I don't cook enough meatballs. Sure, about once a year I'm struck with a nostalgic craving for the spaghetti and tomato sauce kind (one of the first proper things I learned to cook, which impressed my now-fiance to stick around... More
Photograph from different2une on Flickr Albóndigas are little Spanish or Mexican meatballs. In Spain, they're commonly served fried, in a rich tomato sauce, whereas a Mexican cook is more likely to serve them in a light broth, "Italian wedding" style.... More
While most vegetables are never as good frozen as they are fresh (who hasn't defrosted a box of broccoli, only to find it limp, mushy, and bordering on brown?) peas are an exception. It's true that frozen peas are... More
When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview. More of... More
It isn’t easy to write about recipes week after week and keep your energy level high and your judgment accurate. The accepted wisdom is that readers will stay with you only if you give them a picture and a story,... More
The following recipe is from the March 19 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! If you're not lucky enough to have grown up with a bubbe fussing over you and... More
The January/February issue of Everyday Food is dedicated to "Light Done Right" dishes: main course salads, puréed vegetable soups, even brownies that use applesauce in place of butter. Since I just spent weeks stuffing myself with high-fat holiday fare and... More
