We have reached the final week of the Gourmet Live Giveaway, which means you have one last opportunity to enter for a chance to win an Apple Gift Card for an iPad. Check out the rules and enter here. Good luck!
NO PURCHASE NECESSARY. A purchase will not increase your chances of winning. Entry period begins October 19, 2010 and ends December 31, 2010. For Official Rules please click here.
Photo by Jeffrey Schad
Celebrate the start of a new year with a brand new party appetizer from Gourmet Live. Bake up a batch of these savory Feta Walnut Date Cigars then head to the Store tab in Gourmet Live to purchase the complete menu, A New Year of Entertaining.
Feta Walnut Date Cigars
Makes 32 hors d’œuvres
We hope everyone had a wonderful holiday filled with family, friends, and of course, great food. Now we’re getting ready to launch into the new year with brand new recipes and brand new features in Gourmet Live.
Head over to your Store tab to purchase A New Year of Entertaining, an exclusive menu that includes savory party snacks like French Onion Bites and crowd-pleasing desserts like Chocolate Pavlova with Whipped Cream and Berries. With your celebratory menu all set, you can then check out our brand new SuperFavorites upgrade, which is the quintessential tool for the food culture enthusiast.
The SuperFavorites upgrade (pictured above) can be found as an item in your Store tab and will allow you to have an unlimited number of favorites for a full year. Save unlimited articles, recipes and more anywhere, anytime from anywhere in the app and enjoy enhanced features that allow you to search your favorites (pictured below) and sort them by date or title in an upgraded view.
Gourmet Live guest columnist Adam Harrison Levy explores the relationship between food and love by rediscovering dating, one meal at a time.
Over trout with Chinese long beans and a confit of tomatoes and capers with an almond puree we talked some more. She asked me why my marriage had gone south. To tell you the full story, I said, would take hours, perhaps days. I looked down at my plate. I didn’t want to be coy. It was like a vase, I said. Even at the start it had hairline cracks. We tried to cover them over but incrementally they just grew wider until the whole thing just split apart.
For the full story and more, download the free Gourmet Live app.
Photo by Romulo Yanes
We’re celebrating a very merry Christmas with the third exclusive recipe from The Gourmet Cookie Book, which features the single best cookie recipe for every year from 1941 through 2009.
Bake up a batch of this week’s featured cookie, Old-Fashioned Christmas Butter Cookies (December 1947), then order your copy for the ultimate collection of holiday sweets. You can also bake up two other exclusive recipes for Cranberry Turtle Bars and Mocha Cookies.
Old-Fashioned Christmas Butter Cookies
Copyright 2010 by Condé Nast Publications, Photographs by Romulo Yanes. Buy it now.
By 1947, memories of the war were beginning to recede and the country had relazed into a more lighthearted mood. That’s evident from the cover, which boasted a Christmas tree with gifts piled beneath it. Inside were stories about “Truffles and Trifles,” “Gilding the Goose,” and, for the first time ever, an article about gingerbread men. As if slightly embarrassed by such frivolity, the editors also included these cookies, which they insisted on calling the “pride of the thrifty housewife.” That is definitely underselling them. The cookies are made with modest ingredients, and they keep for weeks, but we were taken with the old-fashioned technique, which calls for blending sieved hard-cooked yolks and raw yolks into the dough, and then perfuming it with lemon zest or a dash of brandy. What you end up with are cookies that are incredible crisp and so flaky they almost seem to float away.
Continue reading
The below feature appears in the current issue of Gourmet Live and was written by Carey Jones, with photographs by Nikola Tamindzic. Download the free Gourmet Live app to get this story and more.
Photo by Nikola Tamindzic
Quarters are tight in the basement kitchen of Torrisi Italian Specialties, where late on a Monday afternoon, every square inch of counter space is occupied by herb chopping, vegetable slicing, and pretzel-dough twisting. Pretzels? "Of course we have pretzels tonight," laughs chef-partner Mario Carbone. "New York pretzels. With liverwurst. Jewish New York. Why not?"
To note that soft pretzels are hardly an Italian specialty is to point out only the first of the contradictions of this New York restaurant. By day, and by original design, it’s an Italian-American deli done right, serving things like chicken parm heroes with house-made mozzarella and supremely moist slow-roasted turkey sandwiches that have attracted lunchtime lines down Mulberry Street and rave reviews from all corners. But by night, Mario Carbone and Rich Torrisi flip their eighteen-seat dining room to seated service, chalking up a nightly four-course menu on the board that hangs above the dining room. Four antipasti, a pasta course, two entrees and a dessert platter: $50. Diners can only choose between the two entrees and the entire menu changes every night. Continue reading
The latest issue of Gourmet Live is serving up a double helping of the holidays. Sit back and enjoy an in-depth look at the big surprise being cooked up in New York City’s Little Italy neighborhood, and then read about Gourmet Live guest columnist Adam Harrison Levy’s personal take on the relationship between food and love.
We know your holiday spread wouldn’t be complete without brand new recipes for a crowd-pleasing Christmas dinner, as well as the perfect party bites and cocktails for ringing in the New Year. You’ll find a taste of these menus on the home screen, which gives you access to the complete menus along with curated collections and back issues available in the Store tab.
We’re also arming you with some of our personal words of wisdom for how to make the holidays both stress-free and spectacular. And finally, it’s time to get your bags packed with a review of the top travel apps of 2010. Find all of these stories and endless recipes for your holiday spread in the latest issue of Gourmet Live.
Download the free Gourmet Live app and stay tuned to the blog for the latest updates.
Get a taste of Gourmet Live’s brand new A Christmas Feast menu with an App Exclusive recipe for Potato Fennel Gratin. You can then download Gourmet Live to visit the Store and purchase the complete menu, which includes a signature champagne cocktail, Mushroom Bisque, Boneless Rib Roast, Cranberry Clementine Tartlets and more. Merry Christmas from Gourmet Live!
Photo by Jeffrey Schad
Not all potato gratins have to be creamy to be deeply satisfying. Thinly sliced boiling potatoes mixed with equally thin slices of fresh fennel and then lubricated with a little butter cook into a richly flavored side dish for your holiday roast. A little melted cheese on the top adds a lustrous touch. By Ruth Counsineau
Makes 8 servings
Active time: 15 min // Total time: 1 1/4 hr
Ingredients:
Stephanie Shih of Desserts for Breakfast whipped up a sweet and savory tart perfect for anytime snacking. To create the Gorgonzola, Pear and Balsamic Honey Galette, she made a pastry dough flecked with fresh thyme, filled it with crumbled gorgonzola and sliced red pears, and then gave it a final brush with a balsamic-honey glaze.
Photo by Amanda Marsalis
The most important ingredient in my kitchen is coffee. I use it every day to make espressos or cappuccinos, so that’s the number one ingredient. We go to the farmer’s market every Sunday and buy vegetables and fruits. I have a five-year-old and a four-year-old, so when we go to the farmer’s market we come home and peel carrots together, or peel asparagus. So they play around, and then I steam them with some really good olive oil and sea salt, like Fleur de Sel. The kids love it. I love it. Gelila [my wife] loves it.
For the full story and more, download the free Gourmet Live app.
Photo by Romulo Yanes
Enjoy the holiday sugar splurge with the second of three exclusive recipes from The Gourmet Cookie Book, which features the single best cookie recipe for every year from 1941 through 2009.
This week’s featured recipe is for Mocha Cookies from the October 1990 issue. Bake up a batch then order your copy for the ultimate collection of festive sweets.
Mocha CookiesThe nineties were the chocolate decade in America. This recipe – from the Bakery on Melrose Avenue in Los Angeles – has no subtlety: it revels in its rich chocolate decadence. The fact that it is remarkably easy to put together is a bonus. You begin with melted chocolate, a ton of chocolate chips, and a spot of espresso powder – and you end up with a cookie that everybody adores. Make these cookies once, and you’ll be making them for the rest of your life.
Makes about 3 dozen cookies.
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We are thrilled to announce the charter members of the Gourmet Live Socialvores, a handpicked group of food enthusiasts selected to join us on our culinary adventures.
Each and every one of the Socialvores displays their unique style and culinary taste through their blogs and through social media, and we are excited to work with them as they help us evolve Gourmet Live. We’ll be staying tuned to their sites while also giving them exclusive invites to special events, sneak peeks at content and more. We’d like to welcome all of the Socialvores and look forward to getting their feedback and helping inspire us as we bring you good living rewarded. |
There was a time when a piece of Cowboy Pie would have been enough. Made of butterscotch bits, shredded coconut and chocolate chips, this pie from Hill Country Chicken – the self-described “Fresh Fried Chicken Joint” — is a thing of beauty. It’s a candy bar in a pie — a candy bar goo-ily, gorgeously resting in a graham cracker crust.
But that was before the rise of stunt food. These days, cowboy pie isn’t nearly exciting enough to raise anyone’s eyebrows. So, at Hill Country Chicken, that piece of pie is now combined with three scoops of ice cream and half a cup of whole milk, poured into a blender, and mixed. Three or four quick bursts of the blender. The result is Cowboy Pie-shake.
It tastes like a milkshake. Made out of pie. Continue reading
The latest issue of Gourmet Live gives you a reason to indulge with an in-depth look at gluttonous stunt foods. Then it’s time to curb your cravings with sweet and savory recipes like an exclusive chocolate-loaded favorite from The Gourmet Cookie Book.
Browse holiday menus and get the latest dish from chef and storied restaurateur Wolfgang Puck. You’ll find all of these stories and get access to a brand new Christmas menu, curated recipe collections and every back issue by visiting the Store tab.
Download the free Gourmet Live app and stay tuned to the blog for the latest updates.
It’s hard to take etiquette seriously; even the word “etiquette” itself seems musty and outdated, like “antimacassar.” Also not particularly helpful to the cause: many of the most widely available etiquette books, even the ones whose covers trumpet “Updated!” or whose titles promise relevance — New Manners for New Times — are easy to dismiss thanks to their extreme stodginess. “Congratulations; the future is no longer a dream,” begins a section addressed to the newly engaged in the latest edition of Amy Vanderbilt’s etiquette guide. Reading this, I actually dropped the book in revulsion, then picked it up and flipped to the back flap, where I was unsurprised to see an author photo of two women who look older than God.
From manners and timing to table settings and turning off the TV, Gourmet Live guest columnist Emily Gould explores the hazards of breaching the rules of modern etiquette.
For the full story and more, download the free Gourmet Live app.
