Gourmet Live Blog

Monthly Archives: March 2011

APP Exclusive: Night Feeders

The below full-length version of Night Feeders, by Kelly Senyei, appears in the current issue of Gourmet Live. Download the free Gourmet Live app to get this story and more.

In the above sleep-eating episode, a woman is seen bingeing on brownies while sitting on her bed. The remarkable feature of her eating is that after each bite of brownie, the woman extends her pinky finger of the feeding hand away from the other fingers, and then uses the pinky to shove remaining brownie crumbs into her mouth. The behavior is repeated in the same manner with each bite. It is clearly not a behavior she–or anyone else–would use while fully awake, as the feat of extending the pinky far away from the other fingers is quite difficult to do. This episode is an example of state-dependent (and state-specific) feeding behavior found with Sleep-Related Eating Disorder. Video clip and caption courtesy of Slow-Wave Films, LLC

I’ve woken up mid-sprint through my living room. I’ve woken up while unlocking my front door. I’ve woken up standing stock-still in my hallway. I’ve even woken up mid–fall down the stairs. And while I’ve done all of the above—and more—unconsciously in my sleep, there is one thing I have never done: Eat.

Unlike the experiences of most people suffering from sleep-related disorders, my occasional stumble into the living room or random stop by the hallway has never really been life-threatening. Rather, my tendency to sleepwalk is an activity that doctors regard as a stress-induced behavior, and one that studies have shown may affect up to 4 percent of the adult population, according to renowned sleep disorders specialist Carlos Schenck, MD.

But what if, one morning, I woke up to a bed full of candy wrappers? Or fell asleep after doing the dishes, only to wake to a kitchen full of peanut butter–smeared knives and a skillet on the stove set ablaze? Continue reading

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Gourmet Live is Now on Foodspotting


Gourmet Live is now a publisher on Foodspotting, the go-to app for finding, rating and photographing specific dishes in your local area. Check out our first five guides to the nation’s vast culinary scene, each of which is focused on a different topic or location.

Want to know where Julianne Moore goes for comfort food? Or Dan Aykroyd’s favorite spot for pesto pasta? Check out the Gourmet Live: Celebrities’ Choice Eats guide. Other guide topics include New York City hotspots, food truck favorites from coast to coast, the best bars for sipping and savoring, our staff’s picks for the best bakeries and restaurants, and so much more. Head over to Foodspotting for our complete set of guides, then let the snapping and sharing begin!

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03.30.11: Fast, Cheap & Out of Control

The latest issue of Gourmet Live is all about fast meals, cheap eats and people who are out of control. And we realize with tax season being in full swing that there couldn’t be a better time for learning how to shop and cook with a budget-friendly mindset.

We’re taking a fresh look at how we eat with the return of the pressure cooker. This simple method can save you hours in the kitchen while tenderizing even the toughest of ingredients. And who better to tell the tales of one of cooking’s most revered techniques than Kemp Minifie, who, for 32 years worked in the Gourmet magazine test kitchens. You won’t want to miss her first contribution to Gourmet Live, and stay tuned to the blog to catch the launch of her new column, Kemp’s Kitchen.

We’re also giving you the ultimate guide for the most cost-effective way to cook your way to romance, recipes included. Indulge in authentic Mexican cuisine and sit back with a margarita in hand as you enjoy Sally Darr recounting her surprise cooking dates with actor Danny Kaye.

And what could be faster than a 24-hour tour of the culinary globe without leaving New York? With Runaway Chef Michael Ginor as your guide you’ll sample 24 cuisines from 24 different countries, all in 24 hours. From the fast, we move to the furious with Manny Howard’s slightly insane Stunt Food manifesto that details why you should cook every meal as if it were your last. And finally, by far the strangest and most unfamiliar stories is an in-depth look at Sleep-Related Eating Disorder, a rare disorder that’s causing millions of Americans to eat (and cook) in their sleep with little to no recollection of ever opening their mouths after midnight.

As always, stay tuned to the blog for App Exclusive content and the latest updates, and don’t forget to check out the Store for brand new menus and more.


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Image of the Day: Cold Carrot Soup

Michael Natkin of Herbivoracious found inspiration in the recently released Modernist Cuisine cookbook, whipping up an exquisite amuse bouche of cold carrot soup garnished with olive oil, pomegranate molasses, dukkah, pickled shallot and cilantro. The carrots are cooked in a pressure cooker with no added water, which makes for a resulting flavor that is intense and undiluted while still attaining a warm undercurrent of caramelization.
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Bread of Heaven

The full-length feature version of Bread of Heaven by Kate Sekules appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.

Photo by Ingolf Hatz / Getty Images

We’re in love with bread. And in the latest issue of Gourmet Live, we’re bringing you the ins and outs of sandwiches and sandwich-making, which includes everything from the ordinary to the eclectic (think quail with currant jelly).

Our roundup of some of the most carb-crazy destinations across the US includes our favorite ‘wiches at every hotspot from Tartine Bakery to Peanut Butter & Co. Get our picks for the crispiest crusts, the most sought after signature loaves and the hottest hoagie, detailed below.

Paesano’s
Why: Because Philadelphia is mad for the sandwich, and chef-owner Peter McAndrews’ joint beats the lot.
What: Think Slow Food in Italian Nonna’s kitchen with loud Irish roots…Crazy-delicious combos abound at Paesano’s, especially in the newer Italian Market location, bigger in both the kitchen and the menu areas. The sensible and famous Arista (pulled roast suckling pig with broccoli rabe, Italian longhots and sharp provolone) goes head to head with the insane Bolagnese (sic)—crisp-fried lasagne with smoked Parmesan and a fried egg—but the overstuffed Daddywad was crowned the city’s best Italian hoagie in 2010, and that’s saying something.
Where: Italian Market, 1017 S9th St., Philadelphia, (215) 440-0371

For our full list of irresistible sandwich spots from coast to coast, download the free Gourmet Live app.


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Ask Serena: Hassle-Free Entertaining

The full-length feature version of Ask Serena: Hassle-Free Entertaining by Serena Bass appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.

Photo by WIN-Initiative / Getty Images

You asked, and she answered. Our guru of entertaining is back with solutions to problems you posted in our Ask Serena column. Make-ahead mains? Last-minute snacks? Oven-less hors d’œuvres? Read on for a sneak peek at Serena’s solutions to questions about how to entertain in a small space with limited seating.

I would do a buffet, from which people can help themselves. In my catering company we used to send food to photo shoots and it was inevitably eaten at room temperature. I made a point of ensuring everything was very well seasoned and interesting so that even if it wasn’t hot, it was still really delicious. That is what you should aim for. Put everything out on the pub table and offer tongs instead of spoons and forks if you have them, since when you’re holding a plate in one hand tongs are much easier to pick food up with. I suggest wrapping forks only in big napkins, as this is not the time for food that has to be cut through with a knife. Use stemless glasses for drinks. People might be putting them in random places and there will be less spillage.

Inspired to throw your own dinner party but don’t know where to start? Leave your questions in the comments field below and stay tuned to an upcoming issue of Gourmet Live for our guru’s stylish solutions.


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Scarlett Bakes!

The full-length feature version of Scarlett Bakes! by Adam Sachs appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.

Photo by Getty Images

Gourmet Live guest columnist Adam Sachs caught up with Hollywood star Scarlett Johansson to talk tea cakes, banana cream pie, bagels and more.
…Scarlett likes to cook and eat, and recently she’d been contemplating learning to make her own bagels because you can’t get a decent bagel in LA. And then we were talking about the little carrot cakes that she pulled from the oven just before leaving to meet me here at this greasy spoon coffee and pie shop in Los Feliz. And now we’d sort of shifted from the contemplative pleasures of baking for friends to gory medical TV shows. She’s a fan. Impact on her appetite? Negligible. “My sister’s the same way,” she says. “We’re watching these trauma shows and shoveling in a big lamb shank while someone is having their goiter removed.” To be honest, I’m not sure how we got to goiter removal. And to continue being honest: it hardly mattered. Talking with Scarlett Johannson, you do not think, I want answers. You think: Let’s keep talking.
Download the free Gourmet Live app for the full story plus recipes for teatime treats and our favorite herbal blends.
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Now in the Store: Better With Bacon

Download the free Gourmet Live app for recipes, feature stories, special collections and more.

Smoked, sauteed, griddled or garnished, bacon has become a go-to ingredient for both home cooks and celebrity chefs alike. And now you can satisfy your cured meat cravings with our brand new recipe collection, Better with Bacon, that’s available in the Gourmet Live Store.

From Bacon-Wrapped Salmon and Bacon Cheddar Toasts, to BLT Burgers and Frozen Peanut Butter Pie with Candied Bacon, sauté your way through seven recipes—each of which is made better with the addition of bacon.

Download the free Gourmet Live app then head to the Library to access the Store for our Better with Bacon collection and more.

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Rising Like a Stone

The full-length feature version of Rising Like a Stone by Victoria Recaño appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.

Photo by WireImage / Getty Images

There aren’t many places these days that you won’t see Curtis Stone. The Australian-born chef, cookbook author and television personality is about to stir up a reality show storm as host of Top Chef Masters Season 3 and currently is a judge on NBC’s hot new reality show America’s Next Great Restaurant. When Stone isn’t manning the judging table, he’s busy developing and testing hundreds of recipes for everything from grocery store appearances to daytime talk shows.

We spend a lot of time in the test kitchen. We probably develop somewhere upwards of six or seven hundred recipes a year. And the outlets are everything from housewives to supermarkets to United Airlines to fancy dinners in San Francisco with some of the world’s nicest wines. So it goes from the really high end of food to a really approachable level for people to be cooking at home.

The talented chef and soon-to-be restaurateur took a time out with Gourmet Live to talk guilty food pleasures, the next big food trends and what life is really like when the cameras aren’t rolling.

For the full story and more, download the free Gourmet Live app.


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The History of … Weddings & Cake

Photo Credit: Fairchild Archive

It seems the whole world is abuzz with what’s surely to be one of the most memorable weddings of the century—the royal nuptials of Prince William and Kate Middleton. And while we don’t have a front seat to the festivities (who does?), we have been keeping a keen eye on the day-to-day developments related to the can’t-miss confection—the royal wedding cake. But that got us thinking … when did cake become such an essential element of exchanging vows? Read on for the sweet history (and a few surprising facts) about why we’ve come to cut cake on every couples’ big day.

Back in the era of the Roman Empire, the wedding cake was a messy affair. It was customary for a groom to break the cake over his bride’s head (to symbolize breaking her virginal state). Luckily, back then the wedding “cake” was usually a dry piece of oatcake or barley bread. In medieval England, other accounts describe the custom of guests stacking sweet buns in front of the newlyweds who would attempt to kiss over the pile.

Continue reading
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Weekly Roundup: The Best of Beef

This week, we’re satisfying your meat craving with a roundup of recipes featuring beef in all its forms and flavors. From salt-cured to beef tenderloin, ground into meatballs or served up in slices, these recipes showcase the best that beef has to offer.

  • Indulge in Greedy Gourmet’s Beef Fillet with Garlic & Mustard Butter that features coins of peppercorn and garlic-infused butter atop thick, juicy pieces of steak (pictured above).
  • Meatballs are dressed in a tomato and pesto sauce in Mini Meatball Sliders with Basil Pesto from Annie’s Eats and assembled in bite-sized burgers for a hearty hors d’oeuvre.
  • Len cooked up classic Beef Bourguignon starring tenderized, braised beef straight off the bone. Cooked carrots and potatoes complete the flavorful stew.
  • A kick of Guinness dresses up Corned Beef with Sweet Guinness Glaze from The Yuca Diaries. The pairing of sweet with salty cured beef is a tempting duo.
  • Oma’s One-Hour Homemade Spaghetti Sauce from Making Life Delicious features ground beef mixed with onions, garlic, tomatoes, and a blend of Italian seasonings.
  • For a Mexican twist, try this Carne Asada recipe from Bit T’s Big Green Egg Recipe Blog. Flank steak is marinated with tequila, garlic, onion, and Tabasco for a fiery burrito filling.
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    APP EXCLUSIVE: Cook Me a Sandwich

    The below full-length version of Cook Me a Sandwich, by Geoff Nicholson, appears in the current issue of Gourmet Live. Download the free Gourmet Live app to get this story and more.

    Published by Louis P de Gouy,
    Running Press, Philadelphia, 1975

    I ate a sandwich for lunch today. I’m not for a moment trying to suggest that this is news. I’m sure millions of other people did the same thing. And possibly, also like me, they ate a sandwich the day before, and maybe they’ll eat one tomorrow. But for me there’s no “possibly” or “maybe” about it. There is no way that I won’t have a sandwich tomorrow and the day after and the one after that, until the last syllable of recorded time; or at least until I’m too old and decrepit to gum my way through a BLT.

    I suppose it wasn’t always this way. There have certainly been times in my life when I’ve had pizza or sushi or even steak frites for lunch, but at some point I realized that I’d always rather be eating a sandwich. And these days, since I’m a freelance writer and my own boss, I can have whatever I want for lunch. And I always want a sandwich. Continue reading

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    03.23.11: In Praise of the Sandwich


    The latest issue of Gourmet Live is all about one of life’s simplest culinary pleasures—the sandwich. Stacked, pressed, open-faced or grilled, we’re serving up an ode to the art of sandwich-making. We begin by exploring whether or not sandwiches actually require recipes, a question that leads us on a tour of the world’s most eclectic ‘wiches. And from the eclectic we move to the iconic, with our take on The Elvis—that’s peanut butter and banana. And it’s being served up hot.

    Then it’s time to check our list for the best breads, standout sandwiches and most crave-worthy carbs from coast to coast. We’re sharing our top eight favorites, and they range from an unbeatable Banh Mi to the country’s most sought after signature loaf. Pair our picks with entertaining guru Serna Bass and her blueprint for a fabulous sandwich buffet party.

    And then we head to Hollywood for a chat with Scarlett Johansson as she dishes on everything from bagels to tea cakes and beyond. And what better way to wrap up a tour of the world’s ‘wiches than with chef, soon-to-be restaurateur and all-around culinary mastermind Curtis Stone, as he give us the insider’s take on America’s Next Great Restaurant and divulges what really goes on when the cameras stop rolling. And as always, stay tuned to the blog for App Exclusive content and the latest updates.

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    Meet the Socialvores: Dinner with Julie

    Every week we’ll be introducing you to a charter member of the Gourmet Live Socialvores, a handpicked group of food enthusiasts selected to join us on our culinary adventures. Get to know this week’s featured Socialvore (and get a sneak peek inside their fridge), then check out the full list of charter members.

    Name: Julie Van Rosendaal
    Name of blog: Dinner With Julie
    Location: Calgary, Alberta, Canada
    Twitter: @dinnerwithjulie

    Year blog founded: 2008

    What was the inspiration for the name of your blog?
    I actually wanted to name it Julie Does Dinner (a bit of a play on Debbie Does Dallas), but by the time I got around to registering it, the domain had been taken! (And never used, of course! grr.) I held a contest on my previous blog, asking for suggestions, and Dinner with Julie kind of stuck. Although sometimes it seems a little narcissistic to have my name in there…

    Continue reading
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    Image of the Day: Walnut Crusted Chocolate-Ricotta Cups

    Maria of Scandi Foodie bakes up the perfect rainy day indulgence with her recipe for Walnut Crusted Chocolate-Ricotta Cups. Crushed walnuts become the base of these bite-sized treats that are then topped with a creamy mixture of ricotta, chocolate and fresh orange zest, and are finished off with a final dusting of icing sugar.

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    Alicia Silverstone: Kind, Not Clueless

    The full-length feature version of Alicia Silverstone: Kind, Not Clueless by Victoria Recaño appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.

    Alicia Silverstone has made the jump from the big screen to the kitchen. The actress who delighted as Batgirl, won a Golden Globe nomination for TV’s “Miss Match,” ruled as Cher in the iconic 1995 Clueless, and has three new movies in the works, now has a second career as a New York Times best-selling cookbook author for The Kind Diet, a guide to eating and living vegan.

    I wanted people to have an opportunity to really be kind to themselves—once and for all, have everything they ever dreamed of, like the strongest immune system, the most beautiful skin, increased energy so they are just so vital, and reduced risk of illness—from the really scary ones like cancer, heart disease, diabetes and arthritis to allergies and asthma. The great news is that in that process you are also being kind to the planet and also kind to other creatures and also kind to children and people of the world who have no food. So it really just sums up what is possible through our food choices.

    The actress and author sat down with Gourmet Live to talk about her cooking-crazy friends, her penchant for peanut butter cups and how the whole world’s going a little veggie.

    For the full story and more, download the free Gourmet Live app.


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    Gourmet Live a Beard Award Finalist!


    We’re honored and thrilled to be in such tremendous company. And understandably we are very proud of Rick Bragg and The Guiltless Pleasure, which is a finalist in the JBF Awards category of Personal Essays, especially when you consider we were about seven weeks old when the piece ran.

    If you haven’t yet read the entire 11.03.10 Mayo, Mustard and More issue, you can find it in the Gourmet Live in-app store now, complete with a collection of archival Gourmet recipes featuring (what else) mayonnaise, original and classic stories, recipes and so much more! Click here to read Rick Bragg’s piece as posted on our blog at original publication. Props are in order to Elizabeth Spiers and ICM, and congratulations once again to all the other JBF Award nominees, especially our colleagues at Epicurious. See you at Lincoln Center!


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    Singing for Their Supper

    The full-length feature version of Singing for Their Supper by Katherine Spiers appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.

    Photo by Getty Images

    Various TV stars have arrived, but they’re just sitting around, having cocktails, before walking the—blue!—carpet at the appointed time. Meanwhile, in the kitchen, servers are trying to evade the cigarette-girl-style trays that strap around the neck. They’re fairly embarrassing for the user. Though not as embarrassing as being the few early arrivals out front who are walking the press line, only to be photographed by absolutely no one.

    The tables were set and the cameras were flashing at this year’s American Idol Top 13 celebratory dinner. As the likes of Ryan Seacrest and Steven Tyler made the rounds, there was one star-studded element that most people wouldn’t see—the caterer’s kitchen, which was bustling with tray after tray of cheddar mashed potato lollipops, tomato soup shooters, mini five-peppercorn strip steaks and more. Grab a seat at the table as Gourmet Live guest columnist Katherine Spiers takes you inside one of Hollywood’s hottest parties.

    For the full story and more, download the free Gourmet Live app.

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    That Takes the Cake

    The full-length feature version of That Takes the Cake by Jennifer Wright appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.

    Photo by gerenme / Getty Images

    You’ve found your soul mate. You’ve gathered before family and friends to say “I do.” You’ve found the fairy tale gown, assembled the gift bags, procured a band… but what about the food? The perfect affair has to be accompanied by the perfect cuisine. Above all, it must be crowned by the perfect cake. This is pressure. And maybe it’s that pressure that can lead couples to make some truly outrageous choices.

    From $50,000 wedding cakes studded with jewels to a McWedding held at your local McDonald’s (complete with apple pie tiered cake), in the world of weddings, food preferences often become one of the most important and defining aspects of any couples’ big day. Gourmet Live guest columnist Jennifer Wright takes a closer look at some of the more outrageous and extreme weddings across the globe.

    For the full story and more, download the free Gourmet Live app.

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    Now In the Store: Pasta Seven Ways

    Download the free Gourmet Live app for recipes, feature stories, special collections and more.

    Whether it’s a quick weeknight meal or a Sunday evening indulgence, it’s hard to beat a hearty, delicious and quick-fix pasta dish. And we’re not arming you with just one option, but seven – one for every night of the week! From Linguine with Pecan Arugula Pesto to Artichoke Ravioli with Tomatoes, cook up true Italian comfort food with our special Pasta Seven Ways collection that’s now available in the Gourmet Live Store.

    Download the free Gourmet Live app then head to the Library to access the Store for our Pasta Seven Ways collection and more.

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