Photo: CN Digital Studio
In my (not always) humble opinion, October is the greatest month. Squash is in season, the East Coast smells like ember, you can eat as much candy corn as you please (calories don’t count on Halloween), and most importantly, October is Breast Cancer Awareness Month. Let’s raise a pink and bubbly glass to everyone who has been affected by this odious disease and discuss, over our blushing cocktails, how we can all become more attentive and empowered.
The Jack Rose, one of the chicest, yet lesser known drinks swilled during the Roaring Twenties, tastes like a fall-flavored Shirley Temple. It pairs applejack (brandy distilled from apples) with a touch of grenadine for a sweet and bright blend. In a mixing glass combine 1½ ounces applejack, ½ ounce grenadine, and the juice of half of a lime. Shake the mix aggressively with cracked ice and strain it into a chilled cocktail glass, then serve it to the men and women who are nearest and dearest to you.
It’s been two years in the making, and in just six weeks the highly anticipated Serious Eats book will hit shelves giving readers the chance to dig in to 368 pages of hardcore food. Serious Eats founder Ed Levine and his team traveled the country in their quest for the greatest culinary creations, from restaurants to street carts, buffalo wings to banh mi.
In addition to 50 original recipes developed by managing editor Kenji Lopez-Alt, Serious Eats: A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are is packed with countless recommendations for everything from the best Reuben to the perfect pizzas, plus theories on oatmeal, falafel, fried chicken, cheese, and every food in between. The editors share their stories from the more than 25 cities visited while researching the book, which included dining at anywhere from eight to 22 eateries in a single day.
Both Ed and Kenji have contributed articles to Gourmet Live, including an in-depth look at the making of Pioneer Woman Ree Drummond’s empire, the ultimate geek’s guide to grilling, and a nationwide tour of gourmet burgers.
Priced at $27.99, the Serious Eats book will be available starting November 1 as both a full-color paperback in bookstores and as an e-book.
Kick up your cocktail combinations this fall with creative twists on your classic favorites. From homemade bacon-infused vodka to a Pumpkin Cheesecaketini, you’ll be sipping and savoring your way through the cold fall nights.
- Snappy Gourmet‘s Pumpkin Cheesecaketini combines pumpkin, cinnamon, caramel and cream in a graham cracker-rimmed martini glass (pictured above).
- Spice up the season with cinnamon, honey, vanilla, and rum like Wishful Chef did in Rum Hot Chocolate with Honey.
- Serious Eats’ Sweet Pick-Me-Up infuses the rich flavor of red wine with the electrifying taste of coffee and Aztec chocolate bitters.
- Chai tea gets a twist with My Life as a Mrs’ Vanilla Vodka Chai Tea swirled with a cinnamon stick.
- The Slow Roasted Italian also uses vodka in his fall cocktail, but mixes it with apple cider and amaretto in Heidi’s Comet Cocktail.
- Fig makes a comeback this fall paired with honey mint syrup and Shiraz in 12 Bottle Bar’s Honey Fig Redemption.
- Jammy Chicken steeps thick applewood smoked bacon and Tellicherry Indian peppercorns for three days in a glass of vodka to make his very own Bacon Vodka.
Photo: CN Digital Studio
Take a good whiff from a new bottle of cinnamon, cardamom, or cumin. It’s downright intoxicating, right? No wonder mankind was willing to risk so much to get a hold of spices. The ancient spice trade spurred the exploration of the world and with it the exchange of plants, animals, and ideas.
Today, purchasing spices and dried herbs only involves a trip to the supermarket. The problem now is that they’re commonly packed in containers that hold far more than most people will use before the contents age and lose their flavor. And where do most of us store our spices? In the worst possible place! Near the stove, where heat and light rapidly deteriorate them. After about six months of this abuse, they’re worthless.
Let’s instigate a new kind of spice trade, this one much more modest, but with the potential to strengthen your community. It’s like a CSA for trading spices and herbs among your neighbors. Join together, figure out the ones you commonly use, and pool your money. Buy one container of each, then divide up the goods. There are several handy small spice storage gadgets, from stackable containers to little glass jars with mouths wide enough to insert a measuring spoon. Pretty soon you’ll be sharing recipes, and then hosting progressive dinners. As the spice trade grows, you’ll be able to buy in bulk and save even more money. Best of all, you’ll be forging new bonds and having fun doing it.
Photo: CN Digital Studio
It’s National Coffee Day! I just can’t start my day without my half-caf, extra foam, vanilla, soy milk, double espresso, non-fat, iced latte.
What’s your morning coffee order?
From Mario Batali to Homeboy Industries, this week’s issue of Gourmet Live is introducing you to the people and places creating a recipe for a better world. Download the free Gourmet Live app for access to all the issues plus recipes, and visit Gourmet.com to read this week’s issue in full, including:
Traditional tikka is made in a tandoori clay oven, but eCurry
‘s version of the colorful Murgh Tikka can be cooked in a conventional oven. Pieces of chicken rubbed in garlic paste, Kashmiri red chili powder, and lime juice are spiced with yogurt, mustard oil, Garam Masala, and methi (a type of seed), transporting you across the world from your own kitchen.
Photo: Kelly Senyei
This fall we’ll be serving up countless new Gourmet Live recipes, which can only mean one thing: the start of photo shoot season! Today marks the first of three shoots for all of our brand new fall recipes, which includes a variety of seasonal and holiday entrees, side dishes, snacks, and desserts.
Photo shoots are one of my favorites parts of working at Gourmet Live because I get the opportunity to pair up with the incredibly talented duo of Paul Grimes, our food stylist, and Chris Gentile, our photographer. Our very own Kemp Minifie has been hard at work organizing the development and cross-testing of all of the new recipes, and the photo shoots are the time when we finally get to see all of the recipes truly come to life (with the taste tests being an added bonus).
Between selecting props, artfully plating the food, and lighting each setup, photo shoot days are timed down to the minute to ensure we get a variety of shots for each recipe. The photo above depicts our propping table, which features three setup options for each shot. I love mixing and matching the classic fall color palette with pops of bright color while still making the food always be the focus. Stay tuned for more sneak peeks in the next few weeks, then check out the upcoming issues of Gourmet Live to see the final shots!
: Alejandra Ramos
Blog: Always Order Dessert
Location: New York City
What is your all-time favorite recipe from your blog?
I’m going to share two since I can’t pick between a sweet or a savory. My favorite sweet recipe is my Saffron Almond Cake with Peaches and Plums and my favorite savory recipe is my Chestnut, Bacon & Green Apple Soup.
If you had to blog about one ingredient every day for a year, what food it be?
Bread in all its many incarnations. And I would finish out the year happy and zaftig.
Fall is officially upon us, bringing hearty harvests, cool-weather clothes, and anxious children meeting new teachers for the first time. Did you send your little one off with an apple in tow?
Probably not. The truth is, packing a shiny, red apple in your kid’s backpack as a token of gratitude is something we see in the movies but would never think to do in real life. Clichéd as it may be, however, the apple as a symbol of learning endures. Why?
The apple has been associated with education for centuries, thanks to the story of our curious friends Adam and Eve. The Tree of Knowledge’s frequent depiction as an apple tree was not lost on religious disciples who began to consider the fruit a powerful symbol of information. Continue reading
You’ve likely heard horrendous statistics about the amount of food wasted in this country: More than 34 million tons each year according to the Environmental Protection Agency (EPA). And like me, you’ve probably contributed your share of rotten vegetables and moldy leftovers forgotten in the fridge, cringing all the while you held your nose.
To remedy my secret shame, I’ve instituted the Clean-Out-The-Fridge Frittata for Saturday lunch. Any leftovers or limp vegetables remaining at the end of the week get tossed into my 10-inch cast-iron skillet along with some olive oil and a sliced onion or a couple of chopped garlic cloves. Favorites are leftover pasta, greens, potatoes, rice, even wilted salads. Continue reading
Photo: Romulo Yanes
Although I’m sad to see summer produce and warmer temperatures fade into fall, I am more than ready to welcome one of the current season’s freshest fruits: apples. Gala, Fuji, Golden Delicious, Idared — no matter the variety, I am swooping them up by the armful at my local farmers’ market and making them the stars of my latest baking frenzy.
This weekend I set out to create an Apple Galette, one of my go-to fall dessert recipes that tops buttery homemade pastry dough with thick slices of Golden Delicious apples bathed in fresh lemon juice and sprinkled with sugar. And with countless weekends this fall to continue my baking binge, I’m eying Apple Pizza as my next conquest, followed by an early morning Big Apple Pancake to share with my neighbors.
What are you favorite ways to cook or bake with apples?
To celebrate Gourmet Live‘s first anniversary, we’re giving you the chance to win a gourmet getaway to Hong Kong valued at $29,000!
Enjoy a luxurious five-night stay for two at the Intercontinental Hong Kong in the spectacular Terrace Suite. The prize includes round-trip airfare on Cathay Pacific Airlines, private dim sum classes, dinner for two at the one-Michelin star SPOON by Alain Ducasse, $5,000 cash, and more.
To enter for a chance to win, submit your memorable anniversary or birthday food story and the Gourmet Live editors will select their favorite as the winner. Your essay may even be published right here on the Gourmet Live blog!
For the full prize details and to enter, visit the Gourmet Live anniversary contest info page.
Photo: CN Digital Studio
I’m a fall fanatic. I could write a Valentine to pumpkin-picking and leaf piles, but instead, I’ll focus on one of the season’s greatest virtues—the flavors. Few things taste more autumnal than apple cider, and Southern Comfort’s rich flavor makes it the perfect spirit to pair with fall’s signature drink.
This technique couldn’t be simpler. In a clean jar with an air-tight lid, combine one part Southern Comfort, one part apple cider, and one cinnamon stick per gallon of liquid. Let the juices infuse for at least three weeks. If you make it now, your cocktail will be done just in time to enjoy the peak foliage. Serve it hot on your next hay ride, or cool in a punch bowl as a post-pumpkin picking refresher.
What’s your favorite fall cocktail recipe?
Tailgating season is here, but this year there’s no reason to settle for sub-par snacks. From Coconut Shrimp and Cheddar Beer Biscuits to Pretzel Rolo Turtles and Mini Corn Dogs, dig in to these sweet and savory pre-game treats and see if you ever make it into the stadium.
Photo: Rod Williams
Eureka! I’ve found the magic elixir for impossibly tender cakes. It’s real honest-to-goodness buttermilk, and the only place I’ve found it is in New England, made by the same family in Old Orchard, Maine, who make Kate’s Butter.
I can just hear all you bakers out there yawning and saying, that’s nothing new, we’ve known about buttermilk for years. The truth is, the commercial buttermilk you’ve been buying in the supermarket isn’t buttermilk. It’s cultured milk—usually skim milk—and often thickeners are added to give it extra body. Continue reading
We are thrilled to celebrate Gourmet Live‘s one-year anniversary this week and to mark this milestone with some exciting updates about the app and the blog.
Starting today, every single feature in the weekly issue of Gourmet Live will be available online for your reading pleasure. You can still access the app on your iPad or iPhone to enjoy the content (plus the Reward collections), or you can head over to Gourmet.com to check out the newly designed site and the current week’s content.
The blog will still be home to the latest updates in food news, culture, and trends, and you’ll also be meeting a whole new crop of contributors who will be covering every angle from blogs to politics.
As always, please feel free to comment below, or contact us via Facebook and Twitter. Thank you so much for making this first year so memorable!
The Editors of Gourmet Live
Photo: CN Digital Studio
With fall creeping in, the time for fresh zucchini, watermelon, peaches, and blueberries is nearly gone. We’re enjoying all the juicy tomatoes we can before they’re gone for the season, but we want you to tell us:
Which summer food will you miss the most?
Sugar & Everything Nice
commemorates last week’s Mid-Autumn Festival with her sweet Strawberry Mooncakes. Celebrate this festival of lunar worship and moon watching by biting into a taste of tradition served with a cup of Chinese tea.
Photo: Kemp Minifie
After reading this week’s Gourmet Live
article about Momofuku Milk Bar’s Christina Tosi, I was amazed to discover freeze-dried corn, ground to a powder in the blender, is the secret ingredient that gives her Crack Pie its unique flavor. Once you know, you kick yourself for not having been able to instantly identify that familiar burst of sunny sweetness you get with your first bite from a hot buttered ear of corn. It’s a brilliant way to max out everything we love about corn in the first place.
Leave it to the wonderfully-quirky mind of pastry-chef Christina Tosi to look at a bag of freeze-dried corn— marketed these days as a crunchy, low-fat snack—and think, what would happen if I ground this up and added it to cookies, pie fillings, or ice cream? Tosi doesn’t stop at freeze-dried corn: Freeze-dried fruit, such as cherries and blueberries, are also ground and added to her signature “crumbs” which act like little flavor bombs. Think Pop Rocks minus the fizz.
Thanks to Tosi I’ll never look at freeze-dried corn or raspberries, or pineapple the same way again. The possibilities are endless!
When shopping, opt for freeze-dried over dehydrated. The freeze-drying process removes more moisture than dehydration. Tosi warns you in the beginning of her soon to be released cookbook, Momofuko Milk Bar, to keep it dry. If moisture gets to it, she says, “It will make you very sad.”