The Gourmet Live editors are now busy cooking up great articles, blogs, and recipes on sibling site Epicurious.com. Follow Tanya Steel, Kemp Minifie, Kelly Senyei, Kendra Vizcaino-Lico, and all your favorite Gourmet Live bloggers on the Epi-Log blog.
For the best recipes, visit Epicurious (add your recipe reviews and ratings, too!) and Gourmet.com. Also at Gourmet.com, you’ll find frequent article and recipe updates, Gourmet publications and products, and more. And for up-to-the-minute holiday guides, comprehensive how-tos and videos, chef profiles, travel and restaurants, and more, explore Epicurious. See you there!
We’ve been simmering
for a few weeks, and now we are turning up the heat. Bob Sauerberg, President of Condé Nast, today just earned the first reward within the Gourmet Live test environment. Get a sneak peek and stay tuned because Gourmet Live is getting closer!
We scoured the Web for this week’s greatest and latest in recipes, foods news and trends. From homemade pasta with squash to pumpkin-inspired streusel, this week’s roundup highlights the fresh, fall flavors appearing from coast to coast.
Your ideas for barbecued burgers, baby backs, brats and more on the Gourmet Live Facebook page were an inspiration. We’re firing up our grills and also mixing up some seasonal sides like this Escarole, Fennel and Oak-Leaf Salad (pictured above) to pair with all of our flame-kissed entrees.
What side dishes are you planning for the weekend? Share your favorites on the Gourmet Live Facebook page.
This week’s Food Blog Roundup includes inspiration for fall feasting with favorites like Pumpkin Pancakes, oatmeal cookies and apple-inspired entrees and desserts. Check out the latest news and trends below then weigh in with your favorite fall recipes on the Gourmet Live Facebook page.
Mowie Kay of Mowielicious
captures the fading flavors of summer with his traditional German Plum Cake. Set halved plums in a double layer of cakes then dust the caramelized fruit with caster (or superfine) sugar and a sprinkle of cinnamon.
We scoured the Web for this week’s roundup of food news, trends and the best of the recipe blogs. Get the latest about the calorie count craze, homemade potato chips and a protein you might be surprised to see on restaurant menus.
- Calorie counts are set to invade movie theatres, convenience stores and airplanes (via Slashfood).
- Get a quick-fix recipe for homemade potato chips with fennel, coriander and black pepper rub from Not Without Salt.
- Grub Street’s Fall Preview includes a look at the newest meat on the menu, goat.
- Executive Pastry Chef Jansen Chan of Oceana restaurant in New York City demonstrates the technique for creating his Blueberry Mochi Cake served with tapioca pearls (via how2heroes).
- The LA Times weighs in on the evolution of home economics.
- Seven Spoons adds a touch of summer to deep-fried dough with Blueberry Beignets.
- Brush up on your braising technique for fall with Souvlaki for the Soul’s Cinnamon Briased Lamb Shank.
- Serious Eats provides an in depth look at barbecue festivals across the country.
Hannah Queen of Honey & Jam
captures the simple perfection of summer with sweet cherries piled high in a mason jar. She combines the chopped cherries with pomegranate juice and a splash of vodka for a quick-fix sorbet.
While things continue to heat up here at Gourmet Live, we’re thrilled about the announcement made earlier today about Gourmet’s upcoming Special Edition – Gourmet Quick Kitchen. This Special Edition offers 81 quick-fix recipes and kitchen tips and tricks for getting a meal on the table in record time. From Chicken Tostadas and Grilled Herb Poussins to Seared Scallops and Lobster Rolls, Gourmet Quick Kitchen is your guide to delicious, fabulous food.
Get more info about Gourmet Quick Kitchen, which will be available on newsstands nationwide, including Hudson News, Whole Foods, Barnes & Noble, Borders, Hudson News and many more, on September 7.
We scoured the Web for this week’s top finds, including the latest in food styling trends and the ongoing debate over incredible (inedible) eggs.
Todd and Diane of White on Rice Couple kick up the fire-grilled flavor of their Vietnamese Chicken Salad with traditional Fish Sauce Dressing made with fresh ginger, lime juice, garlic and red chiles.
Do you use Asian-inspired flavors to add sweet or spicy flare to your meals? Post your favorite recipes or photos on the Gourmet Live Facebook page for a chance to be featured in our weekly roundup.
Helene Dujardin of Tartelette
knows how to keep summer produce at its peak all year round – preserve it. She pairs fresh peaches with citrus and sugar for today’s featured image, Peach Vanilla Jam.
Are you also a fan of jamming and canning? Post your best preserves pictures on the Gourmet Live Facebook page
for a chance to be featured in our weekly roundup.
Just a quick update to share with you what’s got us excited around the office today. We just started (minutes ago!) testing the first internal version of Gourmet Live with our coworkers. There’s still plenty of work to do, but we are one step closer to bringing Gourmet Live to the table. Stay tuned for more news.
Check-ins and stamping passports share more than our activities to our friends and networks… depending what they are, they can also offer a window into what’s meaningful to us and how we like to spend our time. That said, we were wondering what badge you would want to create, unlock and share with your community? Nothing is too crazy or silly.
For some an example of this in action, and in case you haven’t yet, check out our sister brand on Foursquare… maybe you’ll unlock the Bon Appetit Navigator badge
Once again, thank our Facebook friends for requesting this recipe from Gourmet
, December 1986.
Tomato Pie Le Fish Trap
For the shell
For the filling
- 1 3/4 cups all-purpose flour
- 1 teaspoon powdered milk
- 1/4 teaspoon salt
- 13 tablespoons (1 stick plus 5 tablespoons) cold unsalted butter, cut into bits
- 1 large egg, beaten lightly
Make the shell
- 1/4 cup Dijon-style mustard
- 1/4 pound Gruyere, grated coarse
- 3 large (about 1 1/2 pounds) firm, ripe tomatoes, peeled and sliced crosswise 1/3 inch thick
- 2 tablespoons minced fresh parsley leaves, or to taste
- 1 tablespoon minced fresh oregano or thyme leaves, or to taste
- 1 teaspoon minced garlic, or to taste
- 1/4 cup extra-virgin olive oil
: In a large bowl stir together the flour, the powdered milk and the salt, add the butter, and blend the mixture until it resembles meal. Add the egg and stir the mixture until it forms a dough. Press the dough evenly into an 11-inch tart pan with a removable rim and chill it for 30 minutes.
Make the filling
: Spread the mustard in the bottom of the shell and sprinkle the Gruyere evenly over it. Arrange the tomato slices in one layer, overlapping them slightly, over the cheese.
Bake the pie in a preheated 400F oven for 40 minutes. In a small bowl stir together the parsley, the oregano, and the garlic and sprinkle the pie with the herb mixture and the oil. Serves 8.
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We’ve heard from you that summer weekends are about: Barbeques, picnics, garden parties, summer squash, chilled soups and (a standout) “bikinis and Panini.”
As many of us pack up to enjoy a Holiday weekend, we wanted to share a cherry pie recipe
from Gourmet.com. Hope it is a welcome addition to your summer and your weekend.
Share your thoughts… Leave a comment… Stay connected to Gourmet Live
True story. In 1983 (or maybe 1984) my father found an article in Gourmet
about a restaurant on an island — Le Fish Trap on Anguilla, BWI — complete with a recipe for a Tomato Pie, one of their signature dishes. He INSISTED my mother prepare the recipe and we booked our first of many family trips to Anguilla for that spring.
I’ve dated myself, I know, but Anguilla is still my vacation destination almost 27 years later, and is where many of the most joyful memories of my youth, my life in fact, have been made. The same beaches I walked and swam with my dad are where my husband and I spent our honeymoon and where my children and I collected shells just last year…hopefully I will be back there before long. And whenever I need to get back there, even for just a moment, I crack open that Tomato Pie recipe and I have sand in my toes once again.
I am deeply grateful that my parents made that discovery in Gourmet
all those years ago for many reasons… And for all the discoveries by countless others from Gourmet
magazines, cookbooks, websites, TV shows, starting in 1941 through to right now.
More so, it is humbling (and exciting) to think perhaps there might be new kinds of discoveries to make, and we can make them together… And this adventure, we hope, will go both ways.
You will notice we have added commenting to our blog and it’s for exactly this reason. Whether more anonymously via our email form, or openly on Facebook or here, we want to hear your thoughts, and know we understand there is meaning behind the sentiment shared.
Interested in Anguilla…?
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