Apartment Therapy Tagged: Gourmet

Vegetarian Thanksgiving Menu from Gourmet

For all the talk about the big Thanksgiving meal, very little is said for the vegetarians among us. It's always about the turkey. The brining and the roasting and the carving and the drumsticks. Well,...

More Brunch: Individual Baked Eggs in Ramekins

We gave you some ideas for feeding a brunch crowd this weekend. We've also reviewed Mark Bittman's baked eggs, which are corralled in a casserole dish. But what if it's just you? Or you and a loved on...

Blogging November Gourmet: The Cornucopia Institute

Buying organic makes us feel healthy and good, but how much do we really know about where that food comes from and how it is made? Mark Kastel, co-founder of The Cornucopia Institute, has made it his ...

Recipe Review: Dark Gingerbread Pear Cake

We recently linked to a gingerbread-pear cake in our daily Delicious Links, and lo and behold, we found ourselves with that very same cake in the oven a few nights later. We wanted, you see, to give y...

Tough Times Ahead For Food Snobs?

A recent article on Slate titled "The Agony of the Food Snob" was an interesting read, and raises some questions....

Look! Dried Apple Chips at Gourmet.com

Yet another way to preserve the harvest. We love the idea of turning all the Fall apples we're seeing into thin, crispy, snackable chips......

Trend Watch: Turquoise Blue Backgrounds in Food Photos

OK, we'll admit this trend is somewhat confined to Gourmet magazine (and one particular photographer), but we're seeing food against this peacock, turquoise blue so much it's starting to get weird. Do...

Lunchtime Browsing: Fall Dessert Slideshow at Gourmet

Gourmet's website frequently sucks us in with the slideshows, and the latest one is a great place to find inspiration for fall dinner parties, upcoming holidays, or just an easy weeknight dessert. We ...

Tip from Gourmet: Slice Citrus Lengthwise, Get More Juice

We know this is the second Gourmet video in as many weeks that we're promoting, but this one really surprised us. You can get three times as much juice from a lemon just by slicing it lengthwise inste...

Tip From Gourmet: Crush Tomatoes With a Box Grater

There's a great little video over at Gourmet's website. Food editor Ian Knauer turns fresh tomatoes into crushed tomatoes with one simple tool: a box grater. Perfect for adapting those recipes that ...

I Scream, You Scream: Ice Cream Gallery at Gourmet

We've become big fans of the not-so-new-anymore Gourmet website, especially its seasonal slideshows. These collections always have beautiful photos and pull recipes from past issues so that we can get...

Blogging July Gourmet: Redefining Taste and Great Room Temperature Dishes

An article in this month's Gourmet kicks to the curb the idea that we humans sense the five tastes — salty, sweet, sour, bitter, plus umami — on specific parts of our tongues. According to the lat...

San Francisco Market: Ferry Building Marketplace

The Ferry Building is a historic building that opened in San Francisco in 1898 and was a major transportation hub in San Francisco before the Bay Bridge and Golden Gate Bridge were built. Damaged in ...

Good Food With Evan Kleiman: Weeknight Meal Tips

Cooking a weeknight meal at the end of a long day can sometimes feel like a tall order. We're tired and most likely hungry, and picking up the phone for take-out feels like a much better option than ...

Northern California Store Review: Oxbow Public Market in Napa

While in Napa last weekend, we visited the new Oxbow Public Market in downtown Napa. Oxbow is a large food hall where everything on sale is food-related in some way; from spices to tea, to wine and k...

Too Soon to Make This? Strawberry Pie

Who's got local strawberries? Anyone? We heard there were strawberries at the Union Square Greenmarket last weekend but weren't there to see them. If you've got strawberries, please make this pie and ...

March Gourmet: French Bistro Cooking

In our quest to highlight what's happening in our favorite food magazines, we bring you the March issue of Gourmet. It's full of classic, rustic French goodies like steak frites, roasted chicken, and...

Which Food Magazines Are You Reading?

We've asked about your favorite food magazines in the past, but it's been a while, and we're curious about your winter magazine habit. What food mags are you currently reading? ...

Winter Cooking: Use Your Broiler

In the summer we whine and whine about how hot the oven is. We look for ways to keep it off; we avoid broiled foods and look for fast stovetop stir-fry instead. Well, the time to use your broiler ha...

New Favorite: Lemon Olive Oil Cake

We sense a theme. Lemons are all we want right now. Lemons and olive oil combine in a sunny, new favorite cake - it's really the best thing we've had in a long time. ...

Weekend Reading: Gourmet's Archives

When we blogged about Gourmet's new web look, we blogged too soon. We should have cracked open February's issue, where Ruth Reichl informed us that yes, the new website would be a new platform for the...

New Web Look for Gourmet

Gourmet Magazine has a new online look, and we like it. They've dispensed with the Flash teaser of their old site, and replaced it with a new design that is less of a lead-in to Epicurious and more ...

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Posts tagged “Gourmet”