Tag Archives: Gourmet Magazine
Braised Chile-Spiced Short Ribs from Gourmet Magazine, February 2009
This is a first in the three-year history of this blog. When I added the Braised Chile-Spiced Short Ribs to the menu this week, I did it for two reasons. You see, the first time I made them, the … Continue reading
Brandied Pumpkin Pie from Gourmet Magazine, November 1992
If I said, ‘impulse buyer,’ what reaction would I get out of you? Would you hang your head sheepishly? Grin like the Cheshire cat proudly? Make sure your spouse isn’t looking as you show me your collection of late night … Continue reading
North Carolina Pulled Pork Barbecue from Gourmet Magazine, July 2008
After I’ve gone through a magazine, there are always tabs left; paper reminders of recipes that I didn’t have time to get to. They hang around in the recesses of my mind, whispering ‘hello’ once in a while. It’s because … Continue reading
Calf’s Liver with Scallions, Sherry and Pancetta from Gourmet Magazine, November 2008
I am asking you to stand as my witness as I make this promise to Dudette.My daughter, I will never force you to eat liver. You’ve had to taste it once and may have to taste it again here and … Continue reading
Rum Ice Cream from Gourmet Magazine, November 2011
Dudette has every reason to hate me today. Sure, she had all the turkey, stuffing, mashed potatoes and every other conceivable Thanksgiving dish available to her. Of course we had a table dedicated solely to the desserts, including pumpkin and … Continue reading
Cauliflower Risotto with Brie and Almonds from Gourmet Magazine, October/November 2008
It was 29 degrees outside when I woke up this morning. There was frost blanketing the carpet of leaves in the back yard. As I watched our young chicks scratching for cracked corn and other goodies, I could see that … Continue reading
Turkey Chili from Gourmet Magazine, November, 2008
I am not a Type A personality. If you saw my desk right now, you’d agree. Everything does not need to be in its place. Of course, having a five year-old might have a little to do with it, but … Continue reading
Sage Stuffing from Gourmet Magazine, November 2008
The trifecta of Thanksgiving. The turkey, the gravy (made from the drippings and turkey stock) and the stuffing. I know people love other things on the table, like cranberry sauce, sweet and mashed potatoes, but you can remove any of … Continue reading
Extra-Moist Roast Turkey with Pan Gravy from Gourmet Magazine, November 2011
If you are good at putting two and two together and you read about how to make a rich turkey stock, you probably realized that somewhere in the near future turkey would show up. Smart you!I don’t know why I … Continue reading
Quick and Rich Turkey Stock from Gourmet Magazine, November 2008
You do realize that Thanksgiving is just over two weeks away, right? Will you descend or will you be descended upon? If you’re the descendee, I’m sure your menu has already been created, edited, rewritten and will be many times … Continue reading
Even with my best girdle on, I can't fit much more than my big toe in this tiny space, so please hit the ''read more' link if you'd like to get the skinny on me and the whole Taking On Magazines thing. 
