Ian Knauer

Food Editor

Photograph by Romulo Yanes

Ian Knauer joined Gourmet in April 2001. As the recipe cross-tester, he spent four years troubleshooting recipes prior to their publication. Promoted to food editor in 2005, he became one of a team of cooks in the Gourmet test kitchens, developing and perfecting recipes for the magazine and book divisions. At the same time, his New York—based catering company has accumulated a client list that includes some of New York City’s most celebrated foodies, among them Ina Garten and Ms. Reichl herself.

When not in a kitchen, he is either hunting, fishing, tending his beehives, or foraging for dinner wherever it can be found.

Ian Knauer on gourmet.com


Super-Chunk Chipotle Chili

Chili is often flavored with dried Mexican chiles, but this chili recipe requires no special ingredients beyond chipotle chiles in adobo, which are available at most supermarkets these days. They add a nice...

Confit Gizzard Nuggets with Honey Mustard

Chicken gizzards can be irredeemably chewy, but a slow braise in lard tenderizes them nicely.
August 2009
food + cooking

How to Pick Wild Mushrooms

All wild fungi possess a bit of sorcery, but telling the difference between the evil and the delicious is, of course, the trick.

Savory Duck Fat Doughnuts

The dough­—based on bomboloni, with duck fat subbing for butter—is soft as a baby’s bottomand a dream to work with.
August 2009
food + cooking

A Wild-Cherry Revelation

When life hands you a cherry tree…

Corn and Poblano Braised Chicken

The slow cooker releases the juices of chicken legs and vegetables to make a savory stew.
August 2009

Buttermilk Pudding Cake with Maple Raspberries

As its name suggests, a pudding cake is like two desserts in one.
September 2009
food + cooking

Behind the Recipe: Honey Caramel Peach Pie

Sometimes a pie is much more than just a sweet end to a meal.

Philadelphia Lemon Water Ice

A recipe so simple—a few lemons, sugar, and water—you churn up a refreshing dessert that will make you more popular than Mister Softee.
August 2009

Honey Caramel Peach Pie

Any kind of mild honey will work beautifully here. It will cook into a rich caramel, which coats the peaches and deepens their sweetness.
July 2009
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