John Willoughby

Executive Editor

Photograph by Romulo Yanes

John Willoughby joined Gourmet magazine as executive editor in February 2001. Prior to Gourmet, Mr. Willoughby was for seven years the senior editor of Cooks Illustrated, as well as a freelance writer and the co-author, with Chris Schlesinger, of a monthly feature in the New York Times food section. He and Chris also co-authored eight cookbooks, mainly about grilling, meat, and spicy food.

John Willoughby on

chefs + restaurants

Restaurants Now: Yerba Buena Perry

(New York) – A much-loved Lower East Side cantina sprouts a new branch.
food + cooking

Vendor Power

Becoming a street-food vendor is a time-honored road to success—but sometimes you need a helping hand to figure out the ropes.
travel + culture

Travel Smart: High Life, Low Budget, in New York

Gourmet’s executive editor discovers an Ace in the black hole of affordable (yet ritzy) Manhattan hotels.
travel + culture

Book Review: Canal House Cooking

With summer in full swing, it’s the right time for an unpretentious cookbook that will make you feel like you’ve found a couple of new friends.
travel + culture

Travel Smart: London’s Hippest Hotel

Gourmet’s executive editor skips the scene in the lobby to find everything he could want at a great price.
food + cooking

New Book on the Block

Even if you think you know it all, Notes on Cooking is likely to have some ideas that will make you a better cook.
chefs + restaurants

Restaurants Now: Marea

(NEW YORK CITY) - With a raised ceiling and a clean, uncluttered look (lots of white with a few red accents), Marea’s become a space you want to hang out in.

Spinach Salad with Grilled Eggplant and Feta

The marjoram adds a delicate note to this Middle Eastern-inspired salad. Be sure the eggplant is tender, slice it before taking off the grill.
June 2009

Penne with Grilled Portabellas and Pecorino

Mushrooms in general are great for grilling, and portabellas are large enough to be easy to handle on the grill.
June 2009

Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing

Incredibly rich and flavorful, skirt steak is ideal for this particular salad, but you can also use any other type of steak.
June 2009
Subscribe to Gourmet