Search

food

recipes

Vinegar-Glazed Grilled Chicken Livers and Onions

Eating liver and onions is not a trial when you use grilled red onion wedges and tender chicken livers glazed with a Spanish-influenced sweet-and-sour sauce.
July 2009
travel + culture

A Midsummer Night’s Sandwich

Maybe it’s the midnight sun, but something has caused the residents of Helsinki to develop a curious fascination with very strange sandwiches. Cannibal, anyone?
07.17.09
food politics

Politics of the Plate: Organic Warfare

An advocacy group criticizes the USDA’s “dysfunctional” management of the nation’s organic program.
07.07.09
food politics

Cooking School for Soldiers

Sick of dishing out heat-and-eat meals, a group of Army Special Forces cooks enlists the help of a civilian chef.
07.06.09
food politics

Seeds Of Change

With the world’s hungry topping one billion, a first lady—and it’s not Michelle—announces a fresh approach to food policy.
07.01.09
recipes

Cumin-Scented Beef Kebabs

Tender, inexpensive sirloin flap steak—another name for the “tails” of porterhouses and T-bones—is ideal for kebabs.
August 2009
food politics

Politics of the Plate: When Organic Is Not Organic

USDA certified organic fish doesn’t exist—but you wouldn’t necessarily know it to read the labels at a seafood counter.
06.26.09
food + cooking

Stuck on Spatulas

Whether you’re folding egg whites, scraping sticky ingredients, or even crushing garlic, there’s a spatula for the job.
06.24.09
food politics

Politics of the Plate: The Seeds of an Heirloom Revolution?

A group of chefs and farmers works to bring 16 unusual vegetables to the table.
06.22.09
food politics

Politics of the Plate: Family Farms or “Facilities”?

Why the new Food Safety Enhancement Act could spell trouble for small farmers.
06.19.09
Subscribe to Gourmet