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technique
food + cooking
Behind the Recipe(s): Tomato Focaccia, and Black Cod with Olives and Potatoes
Our intrepid food editor got a lot more than she bargained for when she began researching the cuisine of Puglia for our April issue.
04.03.08
food + cooking
The Obsesser of Ice Cream
Four weeks into my ice cream-making madness, I find myself looking at everything and wondering how it might taste frozen—herbs, spices, crawfish, whatever.
04.01.08
- Keywords
- francis lam,
- cooking + technique,
- dairy,
- dessert
food + cooking
Behind The Recipe: Dama Bianca (Fennel and Celery Salad)
One of our cooks reflects on the old-world wisdom behind this unusual fennel salad.
03.27.08
magazine
The Technique: The Classic Omelet
Gourmet food editor Paul Grimes demonstrates his technique for making the classic omelet.
03.26.08
- Keywords
- magazine,
- paul grimes,
- video,
- omelet,
- cooking + technique
food + cooking
Taking Stock
Boiling stuff in water—it isn’t hard, but it’ll make your food better.
03.19.08
- Keywords
- cooking + technique,
- poultry,
- vegetable,
- robert pincus
food + cooking
Behind The Recipe: Spiced Orange Wine
One of our cooks shares the memories of Provençal hospitality that led him to create this intensely flavored drink.
03.13.08
- Keywords
- behind the recipe,
- cooking + technique,
- fruit,
- wine,
- paul grimes
food + cooking
Three Meatless Tacos Worth Your Time
The options for vegetarian tacos are as varied as your local produce department. Best of all, you won’t have to resort to textured vegetable protein.
03.11.08
- Keywords
- cooking + technique,
- vegetarian,
- mexican,
- produce,
- matthew amster-burton
food + cooking
The Recipe: Quick Raspberry Charlotte
How one of our cooks turned a fancy, time-intensive dessert into something you can make at a moment's notice.
03.06.08
- Keywords
- behind the recipe,
- cooking + technique,
- french,
- dessert,
- andrea albin
food + cooking
Sliding Toward Perfect Pizza
With a beautifully assembled raw pie ready to bake, how do you get it into the oven and onto the stone? This is when the pizza peel comes to the rescue.
03.06.08
- Keywords
- cooking + technique,
- pizza,
- food prep,
- italian,
- julia langbein
magazine
Chasing Perfection
Hey, it’s just an omelet. How hard can it be? Well, depending on what you’re looking for, it can be super-easy or almost unattainable.
March 2008
- Keywords
- francis lam,
- cooking + technique,
- omelet,
- best of gourmet,
- kitchen
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