food + cooking

Most Expensive Seafood: Sturgeon Caviar

There’s more to high-end edibles than lobster and foie gras: See what exorbitant ingredients Elizabeth Gunnison unearthed, and learn what’s behind the luxury pricing...
adventures with ruth

Grilled Calamari

November 2009
food politics

Carbon 101

Footprints, offsets, and conversion factors: The jargon of sustainability can confuse even the most environmentally sensitive among us, particularly in the supermarket aisles. Here’s a handy...
food + cooking

Mollusks for Life

Germany’s nice and all, but there’s no place like home for greenmarkets, sweet corn, and sea scallops.
cookbook club

The Gourmet Cookbook Club: How to Debone and Stuff a Flounder with John Besh

Chef John Besh demonstrates an easy method of deboning a flounder while keeping the fish whole. Why would you need to do that? To stuff it with crabmeat and shrimp, of course....
cookbook club

Grilled Oysters with Spicy Garlic Butter

This butter works the best when it’s prepared ahead. I like to use this seasoned butter on just about everything, from pasta to sautéed shrimp.
October 2009
cookbook club

Besh Barbecue Shrimp

The heads and shells really make this dish, giving it the deep, nutty flavor you can get only from toasted shrimp shells.
October 2009
cookbook club

Cucumber Kimchi (aka oi kimchi)

This recipe is at the intersection of the ease of quick pickling and the full-on flavor of a long-fermented kimchi.
October 2009
cookbook club

Basic Shellfish Stock

I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.
October 2009
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