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food + cooking

Gourmet Glossary: Kebabs

Laxmi Hiremath gives us a definitive guide to all of those kebabs in Delhi.
Laxmi Hiremath
April 2007
Keywords
laxmi hiremath,
meat,
indian
magazine

Up on the Roof

Delhi is a city that’s deliciously obsessed with kebabs.
Kiran Desai
April 2007
Keywords
kiran desai,
indian,
india,
grilling,
meat
chefs + restaurants

Sohn Fine With Foie Gras Fine

Doug Sohn, the first chef in town to be ticketed for serving foie gras,was slapped with a fine of $250, the minimum penalty.
Louisa Chu
03.30.07
Keywords
restaurant notes,
ingredients,
meat,
food policy,
legislation
food + cooking

Cure for the Common Salami

I never used to give much attention to salami. It was just another sausage that filled up space on supermarket shelves.
Ian Knauer
02.14.07
Keywords
ian knauer,
ingredients,
meat,
italian
magazine

Italy’s German Accent

In the Trentino-Alto Adige region of Italy, dishes from the Austro-Hungarian Empire blend happily with Italian traditions.
Sean Wilsey
January 2007
Keywords
sean wilsey,
italy,
italian,
meat,
cheese
chefs + restaurants

Colman Andrews’s Favorite Restaurants in Italy

Gambero Rosso, featured in Gourmet, may be contributing editor Colman Andrews's latest find, but when it comes to Italian restaurants, he has a long list of favorites.
Colman Andrews
January 2007
Keywords
colman andrews,
restaurant notes,
italy,
travel,
rome
recipes

Bobó de Camarão (Shrimp in Yuca Coconut Purée)

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.
January 2007
Keywords
diary of a foodie,
pork,
meat,
shelley wiseman,
south america
recipes

Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.
January 2007
Keywords
diary of a foodie,
pork,
meat,
shelley wiseman,
south america
food + cooking

Got Fire? Get Grilling

If you know a dedicated griller who has a fireplace, this is a surefire way to make his winter a lot more cheerful.
John Willoughby
12.29.06
Keywords
john willoughby,
cooking + technique,
meat,
grilling
travel + culture

As Offal As It Sounds

Four years after the mad-cow scare that saw les abats banished from menus, the French are going head over heels for them.
Alexander Lobrano
12.09.06
Keywords
restaurants,
ingredients,
meat,
culinary culture,
paris