Head into the Gourmet photo studio with food editor/stylist Paul Grimes for a behind-the-scenes look at how the Gorgonzola Chicken Breasts and Unstuffed Sweet-and-Sour Cabbage are photographed for the magazine....
This side of silky mashed potatoes sweetened with pumpkin, seasoned with sage, and laced with melty strands of Fontina cheese is full of autumnal flavors.
Lamb shoulder chops are an inexpensive cut that benefits from braising, and the wine really helps tenderize the connective tissues running through the flavorful meat.
Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don’t be daunted when making this classic dish; Paul shows you how easy it can be.