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recipes

Quinoa with Corn, Scallions, and Mint

Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw.
August 2006
recipes

Fruit in Lemon-Verbena Syrup

A light syrup, laced with the lemony taste of verbena, amplifies the tug-of-war between sweet and tart in a bowl of mixed fruits.
July 2006
recipes

Perfect Steamed Rice

If you don’t have a rice cooker, this is the way to prepare absolutely perfect rice.
May 2006
recipes

Coffee Flan

Condensed milk is the secret ingredient that gives this popular Spanish dessert its silky texture.
February 2006
recipes

London Broil with Soy Citrus Mayonnaise

One of the great things about this recipe is that the steak's marinade is also used in the soy citrus mayonnaise, so you get double the flavor.
July 2005
recipes

Grilled Oyster Mushrooms (Funghi Alla Griglia)

This dish was inspired by the fresh mushrooms that Gina Miraglia Eriquez and Anna Tasca Lanza picked from Lanza’s garden at the Tasca d’Almerita Winery.
May 2005
recipes

Sherry Syrup

If you’re making this for the Pistachio Rhubarb Trifle, don’t be tempted to use a dark dry Sherry for the syrup or topping.
March 2005
recipes

Vanilla Custard

This pudding a loose consistency so it can soak into the Pistachio Rhubarb Trifle’s cake layers.
March 2005
recipes

Pistachio Rhubarb Trifle

Don’t be tempted to use a dark dry Sherry for the syrup or topping—it will muddy the beautiful green-gold color of the cake.
March 2005
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