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food + cooking

Kemp's Kitchen: Quinoa

Our ingredient guru Kemp Minifie digs up the hearty history of the whole-grain hero
food + cooking

Kemp's Kitchen: Rhubarb Remix

“Here’s what I’d like you to test today,” said Zanne Stewart (then Zanne Zakroff), the brand-new executive food editor of Gourmet magazine, as she handed me two recipes. “The ingredients are waiting for you in the fridge over there.”...
Kemp Minifie
food + cooking

Kemp's Kitchen: The Hamburger Helper

The perfect patty is not medium–rare: Eight simple tips for a safe burger season from expert Kemp Minifie
food + cooking

Kemp's Kitchen: 10 Poultry Pointers

Don't wash the chicken! And nine more pertinent poultry pointers from Kemp Minifie
food + cooking

Kemp's Kitchen: Ice Cream to Detour For

Kemp Minifie reveals the source of the ultimate roadside cone

Gourmet Live: Kemp's Kitchen Deep Into Freezing

What's so cool about canning? The freezer's the place to stash summer's bounty, Kemp Minifie contends
food + cooking

When Gourmet Magazine's Test Chef Went to Thailand

Kemp Minifie details her 32-year journey to discovering simplicity in the Gourmet kitchens
food + cooking

Kemp's Kitchen: No More Crappy Crepes

Crêpes are like miniskirts and bell–bottoms. One minute they’re hot, the next, they’re not—and judging by the quantity of crêpe stands dotting the hip downtown...
food + cooking

The Home Cook: Kemp’s Duck Breast with Mango Relish

Make room in your culinary repertoire for the other red meat.
food + cooking

The Home Cook: Kemp’s Dandy Egg on Toast

It’s spring, and old-timey dandelion greens make an appearance at farmers markets—and in your own backyard. Time to pounce.
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