Gourmet Magazine, October 2005: The American Restaurant Issue

  • Grandma's chopped liver (page 42)

    from Gourmet Magazine, October 2005: The American Restaurant Issue Gourmet Magazine, October 2005

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead
    • Ingredients: hard-boiled eggs; onions; chicken livers
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Notes about Recipes in this book

  • Oatmeal wheat bread

    • Rutabaga on February 27, 2016

      This is a delicious bread, perfect for toast and sandwiches. The crumb is tender and light. I leave off the egg wash, keeping the top of the loaf plain. My loaves were pretty dark on top after about 30 minutes in the oven, and just barely done inside at that point.

  • Shaved Brussels sprout salad with fresh walnuts and pecorino

    • nicolepellegrini on February 06, 2021

      I thought I would love this, but the end result was just kind of...dry and flavorless. Needed more dressing to give it any flavor and oomph.

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  • Published Oct 01 2005
  • Format Magazine
  • Page Count 268
  • Language English
  • Countries United States