The Best of Gourmet 1995: Featuring the Flavors of Mexico by Gourmet Magazine Editors

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Notes about this book

  • nomadchowwoman on January 05, 2010

    Can always find something to cook here.

Notes about Recipes in this book

  • Scallion biscuits

    • JKDLady on November 23, 2015

      This is a bizarre recipe. I guess I didn't read it thoroughly enough before making it. The scallions are cooked in butter, which is to be brushed on top. The scallions aren't actually used. Well, we did use them, which of course threw the recipe off. I was expecting biscuits with scallions in them. This is not it.

  • Scallop and corn pot stickers with sesame vinaigrette

    • JKDLady on July 27, 2015

      I've made these twice and loved them both times. The second time some of them stuck to the bottom of the pan. I think that I didn't use quite enough oil, and I crowded the pan. Still, they were delicious. The dipping sauce was just ok. Too many sesame seeds. I made another dipping sauce that we liked better.

  • Golden onion and zucchini lasagne

    • JKDLady on July 27, 2015

      I added a layer of sautéed shiitake mushrooms and roasted red bell peppers. I think some seafood would be a nice addition.

  • Mocha rum cake

    • ashallen on September 02, 2019

      Great chocolate cake with a thoroughly moist, fudge-y texture. It's not super-sweet - there's a good bittersweet edge to the flavor - so I like it best with a ganache glaze (for a very chocolatey slice), whipped cream, mousse or ice cream.

  • Prune Armagnac gingerbread

    • ashallen on September 11, 2019

      This is a really delicious gingerbread - dark, intensely flavorful, and very moist. Texture is like a really thick, cake-y brownie - rich, dense and a bit chewy. The prunes cooked in armagnac/cognac (brandy works well too) go really well with the spices and melt into the moist cake. Recipe calls for baking the cake in a 10-inch springform pan, but I like baking it for a shorter time in a 9x13-inch pan - it seems to bake a bit more evenly because the cake does tend to be very moist in the center. Use room temperature ingredients and don't overbake - the flavors dullen. I removed it from oven at 200-205F in center and that worked well. It looks like this recipe might originally be from "The Village Baker's Wife" - it's basically half the Gourmet recipe (except the prunes), uses butter vs. shortening, and is baked as a 9x5-inch loaf. I'm guessing that size and shape might also bake more evenly. [Cross-post for Best of Gourmet 1995/Gourmet Weekends.]

  • Benne seed raisin bars

    • ashallen on November 26, 2019

      Distinctively flavored - these bars have a clear, strong sesame flavor from the tahini and the sesame seeds that works nicely with the sweet raisins. I like the sesame flavor, but I find that I can eat only so much in one sitting - probably just as well since these are pretty rich! Fine-grained texture and a bit of crispness along the edges.

  • Thyme-scented apple galette

    • JKDLady on July 27, 2015

      The flavor was very good, but I had a hard time with this recipe. The dough was very hard to work with. I think too much liquid. The pastry burned around the edges because of the high butter content. The flavor was really good, but the pastry definitely needs work.

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  • ISBN 10 0679441468
  • ISBN 13 9780679441465
  • Published Jul 18 1995
  • Format Hardcover
  • Page Count 336
  • Language English
  • Edition 10th Anniversary edition
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

America's premier food, travel and entertainment magazine presents its tenth annual volume of recipes and menus--the most delectable dishes of the year, plus a special section featuring the flavors of Mexican cuisine. This volume is packed with 80 stunning color photographs and 24 menus for every type of occasion.

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