Gourmet's America by Gourmet Magazine Editors

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  • Cranberry beet soup with orange (page 14)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Salads; Lunch; Cooking ahead; Fall / autumn; American
    • Ingredients: beets; onions; chicken broth; cranberries; carrots; oranges
    show

  • Squash, apple, and onion tart with sage (page 15)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Pies, tarts & pastries; Lunch; Fall / autumn; American; Vegetarian
    • Ingredients: all-purpose flour; onions; sage; dried thyme; heavy cream; Golden Delicious apples; butternut squash; unsalted butter
    • Accompaniments: Wilted escarole salad with bacon
    show

  • Pastry dough (page 15)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Pies, tarts & pastries; Fall / autumn; American; Vegetarian
    • Ingredients: all-purpose flour; store-cupboard ingredients
    show

  • Wilted escarole salad with bacon (page 17)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Dressings & marinades; Salads; Side dish; Fall / autumn; American
    • Ingredients: escarole; bacon; shallots; apple cider vinegar
    • Accompaniments: Squash, apple, and onion tart with sage
    show

  • Molasses cake with maple frosting (page 17)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Cakes, large; Frostings & fillings; Dessert; Fall / autumn; American
    • Ingredients: all-purpose flour; ground cinnamon; ground allspice; ground ginger; nutmeg; walnuts; tea; unsulfured molasses; eggs; confectioner's sugar; unsalted butter; maple extract
    show

  • Clams marinière with tomato and onion (page 19)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Appetizers / starters; American; French
    • Ingredients: dry white wine; hard-shell clams; plum tomatoes; red onions; basil
    show

  • Mussels and new potatoes in dilled cucumber sauce (page 19)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Sauces for fish; Appetizers / starters; American
    • Ingredients: mussels; new potatoes; cucumbers; sour cream; yogurt; dill; Tabasco sauce; lettuce
    show

  • Toasted spiced squash seeds (page 20)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Snacks; Cooking ahead; American; Vegetarian; Vegan
    • Ingredients: squash seeds; chile powder; ground cumin; ground cloves
    show

  • Crisp-fried scallops with spinach dip (page 20)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Dips, spreads & salsas; Appetizers / starters; American
    • Ingredients: spinach; yogurt; mayonnaise; scallions; tarragon; eggs; ground cayenne pepper; bread crumbs; bay scallops; vegetable oil
    show

  • Deviled eggs with anchovies and olives (page 21)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Egg dishes; Appetizers / starters; American
    • Ingredients: hard-boiled eggs; anchovies; mayonnaise; pimento-stuffed green olives; parsley
    show

  • Ham, celery, and cheddar salad (page 21)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Dressings & marinades; Salads; Appetizers / starters; American
    • Ingredients: mayonnaise; apple cider; sage; yogurt; cooked ham; celery; extra-sharp white cheddar cheese; sweet gherkins; escarole
    show

  • Scrod with broccoli cream sauce (page 23)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Sauces for fish; Main course; American
    • Ingredients: broccoli; red peppers; scrod fillets; dry white wine; heavy cream
    show

  • Meat loaf (page 23)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Main course; American
    • Ingredients: eggs; green peppers; tomato ketchup; saltines; Worcestershire sauce; ground beef chuck; bacon
    show

  • Clambake in a pot (page 25)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Stews & one-pot meals; Main course; Cooking for a crowd; American
    • Ingredients: corn in the husk; whole lobsters; baby white onions; red potatoes; steamer clams
    • Accompaniments: Sage, lemon, and garlic butter; Tomato butter
    show

  • Sage, lemon, and garlic butter (page 25)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Sauces, general; American; Vegetarian
    • Ingredients: unsalted butter; garlic; sage; lemon juice
    • Accompaniments: Clambake in a pot
    show

  • Tomato butter (page 25)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Dips, spreads & salsas; American; Vegetarian
    • Ingredients: unsalted butter; tomato paste
    • Accompaniments: Clambake in a pot
    show

  • Tomato cheddar sauce on toast (Rinktum ditty) (page 26)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Sauces, general; Lunch; Breakfast / brunch; American; Vegetarian
    • Ingredients: tomato juice; dry sherry; English mustard; sharp cheddar cheese; toast; hard-boiled eggs
    show

  • Two-grain pancakes (page 26)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; American
    • Ingredients: cornmeal; whole wheat flour; eggs; store-cupboard ingredients
    show

  • Broiled Cornish hens with molasses and allspice (page 27)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Main course; Cooking for 1 or 2; American
    • Ingredients: molasses; ground allspice; Cornish hens
    show

  • Asparagus in ambush (page 27)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Sauces, general; Breakfast / brunch; Lunch; American; Vegetarian
    • Ingredients: dinner rolls; milk; nutmeg; lemon zest; asparagus; parsley
    show

  • Honey baked beans (page 28)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Side dish; American
    • Ingredients: dried navy beans; ham hocks; salt pork; onions; dark honey; tomato ketchup; Dijon mustard; Worcestershire sauce
    show

  • Baked candied acorn squash (page 29)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Side dish; American; Vegetarian
    • Ingredients: acorn squash; unsalted butter; honey; ground cinnamon; ground ginger; mace; pecans
    show

  • Harvard beets (page 29)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Side dish; American; Vegetarian
    • Ingredients: beets; apple cider vinegar; store-cupboard ingredients
    show

  • Green beans with lemon garlic butter (page 29)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Side dish; American; Vegetarian
    • Ingredients: green beans; shallots; garlic; unsalted butter; lemon zest
    show

  • Cabbage, corn, and pepper slaw (page 30)

    from Gourmet's America Gourmet's America by Gourmet Magazine Editors

    • Categories: Dressings & marinades; Salads; Side dish; American; Vegetarian
    • Ingredients: red cabbage; white cabbage; corn; scallions; red peppers; parsley
    show

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  • ISBN 10 0679435638
  • ISBN 13 9780679435631
  • Published Sep 06 1994
  • Format Hardcover
  • Page Count 239
  • Language English
  • Countries United States
  • Publisher Random House

Publishers Text

Orchards of blushing peaches await harvest in Georgia; swaying golden wheat blankets the Kansas plains; herds of grazing cattle cross Wyoming and Montana; countless chilies dry in the hot New Mexico sun; Alaskan rivers sparkle with salmon -- America is truly abundant. Add to this bounty new foods and cuisines introduced by a steady stream of immigrants, and it is no wonder American cooking is continually so exciting. Gourmet's America is a celebration of all the foods, both traditional and newly found, that we enjoy today.

This beautiful cookbook, with over 40 full-color photographs, explores eight distinctive regional cuisines -- New England, the Mid-Atlantic, the South, the Heartland, the Mountain States, the Southwest, the Northwest and Alaska, and California and Hawaii -- and offers a special menu and additional outstanding dishes for each area. You'll find over 250 recipes in all, including some of Gourmet magazine's classic favorites, as well as over 100 brand-new recipes that highlight America's harvests. Searching for a casual summertime menu? Turn to A Southern Country Supper, which offers marvelous make-ahead salads filled with fresh herbs and produce. Need a quick, tasty hors d'oeuvre? The Southwestern Spiced Red Pepper Dip is just one possibility, or look in the index for other recipes that can be made in 45 minutes or less.

Today, grocery stores and farmers markets are brimming with options. Let Gourmet's America show you how to cook with all the wonderful ingredients this great land has to offer.

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