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Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this book

  • Breadcrumbs on June 04, 2011

    I love Epicurious, loved Gourmet magazine and miss it terribly and, I'm delighted to have this book in my collection. I've tried far more recipes than I've been able to review here and hope to be able to add my reviews at some point. I always feel confident I can count on the recipes from this book when they appear in my EYB searches.

  • Laura on September 14, 2010

    Just an FYI, most, if not all, of the recipes in this book are also on the Epicurious website. So, if you find a recipe you're interested in making and want to see some reviews, you can look it up on Epicurious.

  • smtucker on July 18, 2010

    increase spices in all recipes to enjoy

  • marthaware on January 14, 2010

    Have not owned this very long, so too soon to tell.

Notes about Recipes in this book

  • Rhubarb Collins

    • Waderu on April 24, 2011

      this was fabulous. i was looking for a recipe that used rhubarb because I had a bag of frozen rhubarb from my frozen fruit and veggie csa... yum

  • Classic margarita

    • Kjohns101 on August 25, 2010

      Perfect margaritas

  • Peach-white wine sangria

    • Rutabaga on August 11, 2014

      While I can't claim to have truly made the recipe as is (primarily because I had no peach nectar on hand), I did use it as inspiration for a simple wine spritzer. I mixed three diced peaches, basil leaves, and a few lemon slices with a bottle of vinho verde, then served it a few hours later topped off with sparkling water and ice. It was delicious and refreshing, and so easy I would definitely make it again.

  • Classic lemonade

    • Wlow on April 13, 2016

      6/2015 Excellent

  • Dried apricots with goat cheese and pistachios

    • Rutabaga on April 09, 2014

      This is a very fun, somewhat unusual appetizer. Plumping dried apricots in orange juice makes them soft and sweet, and they are perfectly paired with the goat cheese and pistachios.

  • Cauliflower soup with stilton

    • Rutabaga on November 14, 2016

      The flavor of this soup is wonderful; the cauliflower pairs so well with the Stilton. I found it a little thin, however, so in future I would either halve the amount of broth and milk, or double the cauliflower. Also, the ingredient list on Eat Your Books includes "cream", but the recipe itself calls for half and half and whole milk. I used a combo of 2% milk and heavy cream to approximate the right level of creaminess. My husband stated he would prefer it a little bit chunky, rather than pureed.

  • Tuscan yellow pepper soup

    • Laura on April 14, 2011

      Pg. 122. This makes a lovely, brightly-colored and delicate first course soup. When pureed in a Vitamix, it is silky smooth. The taste of the soup is also rather delicate and subtle. That's not to say it's tasteless, just that the flavors are not bold. Prep is rather time-consuming and laborious -- lots of very fine chopping involved. This would make for an eye-catching first course to serve to guests.

  • Mexican black bean soup with ancho chiles

    • Laura on October 24, 2014

      Pg. 131. This was a disappointment. Despite the ancho chiles, the soup had very little flavor -- I added ground ancho chile powder to try to kick up some spice, but it was still quite bland. It wasn't bad, it just wasn't very good. I wouldn't make it again.

  • Salmon and potato chowder

    • Laura on December 21, 2013

      Pg. 136. This makes a chowder that is over-stuffed with chunks of salmon and potatoes. I thought that there were too many potatoes and would decrease those if I made this again. It turns out to be a lovely, light orange color. It was good, but not anything special. If I were to make it again, I'd cook more bacon and add it to the chowder rather than using it as a topping.

  • Thai-style chicken and rice soup

    • Laura on May 08, 2010

      Pg. 142. This soup was a major disappointment! Followed the recipe exactly with the exception that I used green beans instead of snow peas because I had them on hand and light coconut milk instead of regular. The soup was not bad, it was just very bland -- totally tasteless, actually. This was quite a surprise given the flavorful ingredients that went into it.

  • Vietnamese chicken and pineapple soup

    • Laura on January 12, 2011

      Pg. 144. Made this last summer. It was good, but not great. Refreshing on a hot summer day.

  • Spinach salad with strawberry vinaigrette

    • mirage on July 18, 2014

      Delicious and attractive.

  • Green leaf lettuce, pomegranate, and almond salad

    • Rutabaga on January 08, 2015

      This is a nice option for a winter salad, when pomegranates, but not tomatoes, are in season. It can be tossed together very quickly. I used mixed greens.

  • Napa cabbage salad with buttermilk dressing

    • jessmonkey on March 19, 2015

      Delicious! Only used 1 tsp of sugar. Next time I will use a little less cabbage.

  • Boston lettuce salad with Dubliner cheese and chive dressing

    • Rutabaga on April 01, 2014

      The different flavors and textures in the is salad are a real treat. It's a little more labor intensive than a typical tossed salad, something for a nice dinner party rather than a weeknight supper. Don't skip out on the dates; they really bring the flavors together.

  • Romaine, radish, and cucumber salad with tahini dressing

    • Rutabaga on April 01, 2014

      The tahini dressing for this salad is especially good. The combination is a nice change from the usual salads with vinaigrette, lettuce, and tomatoes.

  • Cucumber, mustard, and dill salad

    • Laura on May 04, 2010

      Pg. 171. Very light and refreshing side dish on a hot day. The mustard flavor was a bit overwhelming -- next time I would reduce it by half. Used Persian cucumbers -- my new favorite.

  • Grilled mushroom salad with arugula

    • Laura on August 19, 2014

      Pg. 177. This made a lovely salad for us. I used cremini, shitake, and portabellos. Marinated them in the vinaigrette and then grilled. After grilling I put them in a colander and let the oil drain. Then dried them between paper towels, so that by the time I added them to the arugula, they retained the grilled flavor but not so much oil. Used a fraction of the remaining vinaigrette to dress the arugula/mushroom mixture. It made a great salad. Served it with a grilled NY strip steak, and fingerling potatoes roasted with garlic and capers.

  • Potato salad with green chile-cilantro salsa

    • Rutabaga on April 01, 2014

      I love good alternative to the standard potato salads with mayonnaise dressing (not that there's anything wrong with that!), and this one hits the spot if you enjoy a little heat. It's a great side dish for picnics or barbecues.

  • Orzo with feta and cherry tomatoes

    • Rutabaga on April 01, 2014

      I'm giving this recipe five stars because every summer (and sometimes even other times of the year) I find myself making a couple of big batches to take to the park, share with friends, enjoy with a simple grilled chicken dish, and pack in my work lunch. It's so simple, and makes me feel like I'm on a picnic whenever I taste it. It's really a treat to make with basil instead of parsley as called for in the recipe, but any leafy green herbs - dill, chervil, tarragon - could be a good addition.

  • Winter tabbouleh

    • Jane on December 17, 2010

      Loved this - a great winter salad. I didn't have all the ingredients - no fennel or endive but it was still wonderful just with the cauliflower, pomegranate and herbs. It was really pretty too, with the white cauliflower, green herbs and red jewels of pomegranate seeds. The dressing made with pomegranate molasses was unusual, sweet/sour, but was important for the overall taste.

  • Southwestern quinoa salad

    • Rutabaga on April 09, 2014

      This salad is excellent for a picnic or potluck, especially when fresh corn is in season. For a vegan dish, it still tastes great without the cheese.

  • Quinoa and bulgur salad with feta

    • Rutabaga on April 06, 2014

      This salad makes a nice light supper, and comes together in a flash if you have already prepared the quinoa, bulgur, and dressing. I like to add bay shrimp to make it feel a little more like a complete meal.

  • Herbed chickpea salad

    • Rutabaga on April 02, 2014

      This salad is a good example of the whole being greater than the sum of its very humble parts. The chickpeas just soak up the flavor, and when I served it at a barbecue, people raved about it. Although it is extra work, removing the chickpea skins as suggested makes all the difference.

  • Grilled spice-crusted tuna with jicama and avocado salad

    • lorloff on November 02, 2015

      Great spice rub for tuna. I used chipotle and added some powdered cilantro. I thought there was not enough seasoning so I increased the quantity of the rub and that was too much so next time I will stick with the recipie amounts.

  • Beef salad with potatoes and cornichons

    • Bloominanglophile on February 10, 2013

      Made this to use up some leftover pot roast with carrots (which took the place of the green beans in the recipe). I only had 1 1/2 cups of meat, so used 1 1/2 lbs. new potatoes (which I boiled and didn't peel). I was also out of Dijon mustard so used a combo of grainy and German mustards. Didn't use all of the vinaigrette, BTW. This recipe is pretty forgiving--and tasted great. My family wouldn't mind a repeat of this hearty dinner salad (served with a crusty roll and German beer)! Served 3 of us generously--4 might be pushing it unless you added another side?

  • Fettuccine with arugula puree and cherry tomato sauce

    • Rutabaga on April 01, 2014

      Easy and delicious, with a little more kick than basil pesto.

  • Mexican macaroni and cheese

    • Rutabaga on January 11, 2015

      This is a fun twist on the idea of macaroni and cheese, and very easy to bring together. I doubled the recipe and used a pound of pasta, which yields around 6 servings total if you are serving it as a main dish. It can be rather spicy; since I doubles the recipe, I used two whole serranos, carefully removing the ribs and seeds. Nevertheless, it had quite the kick, so I'm glad I chose to set asie some pasta with only crema and queso for my three-year-old. You could easily bulk this dish up by adding cooked chicken, chickpeas, or additional vegetables. Some lime juice squeezed on top would lend it a nice hint of acid.

  • Vegetable lasagne

    • micheleK on February 25, 2011

      1 1/2 hours prep was correct. Could amp up the seasoning a little. Made enough for at least 10 serves. Would make again.

  • Orzo risotto

  • Beef chow mein

    • Jane on December 05, 2010

      This is a slightly different take on a standard stir-fry. The Chinese egg noodles are boiled, drained then fried into a noodle cake. The stir-fry of beef, shiitake mushrooms and choy sum are then poured over the top. Great tasting sauce and plenty of it, which coats all the fried noodles.

  • Mushroom barley pilaf

    • PrincessK on May 22, 2010

      Pretty good, but not esp fast. Husband likes it a lot.It came out a little al dente and the barley needed about 10 minutes less cooking time than recipe suggested, so, next time might add more stock to barley.

  • Quinoa with mango and curried yogurt

    • Rutabaga on March 28, 2014

      This is a refreshing, versatile quinoa salad. To turn it into a heftier main course, I like to add diced cooked chicken. As the recipe states, it's best to use mangoes that aren't quite ripe.

  • Black beans and rice with sweet potatoes

    • Rutabaga on April 02, 2014

      This is such a fun, casual meal for groups large or small. I think almost anyone can eat it - you get to add your own toppings of choice, and it's even vegan and gluten free. It's like a more grown-up (not to mention better tasting and healthier) version of haystacks, those chicken-canned chow mein noddle-crushed pineapple topped rice mounds some may remember.

  • Spiced lentils

    • Laura on March 22, 2010

      Pg. 285. Well, here's a first: a recipe from this book that I didn't love. This dish was just plain boring -- despite all of the spices, it just wasn't all that flavorful and not very attractive either. There are much better lentil recipes out there.

  • Lentils with curried butternut squash and walnuts

    • LaPomme on January 16, 2012

      The shallots need to be more substantial (as opposed to "finely chopped" as directed) to withstand 425 degrees for about a half hour. Mine were incinerated. The squash, though, was delicous.

  • Curried lentil stew with vegetables

    • Laura on December 23, 2010

      Pg 288. This was tasty, but not incredible. It's easy to make and a good, healthy weeknight meal. Mildly spicy. I'd make it again.

    • Bloominanglophile on May 02, 2015

      This was good for a weeknight meal. Made 6-7 servings with the recommended rice and roasted cauliflower served alongside.

  • Grilled provolone and broccoli rabe panini

    • Bloominanglophile on March 04, 2013

      This panini was quite nice. I think boiling the broccoli rabe tempered its bitterness. Used scamorza instead of provolone. I didn't weigh how much broccoli rabe I bought, but it had to be at least one pound, and this amount really only made 3 paninis. I would double the amount of broccoli rabe, and then use the leftovers (if there are any) for something else.

  • Vegetable enchiladas with creamy poblano sauce

    • NanaCooks on August 19, 2013

      Everyone loved this recipe! Very good blend of flavors and a good make ahead recipe. I made the sauce and filling a day ahead and assembled the enchiladas about 5 hours ahead without the sauce over it. I heated and added the sauce just before it went in the oven.

  • Slow-roasted king salmon

    • Lara on May 09, 2010

      Made on 5/9/10. The sauce would be excellent on a whole fish--consider for Boxing Day.

  • Catfish with red curry sauce

    • Rutabaga on November 04, 2016

      This curry is perfect for an easy and satisfying weeknight meal. It lends itself well to variation - using chicken instead of fish, adding or substituting Asian eggplant or broccoli for the long beans. I cook the chicken first, then the veggies, and finally make the curry sauce in the same pan before adding back the cooked chicken and veggies. This is great when you have children for whom the curry sauce is too spicy. My son enjoys eating the plain vegetables and chicken that I set aside for him along with rice and soy sauce.

  • Sesame tuna burgers

    • PrincessK on May 22, 2010

      Serve with Wasabi Mayo is just a cup store-bought mayo with soy sauce, sugar, lemon juice, and wasabi paste. Good I probably doubled that amount. She says to serve it with a simple salad dressed with a lemony vinaigrette and I did.She says to use sushi-grade tuna. I had some supposedly sushi-grade steaks from Costco in the freezer and used those. You mix finely chopped tuna with soy sauce, vegetable oil and S

  • Roasted bluefish with coriander in vinegar sauce

    • PrincessK on May 22, 2010

      Stuff a whole bluefish with thinly sliced lemon, toasted chopped almonds mixed with salt and coriander seeds, and cubed bits of butter and place in a roasting pan smeared with butter and scattered with bay leaves and more coriander seeds. Top fish with more bay, coriander, and cubes of butter. Put in a COLD oven, set to 500F, and cook for 40 to 45 minutes. Pour over cooked fish a sauce of white wine vinegar boiled for a minute with more bay leaves, crushed black peppercorns, and sea salt.The vinegar and lemon predominate, but the toasted nuts really hold their own against such assertive flavors. Good with plain white rice and steamed broccoli.

    • JoanN on September 18, 2011

      Probably an excellent preparation for striped bass as well.

  • Scallops with mushrooms and sherry

    • PrincessK on May 22, 2010

      This has been a favorite since it first appeared in Gourmet. Use regular button mushrooms bought already sliced and it comes together very quickly. Serve it over sauted spinach. Soak up the juices with a baguette. The minced shallots really add a little crunch, probably could use onions in a pinch.

  • Sea scallops with corn coulis and tomatoes

    • JoanN on September 17, 2011

      Great recipe, but be careful not to over season the scallops or they will overwhelm the lovely, delicate coulis.

    • AudreyFromNe on January 12, 2015

      p 365

  • Garlic shrimp

    • PrincessK on May 22, 2010

      Just a few ingredients, and quick too. Guajillo chiles are cut up, toasted in olive oil, sauteed with onion and garlic, and diced seeded tomatoes. Let this sit for a bit ("to soften chiles") and just before serving, heat up and add shrimp. Good served with Mexican rice. Would be great in tacos too.

  • Thai shrimp and spinach curry

    • LaPomme on June 15, 2011

      Page 367. Green or red curry paste can be used. Initially, I used 2 tsp. of the red curry paste, and it was overwhelmed by the coconut. I added an extra teaspoon of the paste, and an extra dash of the fish sauce so that the coconut wasn't so prominent. A quick recipe that helped use up some peppers, spinach and carrots from the CSA.

  • South Indian shrimp curry

    • Bloominanglophile on February 12, 2014

      This is a quick and delicious curry--perfect for a weeknight. I did add an extra step and brined my shrimp ala Alton Brown. Really made a difference to a frozen package of shrimp that I wasn't impressed with on a previous occasion. I served this over basmati rice, accompanied by Indian-Spiced Cauliflower and Potatoes (p. 588). Although this is a good side dish in itself, I think an Indian dish that highlighted a green vegetable would have been more to my liking.

    • Laura on June 10, 2016

      Pg. 367. This made for a lovely and flavorful meal. I used shrimp that were a bit larger than the recipe called for, so I cooked them a tad longer than the recipe specified. The sauce was really delicious. Would certainly make this again.

  • Mussels in zucchini basil broth

    • PrincessK on May 22, 2010

      According to the headnote, the broth is "much like a soupy pesto, with zucchini taking the place of nuts and cheese." Chopped (raw) zucchini, basil leaves, shallot, garlic, olive oil, and water are pureed; I replaced about a third of the water with dry vermouth. (if you use a food processor to make the puree, I recommend pulsing to finely chop the vegetables before adding the liquid for a smoother puree.) This mixture is placed in a pot with scrubbed mussels and brought to a simmer, then covered until the mussels open, with frequent stirring. I made a half recipe of the broth and used a pound and a half of PEI mussels.This was so good. Flavorful, light, and herby, the broth married very nicely with the sweet mussels, and was literally good enough to drink - I ate every drop, with the help of a spoon and a piece of sourdough baguette. I will definitely use the vermouth when I make it again, too, as I thought it worked very well.

    • L.Nightshade on September 06, 2013

      We have an abundance of local mussels, and are always looking for new treatments of same. In the CSA over the last couple of weeks, we've received a boatload of zucchini and basil, plus some shallots and garlic. This was a natural. Raw zucchini, basil, shallots, and garlic are whirred with some olive oil and water (I used white wine instead of water, that's just the kind of girl I am). This broth is heated with the mussels until they are wide open, then topped with a little basil, and ladled into bowls. A little bread, a side salad: easy peasy worknight dinner.

  • Corn bread

    • NanaCooks on January 10, 2015

      This is a nice moist corn bread that is even better the next day. Might add several tsp of sugar.

    • smtucker on January 31, 2016

      We loved this corn bread. Uses corn meal and buttermilk. Great texture. Served with honey butter and strawberry jam for those that wanted sweet. Took 25 minutes to bake, not 15.

  • Chicken Parmesan heros

    • heleneo on March 30, 2010

      Family loved. Buy large loaves, not the small french ones. If leftovers, toast them.

  • Poached chicken with tomatoes, olives, and green beans

    • Laura on January 12, 2011

      I've made this several times and it's the perfect summer recipe. Easy, colorful, delicious, and healthy too. The only change I made was to use fresh basil instead of oregano -- I just think basil pairs so well with fresh tomatoes. This is a summer staple at our house.

  • Puebla chicken and potato stew

    • Breadcrumbs on March 17, 2010

      p. 400 - March 2010 - First use of this recipe and very pleased with results. Cooked chx ahead and reserved broth for potatoes, also made tomato-chipotle puree ahead so final prep extremely quick for a weeknight meal. Both make-ahead components could also be frozen so this would be a good dish for casual entertaining as well. Served w cheese, avocado and tortilla chips. Excellent flavours and a hit w all.

    • Laura on March 04, 2011

      Pg. 400. Loved this! I made it with chicken breasts rather than thighs and they were fine, not dry at all. Also used spicy chorizo in place of mild. It was quite spicy, but not overwhelming. Topped it with cilantro and a squeeze of lime juice. Just delicious! It's going on my Favorites list.

  • Chicken curry with cashews

    • PrincessK on May 19, 2010

      Another favorite. In fact, for a long time this was my go-to dinner party dish, since you can easily do most of the work ahead of time, then just make some rice, raita and an indian style salad or something. Always gets ravesAlso: Chicken Curry with Cashews has been a staple in our house for years. I also like it with chunks of chicken (boneless) rather than chicken pieces - in that case, it only needs to simmer for about 20 min before adding the cashews and yogurt.

  • Steamed chicken with black mushrooms and bok choy

    • Laura on January 14, 2011

      Pg. 408. This was pretty good! I used boneless chicken breasts in place of the thighs, so maybe it would have been even better with the thighs.

  • Pepper jack turkey burgers

    • Rutabaga on February 23, 2017

      This is essentially the same recipe that appeared in Gourmet magazine, but with pepper jack in place of cheddar and apple cider vinegar instead of balsamic in the sun-dried tomato mayonnaise. Both version are very good. Stuffing turkey burgers with cheese leads to succulent, juicy burgers, and the sun-dried tomato mayonnaise is excellent.

  • Cheddar buttermilk biscuits

    • jzanger on November 10, 2013

      Incredibly delicious... I added 2 tsp of sugar and a healthy amount of ground black pepper to the ingredients and would do that again. Also, I subbed chives for the scallions because I didn't have any, but I"m sure the scallions would have been delicious as well. The cornmeal adds a really nice texture and flavor. These would be really great alongside chili. The recipe made 10 very large biscuits for me. Dividing among 8 biscuits would have yielded biscuits the size of your face.

    • Rutabaga on June 29, 2016

      I've made these before to serve as the base for the accompanying turkey sloppy joe recipe, and they are the perfect foil for the meaty, tomatoey sauce with a hint of sweetness. On their own, they are a good quickbread to accompany a neat dish, and adding a couple teaspoons of sugar would probably make them even better, complimenting the many savory ingredients. These are not flaky biscuits; they have a sandier texture, but are filling and flavorful.

  • Beef and Guinness pies

    • Breadcrumbs on March 21, 2010

      p. 450 – Mar 2010 – First use of this rec and will now be a St. Patty’s Day staple! I used a frozen pp dough instead of their rec (for ease). I also subbed pearl onions for the regular onion suggested. Next time I’d make the filling a day in advance if possible to allow the flavours to further develop. It was excellent as is but leftovers were even more flavourful. I also crumbled some blue cheese over the filling of my pie before topping w the crust. Excellent recipe – 10/10.

  • Braised short ribs with Dijon mustard

    • LaPomme on March 17, 2011

      Page 454

    • LaPomme on March 19, 2011

      Simple recipe with excellent results.

  • Oven-braised barbecued brisket

    • MWFhome on November 19, 2014

      Excellent and Easy! A good make-ahead dish for company or family dinner.

    • JoanN on August 12, 2015

      Very pleased with this. Very easy. Although just a tad too sweet. Cut back slightly on the light brown sugar next time. This may not be my favorite brisket recipe. “Sunday Suppers at Lucques” wins that award. But this was far, far easier and really good.

  • Osso buco with mushroom sauce

    • Breadcrumbs on March 13, 2011

      p. 462/3 - This sounds delicious and I would half the recipe since it calls for 6-8 lbs of veal shanks. Essentially veal is braised and a separate mushroom sauce is made to serve atop along w some pasta. Yum, what's not to like there!

    • Breadcrumbs on March 21, 2011

      p. 462 - Fabulous! I changed prep up a bit as Gourmet has you use 2 pans for initial searing, wiping out pan after each step. I happen to think those lovely brown bits left behind are the best part and, a key ingredient in seasoning the sauce. Instead, I opted to use my braising pan to perform all steps of this recipe, making it a one-pot meal.I felt the sauce was quite thick for pasta (I served this w egg noodles) so I reserved about 1 1/2 cups of pasta water to thin it out. Once the noodles were done, I tossed them in the sauce prior to plating. This was ridiculously good. If you like Osso Buco, give this a try. It’s a special dish well worthy of the investment in your milk-fed veal shanks.

  • Pork and tomatillo stew

  • Pork tenderloin in paprika cream

    • Breadcrumbs on March 20, 2011

      p. 472 - This is a delicious dish. Including prep, it comes together in under an hour. It worked for us tonight as we weren’t in a rush to eat (well were weren’t until we smelled it!) but on a typical weeknight I don’t have an hour to spare. That said, I’d definitely make this again. We loved it! The pork literally melts in your mouth and the paprika enhances the richness of the sauce, which also has a nice tang from the tomatoes and sour cream. I would highly recommend using Hungarian paprika for this dish if you can find it as it really is an important flavor element. Photos here:http://chowhound.chow.com/topics/705567#6140562

  • Red-cooked pork belly

    • LaPomme on July 18, 2011

      One of the few recipes for pork belly that I have, that didn't require 12+ hours to prepare. After three and a half hours, the pork belly was succulent and extremely tender.

  • Garlic-rosemary marinated lamb chops

    • Laura on November 05, 2010

      Pg. 484. These were really tasty!

    • Jane on December 17, 2010

      Very quick and easy prep for an everynight dinner. Gave great flvor to the lamb. Served them with Winter Tabbouleh from the same book which was delicious.

  • Zucchini raita

    • Jane on August 01, 2010

      Nice variation on a cucumber raita. Served it with pita bread filled with sliced grilled lamb from the Gourmet Cookbook (Grilled butterflied leg of lamb with lemon, herbs, and garlic).

  • Tandoori rack of lamb with raita

    • Bloominanglophile on February 12, 2014

      I only made the raita--not the lamb. This raita is zippy, so if you are thinking of making this to counterbalance other spicy dishes, you may want to eliminate the chile.

  • Buffalo tenderloin steaks with Gorgonzola butter

    • PrincessK on May 22, 2010

      Super easy, super fast. V. tender and almost blue. Mash together softened butter, minced parsley, and gorgonzola dolce, set aside. Pat dry, season with S

  • Grilled salmon with lime butter sauce

    • Rutabaga on August 11, 2014

      The lime garlic butter is a winning combination, and works well with almost any grilled fish or meat. It's versatile enough to use with vegetables of even spread on bread. Just grill the salmon using your preferred method (I like following the method in the grilling book where you oil and season the fish, then cook it under cover), serve with this butter, and you will have a hit on your hands with almost no effort.

  • Grilled lemon-pepper chicken breasts

    • Rutabaga on April 13, 2015

      This is an especially delicious version of lemon pepper chicken breasts. While still very quick to make, the lemon dressing and gremolata make it feel dressed up. I make it year round by sautéing the chicken cutlets on the stove instead of grilling them.

  • Grilled chicken breasts with tomato and bread salad

    • DJM on August 10, 2012

      The addition of capers, celery and Nicoise olives are are good additon to the traditional panzanella salad.

  • Grilled chicken paillards with nectarine chutney

    • Laura on August 12, 2014

      Pg. 525. I'm reviewing only the nectarine chutney since I chose to serve it with a roasted pork tenderloin rather than chicken. And it was delicious! The flavors were well-balanced and it complemented the pork very well. I will say that the curry flavor was very subtle, so those wanting a stronger curry taste may want to increase the amount of the curry powder. The chutney was very simple to make and took very little time as well. A great use of fresh nectarines. I feel that the tomato was a bit lost in the mix and might leave it out next time -- I'd make this again any time.

  • Grilled lemon-coriander chicken

    • PrincessK on May 22, 2010

      This is under the "Grilled Dishes" chapter. A puree is made with cilantro, olive oil, shallots, garlic, lemon zest and juice, and sugar, and I used two Thai red chiles instead of the serrano. I used it under the skin of a 5-lb chicken. Skip the salt if you dry-brine a la Zuni. Works well using rotisserie attachment on our grill. Good with with Arroz Verde, p. 253 and Grilled Corn with Herbs and Lemon Butter, p. 553.

  • Southeast Asian turkey burgers

    • PrincessK on May 22, 2010

      Loved these. Make a paste of lemongrass, garlic, shallots, ginger, serrano pepper and fish sauce and then mix it with ground turkey. Let sit at least an hour (I let mine sit about 8 hours) and then grill (we had to grill ours much longer than the 10-12 minutes given in the book). Meanwhile make a sauce of fish sauce, lime juice, sugar, salt and red pepper flakes. Drizzle on the bottom of the bun, put the cooked burger on that, then add fresh herbs (we used cilantro and mint - basil is also an option) and drizzle a bit more of the sauce.

    • Lindalib on April 07, 2014

      I used ground pork instead of ground turkey (only because I bought the wrong thing) and used 2 serrano chillies (the recipe calls for just one) and it was still a big hit. Very easy to prepare if you use the mini-food processor as suggested to make the paste.

  • Grilled jerk pork tenderloin with curried peach relish

    • Laura on October 14, 2014

      Pg. 543. I made this as a way to use up the last of the season's peaches. Both the pork and the relish were delicious. As the relish was cooking it smelled kind of odd to me, but when pulled from the fridge and served 7 hours later, the odd smell was gone and it made a lovely accompaniment to the pork. For the marinade I substituted regular Tabasco for the Scotch Bonnet or Habanero pepper sauce because I didn't feel like running to the store for that one ingredient. Also, the recipe calls for not-robust molasses, but all I could find was unsulphured blackstrap molasses. The marinade does not seem to have suffered as a result. The pork would have been phenomenal if grilled, but since I don't have a grill, I pan-seared the tenderloin and then put it in the oven at 400 for about 15 minutes. Turned out perfectly. I would definitely make this again.

  • Grilled zucchini and tomatoes with feta sauce

    • Rutabaga on August 22, 2015

      When made with sweet summer cherry tomatoes, this is especially good. The feta dressing is delicious and versatile, thin enough to use as a salad dressing. It's also quick to make, taking no more than ten minutes on the grill. I used a grill sheet pan and loose cherry tomatoes; with the pan, there's no need to skewer the tomatoes.

  • Green beans with Parmesan sauce

    • DJM on January 05, 2013

      The recipes says it adds the flavor of Caesar salad to green beans-it really does. Noted to be good hot, room temp or cold-think this would be good during the summer at room temp for a good vegetable salad. It clings to the cooked beans nicely.

  • Stir-fried baby bok choy with ginger

    • Laura on January 12, 2011

      Pg. 574. This was very good!

  • Sweet-and-sour Napa cabbage

    • Laura on November 23, 2014

      Pg. 583. This was very good! A lot of prep involved with all the chopping, but after that, everything came together very quickly. I used a Savoy cabbage because I didn't have a Napa. Otherwise, followed the directions as written. I cooked the cabbage just until crisp-tender, so it was still very much intact and recognizable. I'd make this again anytime.

  • Indian-spiced cauliflower and potatoes

    • Jane on December 05, 2010

      Loved this. It's a different twist on aloo gobi. The cauliflower and potatoes are oven roasted before being mixed with the spices and onions. Great flavor, very easy to make.

    • Laura on January 12, 2011

      Pg. 588. This was really tasty. I have to confess, I subbed brussel sprouts for the potatoes.

    • schenck65 on June 14, 2012

      I made this without the potatoes, using golden cauliflower. Easy and deeply flavorful. Kids ate it happily. I couldn't stop snacking on the tasty little bits.

    • Bloominanglophile on February 12, 2014

      Since this recipe received 3 good reviews, I had to try it. Delicious, and easy to make (reasonable for a busy weeknight). I like how the cauliflower and potatoes are roasted instead of boiled or steamed for a fuller flavor. Will definitely make this again!

    • lorloff on September 28, 2014

      really great recipie the roasting works really well consentrating the spices and intensifying the taste of the cauliflower. I used purple potatoes from the farmers market and it was great

  • Celery root and potato latkes

    • robinorig on December 03, 2012

      This is now my favorite latke recipe since I read about it in The Forward a couple years ago. The celery root somehow lightens and enhances the potato flavor. So good! I serve them with sour cream & applesauce, or if I want to cut the calories a little, with greek yogurt & applesauce. Yum!

  • Collard greens and turnips with pepper vinegar

    • Emily Hope on November 18, 2010

      Good, but a bit salty--I'd soak the ham hock overnight or boil it for a bit and toss the first bit of boiling water next time. C thought they were too smoky.

  • Roasted kohlrabi and butternut squash

    • Christine on June 26, 2016

      I had both of these vegetables on hand and wanted to make them for my young son, so I followed the cooking method of this recipe, just leaving out the seasonings (he's not really ready for added salt and pepper and the last time I roasted veggies with an herb, he let me know pretty quickly he wasn't interested!), then pureed in the food processor. I gave it a taste myself and it was quite good, though he will mostly be eating it mixed with other things.

  • Leek and mushroom gratin

    • Breadcrumbs on May 26, 2013

      p. 609 - Scrumptious…I highly recommend this dish. This is what I call a pot-messer because if you follow the recipe as set out, you’d dirty almost every pot in the house. I did change it up a bit and cooked my mushrooms in the pan I used for the leeks, setting the leeks aside in the meantime. Nonetheless you’ll need a pan for your sauce, another for the breadcrumb/cheese crust and the leek/mushroom pan. Then of course your gratin dish to bake it in. The head note mentions that the lemon zest helps balance the gratin’s richness and I’d have to agree. I spritzed the gratin w some lemon juice just prior to serving each plate to further brighten the flavours. Since you can make all the components of this in advance, I think it would make a sensational company dish. It looks and tastes impressive and I especially loved the Gruyere in the topping. I’ll definitely make this again. Photos here: http://chowhound.chow.com/topics/705559#8097501

  • Balsamic-glazed parsnips

    • Rutabaga on February 18, 2016

      This is a great veggie side for winter. My husband especially enjoyed it. Since I only had a few small parsnips, I added potatoes, but think this dish would be best as written, with the focus solely on the parsnips.

  • Roasted acorn squash with chile vinaigrette

    • Laura on November 05, 2010

      Pg. 629. Wow, I rarely give 5 stars, but this dish deserves it. A unique and delicious way to serve squash. I highly recommend cutting the squash into wider slices and peeling it before roasting. That will make it a lot easier to eat. Keep everything else the same! The vinaigrette would go well with many other vegetables and fish as well.

  • Rutabaga and carrot puree

    • debwfrank on November 30, 2010

      Used less sugar. Everyone loved this and so easy.

  • Smothered yellow squash with basil

    • Bloominanglophile on August 19, 2013

      This recipe is not bad--definitely easy for a weeknight supper. I added a sprinkling of white wine vinegar since it tasted a little flat, even after plenty of salt and some pepper. This helped, but didn't elevate this dish past a rating of "good".

  • Buttermilk pancakes

    • jzanger on January 30, 2011

      Great recipe for effort to satisfaction ratio. It's so simple, which means you can wake up, decide you want pancakes, and have them ready in less than twenty minutes. Not the ultimate pancake for flavor, but I'll make them again!

    • stockholm28 on January 01, 2016

      Basic easy buttermilk pancake recipe. No sugar in mix which is fine if they are being topped with syrup.

  • Lemon soufflé pancakes

    • tarae1204 on February 15, 2016

      Absolutely delicious light yet rich, lemony pancakes. What with the lemon zest, fresh nutmeg, separated eggs, and souffle technique, these are about as a complicated as a pancake recipe can get. But they are delicious!

  • Banana nut bread

    • jumali on March 10, 2010

      This recipe makes a much finer in texture cake than the traditional dense banana bread.

  • 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.

  • Toasted-coconut cookies

    • mirage on June 26, 2010

      Much better the next day, but still nothing special.

  • Ginger honey cookies

    • autonomatic on August 10, 2013

      Dough was really sticky. Use the lower end of the baking time.

  • Banana chocolate walnut cake

    • Jane on August 28, 2012

      I can't report on how this tastes as I made it for a bake sale. However it was really easy to make and looked impressive. The scattering of cinnamon-sugar butter-coated chocolate chips and nuts (I used pecans rather than walnuts) created an attractive topping as well as a layer of crunch in the middle of the cake.

  • Hawaiian sweet-rice-flour coconut cake

    • Rutabaga on November 08, 2016

      This is my kind of mochi - rich and lightly chewy, but not a workout for the jaw. The coconut flavor is present but not overwhelming. I ended up overbaking it a little this time, but found that the crisp crust that developed over the top made an appealing contrast with the springy interior. This is a nice cake for snacking and eating out of hand, as it doesn't have the crumbly texture or delicacy of typical western-style cakes.

  • Lattice-crust pear pie

    • jzanger on December 27, 2011

      Great pie, great crust. I added fresh cranberries and it ended up taking about 15 to 20 minutes longer than the recipe indicated to thicken the filling. Next time I'd add corn starch to the filling. I'd also cut the pear pieces smaller-- into 32nds instead of 8ths.

  • Banoffee pie

    • Rutabaga on June 21, 2016

      This pie is incredibly rich, but perfect for those who love dulce de leche. Since I was doubling the recipe, I cooked the condensed milk in a pyrex pan set in a water bath within a larger pyrex pan. This seemed to work well, although the top of the milk bubbled up and left a sticky, lumpy coating on the foil lid. There were lumps in the caramelized milk, too, and I'm not sure what caused them. Perhaps it was because some water splashed onto the foil when I was pouring it into the pan? Or perhaps the water bath wasn't deep enough, causing the surface of the condensed milk to overheat? I whisked out some of the lumps, but found that they didn't affect the flavor or texture much, and I was very happy to find that the caramel set very nicely after being refrigerated. While I used homemade all-butter pie pastry for the crust, after reading other comments on epicurious, I think a crust made from digestive biscuits would really be the best match.

  • Portuguese cream tarts

    • manond on September 12, 2011

      This is the closest we have ever come to the flavors we found at the Casa de Belem in Lisbon, Portugual. These tarts are divine. Whether they are authentic or not, I really don't know. I do know that whenever I make a double batch of these for potlucks, they disappear in seconds!

  • Broccoli spears in garlic sauce

    • amraub on December 08, 2011

      Served with noodles for a light lunch.

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Reviews about this book

  • Chicago Tribune

    Best Cookbooks of 2009

    Full review
  • NPR by T. Susan Chang

    Best 2009 cookbooks: ...one of the things Gourmet did best can be found in what turns out to be the magazine's valedictory cookbook: weeknight dishes with an international flair.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0618610189
  • ISBN 13 9780618610181
  • Linked ISBNs
  • Published Sep 22 2009
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt (HMH)
  • Imprint Houghton Mifflin Harcourt (HMH)

Publishers Text

In no other period of our country's history has the food scene changed so rapidly. Exciting new ingredients are available everywhere, expanding our culinary horizons. Even casual meals have globe-trotting flavors. We want memorable dishes, and we want them to be healthy for our families and our planet. And with our busy schedules, we want them on the table faster than ever.

A new culinary world calls for a new cookbook. Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world, more recipes for stunning meals ready in 30 minutes or less, more simple ways to prepare all the vegetables in the farmers' market, advice on choosing sustainable fish, chicken, and beef, tips on throwing an easy cocktail party, more recipes for flavorful techniques like grilling, and more recipes for the new ingredients flooding our market.

Each of the over 1,000 recipes was selected by editor in chief Ruth Reichl, a best-selling author in her own right, who wrote the introductions to each chapter. Every recipe has been tested and cross-tested in the Gourmet test kitchen so every cook, whether a first-timer or a veteran, gets impeccable results.

With menus for holidays and other seasonal occasions, an authoritative glossary of ingredients (plus mail-order sources), and hundreds of sidebars on ingredients and handy techniques from the test kitchen, Gourmet Today is the indispensable book for today's cook.

Ruth Reichl, Gourmet's editor in chief, is the author of the best-selling memoirs Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires, and the forthcoming Not Becoming My Mother and Other Things She Taught Me Along the Way. She is executive producer of the two-time James Beard Award-winning Gourmet's Diary of a Foodie, which airs on public television across the country, and the editor of the Modern Library Food Series. Before coming to Gourmet, she was the restaurant critic for the New York Times, receiving two James Beard Awards for her work. She lectures frequently on food and culture.



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