The Best of Gourmet 1992 by Gourmet Magazine Editors

  • Mixed antipasto (page 85)

    from The Best of Gourmet 1992: Featuring the Flavors of France The Best of Gourmet 1992 by Gourmet Magazine Editors

    • Categories: Dressings & marinades; Appetizers / starters; Cooking ahead; Entertaining & parties; Italian
    • Ingredients: balsamic vinegar; dried rosemary; dried basil; dried oregano; dried red pepper flakes; carrots; fennel; red bell peppers; yellow bell peppers; pepperoncini peppers; olives; sun-dried tomatoes in oil; bocconcini mozzarella cheese; pepperoni sausages; marinated artichoke hearts; parsley
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Notes about Recipes in this book

  • Fresh pea soup (Potage Saint-Germain)

    • ksg518 on May 15, 2019

      This is a wonderful spring soup I've been making since it first came out in Gourmet magazine. (Yikes - that was a long time ago!) It can be served hot or cold. I especially love the addition of the mint.

  • Oven-poached salmon steaks with mustard dill sauce

    • lorloff on May 17, 2026

      This mustard sauce was great will make again

  • Lemon broccoli risotto

    • bktravels on January 22, 2021

      This was delicious with a few modifications suggested by reviewers on the website. We used just the florets and did not include the stems. We also added white wine before beginning to add the broth and toasted almonds were a great garnish atop each serving.

    • ksg518 on January 31, 2026

      I thought this was fine but nothing special. I did include the stems and thought the idea of blanching the florets and the stems separately in the broth later used for the risotto was a clever idea. Note the recipe says it serves two but I thought this was four servings.

  • Ratatouille

    • leilx on September 06, 2018

      Delicious and easy. Freezes well.

  • Middle-Eastern pita salad

    • ashallen on November 29, 2019

      Nice, refreshing salad.

  • Shrimp, feta, and tomato salad

    • ksg518 on June 19, 2025

      I was looking for a non-mayo based shrimp salad and this worked. It's really just a twist on a greek salad with shrimp using celery instead of cucumber. The dressing is very nice. I will make this again.

  • Warm coleslaw with kielbasa and bacon

    • cmartinfirvida on December 30, 2023

      This was surprisingly good--sweetness and acidity were very balanced. You may be tempted to adjust the seasoning to reflect more contemporary tastes but it is really on the mark as is.

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  • ISBN 10 0517167263
  • ISBN 13 9780517167267
  • Published Dec 01 1992
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House Value Publishing
  • Imprint Random House Value Publishing


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