The Best of Gourmet 2001: Featuring the Flavors of Sicily by Gourmet Magazine Editors

  • Crispy artichoke flowers with salsa verde

    Crispy artichoke flowers with salsa verde (page 86)

    from The Best of Gourmet 2001: Featuring the Flavors of Sicily The Best of Gourmet 2001 by Gourmet Magazine Editors

    • Categories: Dips, spreads & salsas; Appetizers / starters; Entertaining & parties; Italian
    • Ingredients: lemons; anchovy paste; shallots; capers; parsley; baby artichokes; olive oil
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Notes about Recipes in this book

  • Cumin-dusted sea bass on green rice

    • mamacrumbcake on December 29, 2015

      We did not like the molasses in this sauce; however, we liked the green rice a lot.

  • Seared salmon with balsamic glaze

    • mamacrumbcake on December 08, 2018

      This is a simple recipe, perfect for a busy weeknight, but not a “wow” recipe. The glaze does not have a strong impact on the dish.

  • Chile-glazed salmon with orange salsa

    • ashallen on September 22, 2019

      Good dish - earthy flavor from the chile-glaze is nicely balanced by the orange salsa. Actually, the orange salsa is really delicious all by itself - light, refreshing, and flavorful - and is my favorite part of the dish. I'd make it again to use with other dishes. The recipe makes a lot of chile-glaze - a bit too much, I think. Be careful while heating the glaze - it spatters very easily. My fennel seeds were on the older side - I wouldn't bother using them again unless they were fresh. [Cross-post for Epicurious/Best of Gourmet 2001.]

  • Orange Peking duck

    • JKDLady on July 13, 2015

      This was very good. Make two at the same time. 1 duck did not yield very much meat. It wasn't really enough for the four of us. I would not rub the spice powder into the cavity until the duck is dried. I tried very hard, but some liquid did get into the cavity. I'm not sure why you would do it before.

  • Spicy fried basmati rice

    • JKDLady on July 13, 2015

      Excellent. We really enjoyed this. I didn't have 8 hours to let the rice cool, so I spread it on a baking sheet and put it in the fridge. It cooked pretty quickly.

  • Potato-green chile gratin

    • inflytur on June 25, 2018

      Substitute sweet potatoes for a different Thanksgiving side dish.

  • Vegetable salad with curry-soy vinaigrette

    • JKDLady on July 13, 2015

      This was really good. Lots of compliments.

  • Roasted orange cakes

    • JKDLady on July 13, 2015

      This was pretty boring. It was cute, but there wasn't much flavor. We agreed that drizzling chocolate over it would help.

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  • ISBN 10 0375506047
  • ISBN 13 9780375506048
  • Published May 01 2001
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House USA Inc

Publishers Text

The latest volume from Gourmet magazine combines the best elements of the publication: cooking, fine dining, entertaining, shopping, world travel, culture, and history.

Three hundred of the best recipes that have appeared in the magazine’s food columns throughout 2000 — as well as twenty menus ranging from casual to grand, from homey to chic -—show you how to entertain in style and still have time to enjoy your guests.

A special section on “Comfort Food” features a collection of twenty-four brand-new recipes, including a to-die for apple pie, a great old-fashioned glazed ham, and a heavenly chocolate pudding.

This year’s Cuisines of the World section transports the reader to Sicily with three menus: a summer dinner in Palermo, a carnival dinner, and a Sicilian sweet table.

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