Gourmet Every Day: Over 200 Quick and Easy Recipes for Dinner by Gourmet Magazine Editors

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Notes about Recipes in this book

  • Sautéed sea scallops with mustard sauce

    • Gio on September 23, 2015

      Pg. 60. Great recipe! We used wild dayboat sea scallops from our CSF. They were luscious with the unctuous sauce. Chopped parsley was included with the chopped scallions as garnish. Would do that again, as well adding a few lemon wedges to serve. A memorable recipe.

  • Pork chops with coriander-cumin spice rub

    • Gio on April 15, 2016

      Pg. 65. Delicious, tender, juicy chops were the result of this quick and easy recipe. We used 2 thick bone-in pork shoulder chops and followed the recipe exactly. Cooking the chops in a cast iron skillet gave a pleasant smoky and mildly spicy flavor to the meat. They looked very like the photo on the opposite page. Great for a weeknight meal.

  • Roasted chicken legs with vegetables and arugula

    • Gio on August 27, 2015

      Crazy simple, insanely delicious! In rotation. Pg. 15

  • Soy-sesame vinaigrette

    • kari500 on September 08, 2019

      I've tried a lot of Asian salad dressings, but always come back to this one. It's easy, homey, and tastes good. I usually up the ratio of sesame oil and lower the olive oil.

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  • ISBN 10 0517223813
  • ISBN 13 9780517223819
  • Published Feb 01 2005
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Gramercy Books
  • Imprint Gramercy Books

Publishers Text

Quick, easy, delicious. These are the words you want to hear when you're busy and trying to plan a meal. And these are exactly the kinds of recipes found in Gourmet Every Day, which is filled with more than two hundred recipes - one hundred of them never before published - all of which can be made in forty-five minutes or less and many in twenty minutes. From fewer ingredients to low-fat fare (there are over fifty leaner/lighter dishes in this collection) to one-dish dinners, the emphasis here is on bringing the gourmet into your everyday lifestyle with ease while cooking dinner for small groups of two, four or six.


This book opens with twenty one-dish dinners. Ten chapters follow that offer more entree and side-dish ideas, including chapters on Quick Soups, Quick Pastas and Pizzas and Quick Grains. Each chapter also features a Kitchen Notebook section, a behind-the-scenes, closer look at various subjects with Gourmet's cooks. For example, the Quick Stovetop chapter has a Kitchen Notebook on seasoning cast-iron and nonstick skillets. There is also a Gerald Asher piece on reasonably priced wines that would be ideal for weekday dining.


This user-friendly collection will appeal to both the beginner cook and the skilled chef and it makes fine dining extremely accessible.



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