The Best of Gourmet 2007: Sixty-five Years, Sixty-five Favorite Recipes by Gourmet Magazine Editors

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Notes about Recipes in this book

  • Chicken cacciatore

    • Gio on January 14, 2016

      Pg. 19. This is a favorite dish of ours and I was excited to try another version. It was what I call a serviceable recipe. Needs aggressive seasoning and some heat, I think. Either crushed red pepper flakes, or a chopped fresh hot chili. Using 4 whole chicken legs separated into thighs and drums worked very well. Served with egg noodles for a change.

  • Egg noodles with cabbage and onions

    • Gio on February 28, 2016

      Pg. 45. We've cooked this same combination many times in the past but here it is in it's purest form. I adjusted a few elements such as using ghee instead of butter, and using 1/2 t black pepper, The outcome was utterly delicious and was the perfect accompaniment to the suggested roast chicken. A Great Side Dish.

  • Pasta "rags" with a thousand herbs (Stracci di pasta alle mille erbe)

    • Yildiz100 on May 10, 2015

      This was good, but I think it could use some scallions or a touch of garlic to punch up the flavors. I might omit some of the wintery herbs (sage, rosemary) next time.

  • Mustard cheddar crackers

    • Yildiz100 on August 09, 2015

      These are fantastic and not at all difficult. We served these to guests and they where a huge hit.

  • Pork cornets with sour-cherry sauce

    • ashallen on November 05, 2019

      Very nice recipe - sauce works very nicely with the pork. Relatively easy and low-mess to pull together. I used sweetened dried sour cherries and the sauce was a bit too sweet for my taste - next time I'll add sugar to taste. Recipe yields lots of sauce - I had leftovers after the pork was eaten. Making a half-recipe worked fine.

  • Southwestern corn and potato soup

    • Bloominanglophile on January 05, 2015

      Made this soup to use up a bag of tortilla chips that was more crumbs than chips! This is a nice recipe--quick and delicious. I used a bag of small red-skinned potatoes instead of the Yukon Golds called for, but they worked just fine.

  • Gingered carrot soup

    • juliejean1 on October 10, 2012

      Great seasonings. It's quite thick, so you will likely need extra seasonings.

  • Fish fillets with olives and oregano

    • Gio on March 23, 2016

      Pg. 220. Quick and easy, not that it's a criterion, but it is a lovely recipe for a week-night meal. We used Greek oregano, olive oil, and olives. Something about the listed ingredients melding together greatly enhance freshly caught Hake. Certainly a recipe worthy to keep in rotation using any white fin fish.

  • Grilled pork chops with pineapple salsa

    • Gio on February 26, 2016

      Pg. 233. Simple but super flavors in the rub for pork chops. We pan-grilled them indoors, and reduced the cook time to 6 minutes. I like chops cooked through but slightly pink inside. We loved the pineapple salsa. Again just a few ingredients but producing a sweet and tangy condiment for the chops.

  • Tuscan tuna-and-bean sandwiches

    • Yildiz100 on October 11, 2017

      This is one of my all time favorite recipes and hands down my favorite way to eat canned tuna. Rather than mixing the onion into the tuna salad, I add it to individual sandwiches. This is because we usually have leftover of the tuna mixture and I find the onion tastes off the next day, but the salad keeps well without it.

  • Salted chocolate caramels

    • Bloominanglophile on January 05, 2015

      Every Christmas I try to make at least one new recipe to include in the goodie bags for friends. This year was my first attempt at making caramels. This might have been easier if I was at sea-level, but as I am at 6500 ft. my caramel never reached the 255 degrees it called for in the recipe. Good thing, because apparently many people thought this was too high a temperature (read comments of the recipe on Epicurious). I also made the silly mistake of walking away from the boiling candy (I KNOW better than to do that!!!) and not stirring it constantly, so it did burn on the bottom. I carried on anyway, poured it out, salted it, and left it in the pan in a ziplock while on vacation. I just tried it, and it didn't taste burned, but I think I prefer salted caramel without chocolate in it. Could have also been the chocolate I used--I wanted to use Lindt, but only found Ghiradelli 60% at the store. Texture was great though, firm but with a nice chewy give to the tooth.

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  • ISBN 10 1400066387
  • ISBN 13 9781400066384
  • Published May 01 2007
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House

Publishers Text

Take a mouthwatering look and treat yourself to The Best of Gourmet, a spectacular collection of the year's best menus and recipes, all gathered for you in one beautiful cookbook! Plus, thrill your guests with our anniversary celebration section "Sixty-Five Years, Sixty-Five Favorite Recipes" featuring the best-of-the best recipes - one chosen from each scrumptious year of our magazine. With 350 delicious recipes, 28 spectacular menus and 120 full-color photographs.

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