The Best of Gourmet 1993 by Gourmet Magazine Editors

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  • Pinto beans and vegetable chili

    • Laura on December 21, 2014

      I've made this quite a number of times over the years. It's tasty and quite spicy, which we like. It seems like a weird set of ingredients, but somehow it works. Reviewers on epicurious have complained that it is too watery. I always add 2 cans of pinto beans and halve the amount of water to 3 cups. It comes out perfectly, not soupy at all. P.S. I have no idea where that picture came from, but obviously it is not a picture of this chili!

  • Winter fruit compote with ginger

    • Laura on February 01, 2015

      I made this for the first time for a holiday dessert party in 1992 and I've made it many times since. It's incredible! Everyone likes the nice change from so many heavy desserts. It makes a beautiful presentation on a holiday buffet. I've sometimes had trouble finding preserved ginger in syrup so I've used crystallized ginger, ground it and soaked it in water and it's worked great. I wish there were a way to remove photos that are not a photo of the indicated recipe -- obviously the photo accompanying this is not this fruit compote!)

  • Carrot and fennel salad with radicchio (Insalata di carote, finocchio, e radicchio)

    • wester on February 16, 2017

      Nice salad with sunny colors. I used endives instead of radicchio as that was what I had, and mixed it with the rest of the salad.

  • Cauliflower soup with toasted cumin and lime

    • wester on February 19, 2017

      Nice but not very exciting. Tasted a bit thin.

  • Steamed scrod fillets Chinese style

    • Gio on November 26, 2014

      Page 115. Fine recipe producing a savory, mildly spicy succulent piece of fish, haddock in our case. Served with steamed jasmine rice and portions of fish in hot broth. Absolutely delicious finished dish.

    • mamacrumbcake on November 13, 2020

      This was good, not great. I think it needed more soy to balance the other flavors. The ginger and the scallions had a sharp raw flavor that I did not care for. But, it was very easy and made an acceptable weeknight dinner.

  • Sugar snap peas with lemon butter

    • Gio on May 05, 2016

      Pg. 187. Three ingredients + two short paragraphs = enormous satisfaction. Great side dish, this. Simple and quick. I used ghee instead of butter, my only substitute. The lemon zest and butter enhance the sweetness of fresh snap peas. I've been cooking from this book since '93 and it always provides just what I want.

    • boberonicus on September 09, 2021

      Page 187. Still crisp after blanching. Taste of lemon zest was lost in the butter, added a squeeze of juice.

  • Carrots with peanuts and coriander

    • lorloff on August 30, 2019

      Made this in Greece when we had extra carrots from carrot cake. Substituted wild mint for cilantro. Added garlic when cooking the carrots and added raisins. It was a fantastic hit at our dinner party. Will make again.

  • Baked banana pudding (Banana clafouti)

    • JKDLady on July 06, 2015

      Excellent and so easy. If you have bananas, this is a simple recipe at the last minute.

  • Grilled beer-marinated chuck steak and onions

    • JKDLady on July 02, 2015

      This was very, very good. It created a "restaurant" tasting steak. The entire family said that we should definitely make it again. I did not have time to marinate it overnight; only 4 hours. I will plan ahead next time. No changes to the recipe.

  • Sausage and fennel lasagne

    • mamacrumbcake on October 13, 2017

      This is a delicious lasagna, but a lot of work as it requires a bechamel, sausage and mushroom filling, and tomato sauce--not to mention the grating of a LOT of cheese. We love it, especially because it is not drowning in tomato sauce. Next time, I think I will put the tomato sauce through a food mill to get a silkier texture.

  • Grilled beef blade steaks and bell peppers with spicy orange marinade

    • Bethcote on April 08, 2015

      Made this last night as kabobs. Doubled the red pepper flakes (Aleppo pepper) and the vinegar. Marinated onions, and red peppers as well. Used Red boat to make it paleo. Only marinated 20 mins. Turned out great!

  • Brandied pumpkin pie

    • austinsmom on September 24, 2015

      I've made this pie for years. My husband's favorite. The spices and cognac really perk up traditional pumpkin pie

  • Date and oatmeal yogurt muffins

    • ashallen on September 10, 2019

      Good, moist, and relatively healthy muffins (dates, oats, nuts). Recipe doubled fine and produced enough batter for a standard 12-muffin tin plus a few mini-muffins.

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  • ISBN 10 0679423648
  • ISBN 13 9780679423645
  • Published Mar 31 1993
  • Format Hardcover
  • Page Count 140
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

America's premier food, travel, and entertainment magazine presents its eighth annual volume of recipes and menus--the most delectable dishes of the year, plus a section on Italian cuisine. Includes a never-before-published cook's tour of Italy and 24 all-new, make-ahead, mix-and-match party recipes--perfect for the freezer. 80 full-color photographs.

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