With so much elaborate cooking for the holidays it can be a relief to have simple recipes on your roster. And I personally like to avoid any breakfast recipes that require a food processor or a stand mixer. Who wants to deal with all that whizzing and whirring and clutter first thing in the morning? About as non-fussy as a baked good can get, these Blueberry Maple Oatmeal Muffins from the "Cooking with Blueberries" feature of the July 1995 issue of Gourmet make for a hearty, subtly sweet breakfast for Christmas Eve morning, Christmas Day morning, Day After Christmas morning, or basically any morning all winter long.Read More
Spirits for spirits. That's what I had in mind as I thought about a cocktail for Halloween. If you Google "Halloween cocktails," the results are indeed scary, but not exactly for the reasons that you would hope. Candy corn. Whipped cream vodka. Puckers schnapps. Those drinks don't look eerie (or edible), and consuming them almost guarantees that your evening will end like Lawn Witch's.
After raiding my bar cart and doing research on weird-colored liquors, "Ships in the Night" came to be. It's unsettling in name and appearance, and the taste is excellent and entirely unexpected given the color.
Why call it "Ships in the Night?" The deep purple reminded me of ocean water in the evening, and the white foam from the egg white gives the allusion of stormy seas. What I like about the taste is that you don't see it coming -- pisco and violets are an usual pairing. Together with the lemon juice and egg white, you have a drink that gently carries you through the night.Read More
How do you know you’ve made a city your own? When you can quickly rattle off a list of go-to spots that you’ve become a regular at. There are a few essentials that I seek out in every city I go to, ranging from places to eat and drink to places to bike and dance. I recently hit my two year anniversary as a Chicago dweller, and it was made bittersweet by the fact that I was actually moving out of the city. While excited for new adventures, I was sad to say goodbye to my favorite haunts, many of which I discovered within my first few months in Chicago.
Here are my Chicago essentials, spots that I can’t wait to visit again when I’m back.Read More
Are these drumsticks from the July 1980 Gourmet better than fried chicken? I'm tempted to say yes. The sour cream marinade makes for remarkably juicy, pull-off-the-bone meat, while the toasted saltine cracker coating is uniquely airy and crisp.Read More
A few weeks ago, I saw this beautiful bottle of pêche liqueur in a wine shop and despite not knowing what I would use it for, I decided that I needed it for some amazing creation. As I carried it home, I thought about using it to flambé fresh peaches for homemade crepes. When I got home and looked for a place to set the liqueur on my (very crowded) bar table, I glanced at a bottle of tequila and wondered if tequila and peaches would go well together. A couple nights later, I can definitively say that they do!Read More
As a relatively inexperienced baker, I tend to gravitate towards uncomplicated recipes like clafoutis and bread puddings: just mix up the ingredients, pour it all into a baking dish and turn on the oven. So I was pleased to find this recipe for Deep-Dish Blueberry Pie in the August 1980 issue of Gourmet, namely because it didn't call for parchment paper and pie weights. I was doubly pleased when the recipe resulted in some of the best blueberry pie I've ever had.Read More