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Get Your Goat ... Cheese Mashed Potatoes
While it's hard to improve on classic comfort foods like mashed potatoes, a little tweak can go a long way. Goat cheese, leeks, and chives take this standard side dish to a new level of scrumptiousness. This recipe may be more complex with a couple of extra steps, but trust me, it is worth it!
Gourmet's Cookie Covers: Love It or Hate It?
For the month of December, Gourmet magazine gifted its subscribers with a bunch of gorgeous covers. Photographed by Romulo Yanes, each one features a different type of cookie. The artistic images are now being sold as holiday greeting cards.
Happy Hour: PomIranian
Some nights I stay up too late catching up on email, work and my shows. One of my shows is Gourmet's Diary of a Foodie on PBS. The other night I caught an episode entitled "Raising the Bar" where they featured Bartender extraordinaire Scott Beattie.
Oh To Invent A Dessert!
254 years ago on today's date, an American physician named Benjamin Thompson, Count von Rumford (some name, huh?) was born. He invented a pressure cooker kitchen stove thing-a-ma-jig and more importantly is credited with creating Baked Alaska (how awesome would it be if you invented a dessert???). Baked Alaska is a dessert composed of a sponge cake topped with a layer of ice cream.
Reader Request: Savory Crepe Recipe
Recently I got an email from a reader, Ginger, asking me if I knew of any great recipes for a savory crepe. Now I love crepes and thought who doesn't love crepes? So I decided to share a scrumptiously savory crepe recipe with all of you.
Today's Special: Spaghetti with Creamy Sun-Dried Tomato Sauce
Today's Special is a delightful pasta dish that is both creamy and light at the same time. If you are making a run to the store be sure to pick up fresh bacon (you can also substitute pancetta) and a jar of sun-dried tomatoes in oil. Chopping is minimal: only garlic and onion making this simple and quick.
Happy Hour: Hot Buttered Rum
As much as I hate to admit it, winter has arrived. I can't leave the house without wearing at least two long sleeved layers, stuffing a scarf and a pair of gloves into my over sized handbag, and throwing a jacket over my arm. There are some perks to winter: steaming soups, cozy fires, and hot cocktails.Penne with Parmesan Cream and Prosciutto
I'm a sucker for food magazines. If I see a drool-worthy dish on the cover, then I know that magazine's going home with me. This month's Gourmet lured me in with their tempting holiday cookies, but held my attention long enough to discover their tasty everyday dish of Penne with Parmesan Cream and Prosciutto.
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Gourmet Magazine to Fold
This morning, Condé Nast announced its oldest food title, Gourmet magazine, is folding. There were telltale signs of trouble: the glossy, which will print its last issue in November, just underwent budget cuts. As early as the onset of 2009, rumors were already flying that Gourmet would not see the end of the year.
The End of Gourmet Magazine?
In the last six months, we've witnessed many brands — for some reason in particular, cookie labels — go kaput. We're barely into the new year, and at least one source predicts that media companies will be going next, and food publications won't be excepted.
New York financial media company 24/7 Wall St.
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