Recipe by Ruth Cousineau; Photograph by Jeffrey Schad with food and prop styling by Paul Grimes, Gourmet
This pretty-in-pink punch is a festive and delicious way to kick-off your awards show party. If you prefer a punch that's less sweet, use fresh squeezed pomegranate juice instead of bottled (see Cooks' Notes).
makes 8 servings
active time: 10 min
total time: 1 1/2 hr
* 1 1/4 cups water
* 1/4 cup sugar
* 2 (4-inch long) strips lemon zest
* 1 cup chilled bottled pomegranate juice
* 3 tablespoons fresh lemon juice
* 1 750 ml bottle chilled pink sparkling wine or champagne
* lemon twists
See more: Party-Perfect Aristocrat Sparkling Punch Recipe from 1942
* Bring water, sugar, and lemon zest to a boil in a 1-quart saucepan, stirring to dissolve sugar, then boil 5 minutes. Transfer to a bowl and add pomegranate and lemon juice, then chill until very cold, at least 1 hour.
* Just before
Blog Posts by Gourmet
Recipe by Ruth Cousineau; Photograph by Jeffrey Schad with food and prop styling by Paul Grimes, GourmetRead More »from Champagne Punch Recipe to Toast the Oscars
- Gourmet | Shine Food – Fri, Feb 8, 2013 12:49 PM EST
These dumplings are delicious whether you put the classic pleats in them or not.Read More »from Pork Dumpling Recipe to Ring in the Chinese New Year
Gourmet/Yanes,Romulo Ayield: Makes 4 main-course servings (makes 32)
active time: 1 1/4 hr
total time: 1 1/4 hr
1 3/4 cups all-purpose flour plus additional for dusting
1 (2-inch) piece peeled fresh ginger
1/2 cup light soy sauce
1 bunch scallions, thinly sliced
3/4 lb ground pork (from shoulder; not lean)
a 3 1/4-inch round cookie cutter
See more: 15 Perfect Pasta Dishes
* Stir together flour and 1/2 cup lukewarm water in a bowl until a dough forms. Knead on a lightly floured surface until just smooth, 1 to 2 minutes, then wrap tightly in plastic wrap and let stand at room temperature at least 10 minutes.**
* While dough stands, halve ginger, then finely chop 1 half and cut remaining half into very thin matchsticks (less than 1/8 inch thick).
* Combine 5 tablespoons soy sauce with ginger matchsticks in a small bowl.
* Reserve 2 tablespoons scallions for garnish,
- Gourmet | Shine Food – Wed, Jan 30, 2013 4:55 PM EST
by GourmetRead More »from 5-Ingredient, Finger-Lickin' Peach-Lacquered Chicken Wings with Potato Salad Recipe
Gourmet/Romulo YanesPEACH-LACQUERED CHICKEN WINGS
Caution: May require finger licking. Gooey chicken wings are sure to please a crowd, not to mention your wallet. The sweet and spicy glaze requires only five ingredients, including peach preserves (though apricot preserves work well, too).
recipe by Melissa Roberts
SERVES 4 TO 6
ACTIVE TIME: 15 MIN
START TO FINISH: 35 MIN
3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
4 lb chicken wings, tips removed if desired
See more: The Tastiest Super Bowl Menu
* Preheat broiler.
* With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
* Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
* Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
* Pat wings dry and put in sheet
- Gourmet | Shine Food – Wed, Jan 30, 2013 4:34 PM EST
recipe by Gina Marie Miraglia Eriquez, GourmetRead More »from Queso Fundido Recipe: The Ultimate Dip for the Super Bowl and Beyond
Chris Gentile with food styling by Kay ChunQUESO FUNDIDO
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the seeds in. If your friends are more, ahem, delicate, then stick with one chile and remove the seeds and ribs.
MAKES: 12 SERVINGS (APPETIZER)
ACTIVE TIME: 35 MIN
TOTAL TIME: 45 MIN
See more: 19 Sweet and Savory Ways to Eat Ice Cream
2 links dried Spanish chorizo, (3 1/2 ounces) skin removed and finely chopped (3/4 cup)
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 red bell pepper, finely chopped
1 fresh jalapeño or Serrano chile, seeded, if desired, and finely chopped
1 teaspoon sweet paprika
1 (14- to 15-ounce) can refried pinto beans
3/4 cup water
8 ounce Manchego or Monterey Jack cheese, coarsely
by Kemp Minifie, Gourmet
Whether on top of spaghetti, floating in soup, stuffed in a hero, or slid between slider buns, there's plenty of meatball love here to span all ages and finicky palates. And there's nothing wrong--in fact, there's everything right--with meatballs in a starring role on their own, baked as a main dish or skewered and served with cocktails.
More from Gourmet:
Read More »from Best Meatballs and How to Eat Them
by Kelly Senyei, GourmetRead More »from Winter Salads to Try Now
Now that one of the biggest food days of the year is behind us, I'm turning to a bevy of winter salads to lighten my caloric load before the next holiday feast. From tangy citrus to crisp endive, our recipes are guaranteed to provide a light and refreshing twist to your next meal.
Roland BelloENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE
recipe by Paul Grimes
A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.
ACTIVE TIME: 20 MIN
START TO FINISH: 20 MIN
* 2 navel oranges
* 2 teaspoons red-wine vinegar
* 3 tablespoons extra-virgin olive oil
* 2 teaspoons Dijon mustard
* 1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)
* 4 Belgian endives, leaves separated and halved crosswise
* Grate 1 tsp zest from 1 orange and reserve.
* Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl.
by Kemp Minifie, GourmetRead More »from Red Walnuts, Just in Time for Holiday Bakers
Kemp MinifieIf ever there was a perfect nut for the December holidays, it's the red walnut. The skin covering the creamy white nutmeat is almost uncanny in its deep, beaujolais-red color. You might be tempted to think someone got frisky with a bottle of red dye, or suspect that there's some wacky genetic modification going on, but in fact, it's the result of grafting Persian red walnut trees onto the more common English walnut trees, because English walnuts are larger, creamier nuts.
See more: A Drink for Every Holiday Dysfunction
Interestingly, what we call the English walnut is actually native to Persia. The English became linked with the walnut, not because they grew them commercially--they didn't--but because English sea merchants traded them all around the world. These days, California produces about three-quarters of the world's walnuts.
See more: The Best Ways to Eat Meatballs
You'd never know a red walnut by its shell. It's the same shade of beige as an English
- Gourmet | Holiday Entertaining – Tue, Nov 20, 2012 5:26 PM EST
Nine myth-busting tips you need to cook your bird with confidence.Read More »from Your Guide to the Ultimate Thanksgiving Turkey: 9 Truths About Turkey Roasting + Recipe
by Kemp Minifie, Gourmet
Let's dispense with the regular turkey gobbledygook that permeates the media at this time of year and get down to basics: You've got a big, raw bird sitting in your fridge, a bunch of guests coming with holiday-high expectations in tow, and you need help. Sure, you may have heard all kinds of rules, lore, and even a few horror stories, but here's what you really need to know to successfully roast a turkey on Thanksgiving.
1. Don't Wash the Turkey
This directive alone will probably shock you. And it holds true for chicken, too. Would you believe it comes directly from the super-cautious folks at the Food Safety and Inspection Service (FSIS), a division of the U. S. Department of Agriculture (USDA)? They've been advocating sparing your birds a bath for several years.
Here's why: The moment you run water on your poultry, you start spewing a mist of unwanted pathogens all over
by Kelly Senyei, GourmetRead More »from 8 Thanksgiving Leftovers Recipes
Just because Thanksgiving is still several days away, doesn't mean we can't start preparing for one of my personal favorite parts of the year's biggest feast: the leftovers. Find inspiration for adding creative twists to what's left from the big bird, mashed potatoes, cranberries, and more with eight of our top recipes starring Thanksgiving leftovers.
by Romulo YanesTURKEY HASH
recipe by Melissa Roberts
Thanksgiving turkey makes its way into a breakfast favorite. And we add crisp, fruity Cubanelle peppers, instead of everyday bell peppers, to make this dish really special.
ACTIVE TIME: 25
MIN START TO FINISH: 1 HR
* 1 1/2 lb medium Yukon Gold potatoes
* 7 tablespoons unsalted butter, divided
* 1 medium onion, finely chopped
* 2 Cubanelle peppers (Italian green frying peppers),
* 1 cup shredded cooked turkey (preferably dark meat)
* 4 large eggs
* Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes.
- Gourmet | Shine Food – Fri, Nov 16, 2012 5:29 PM EST
No Thanksgiving would be complete without some family drama, so we consulted top cocktail experts for 10 liquid prescriptions for whatever ails your clan--recipes includedRead More »from A Drink for Every Dysfunction: 10 Recipes for Surviving Family Thanksgiving
by Kerry Acker, Gourmet
Thanksgiving is a time to be grateful, to savor the kindness of kin around the hearth, and…wait a minute, who are we kidding? Much as we love the holiday--and, yes, we love you, too, Mom--there are times when Thanksgiving and its attendant family rituals can be, well, an exquisite brand of torture. But we've got your back, dear readers. To help you cope with the horrors of the holiday, we've assembled a panel of professional mix-masters to prescribe the perfect cocktail cure for all sorts of Turkey Day meltdown moments. Cheers!
* Suppose…: You're minding your own business, scarfing down the cheese plate before the big meal, when your sister and her husband launch into a Who's Afraid of Virginia Woolf?-style blowout.
* Cocktail cure: "Knock out some Bonded Bourbon Manhattans immediately with