Blog Posts by GQ Magazine

By Siobhan Rosen, GQ


Photo by CN Digital Studio

The sitcom stereotype goes like this: Guy is always horny, guy tries to have sex with girl, girl shoots him down. But as Siobhan Rosen tells it, the script's been flipped. And now there's an awful lot of young, perfectly sex-capable dudes who won't get off their asses to, well, get some.

Hey, guys, recognize these excuses for not having sex? Stomachache. Headache. Stressed. Gassy. Tired. Leg cramps. The old Maybe we should just talk some more? I do, because I've been hearing them from men-a.k.a., the supposedly sex-obsessed sex-far too much. These days, more often than you'd think, guys are begging off the one thing we women are expecting you to beg for.

Read More: The GQ Guide to Online Dating

It's not like I'm trying to hump the pope's leg here. These are men who have previously made it clear that they enjoy having sex with me: boyfriends, guys I've been dating for a while, men with whom I regularly bump nethers. Yet they seem to turn me down way more than I

By Andrew Craig, GQ

You spent the last week planning out your Thanksgiving feast (or at least, watching football and sending e-mail reminders to yourself about it), and now you're going to serve it with whatever boring bottle of red is in your kitchen? Don't be that guy. Our advice: Ditch the wine altogether, and pair your spread with a curated six-pack. We called up some of our favorite brewers-Dave Yarrington from Smuttynose, Sam Calagione from Dogfish Head, Brett Joyce from Rogue, Bill Sysak from Stone, Garrett Oliver from Brooklyn Brewery, and Jon Mervine from Roc-to get their takes on the best beer to serve at Thanksgiving. Feel free to include them on your list of thanks when you're going around the table.

Read more from GQ:

The GQ Beer Guide

What to Get Him This Holiday: GQ Editors' Picks

10 Best New Restaurants in America

Best Sandwich of the Year

Photo by Rolumo Yanes

By Stan Parish, GQ

You swore to eat more greens after the holidays, and here's how to keep that promise: by ditching your boring lettuce, upgrading the fixings, and topping it off with a homemade dressing so good you could drink it straight.

Related: How to Make Meatballs Magnifico

Step 1: The Base

There's a lot going on in this magnum opus of a salad from Five Leaves in Brooklyn. It's a riff on the Caesar that's gone global and put on weight in all the right places. And it's one of those rare restaurant dishes that blow you away and taste exactly the same the first time you make them at home. A big part of this is the raw Tuscan kale. Unlike the wan, watery lettuce that's currently wasting space in the produce aisle, kale is in its prime in cooler weather. Its rich mineral taste and leafy texture won't go AWOL under a serious dressing and a mess of extras. As if that's not enough, kale can lower-we're not kidding here-your risk of cancer. Grab a full bunch; strip out the tough,

Photo by Romulo Yanes
By Luke Zaleski, GQ

2011 was all about dressed-up comfort food-hot dogs topped with kimchi, prosciutto-laced pea soup. The easiest way to bring that kind of cooking into your kitchen? The Michelin-worthy grilled cheese

See also: GQ's 2011 Holiday Gift Guide

You shoved it into your face as a little kid and used it to soak up cheap beer in college, but now it's time to elevate your grilled cheese sandwich to grown-man territory. "Think of it as a blank canvas," says Thomas Keller, who serves a buttery Gruyère-and-brioche version at Bouchon Bakery in New York City. In other words, experiment. Once you upgrade from Kraft Singles and Wonder Bread, you'll realize there's nothing Keller can do to a grilled cheese that you can't. Just remember a few tricks: Use a low, even source of heat-too hot and the bread will burn before your Gruyère gets a chance to melt-and let the finished product rest for a minute, like you would a fresh-off-the-grill porterhouse. It's not 3 a.m. after a frat

Photo by Gourmet

By Max Silvestri, GQ

If you've thrown a few drunken potlucks or impressed a date with a recipe you read in the New York Times Magazine, you may find yourself emboldened with unwarranted hosting confidence. Heck, you skim Bon Appetit in the airport and sometimes watch Good Eats: your parents ain't got nothing on you. Sure, they spent their entire lives putting great home-cooked food on the table for their family and friends, but they have never even read a blog! That arrogance may be how you end up inviting your parents to come spend Thanksgiving with YOU. A big mistake. You are in over your head, but I've compiled a simple guide to make your parents think you've got it figured out, even though your roommate breeds snakes and the novel you're working on is just a Word doc with 45 page breaks, chapter numbers, and no sentences. (If you start it after the first of the year and write 800 words a day, you'll be done by Labor Day. Why rush into it now?)

I've tried to make this easy.

By Stan Parish, GQ

You avoided candied-yams duty, but now you're responsible for the Thanksgiving dinner's grand finale. Relax-this dessert is all about playing it safe while looking like you went all out. You say "crisp" and they think "apple." Then you drop the plot twist: It's pear crisp (because pears are at their peak right now) with a hit of ginger (for zing, though the fact that it's a digestive aid doesn't hurt).

See also: The 2011 GQ Men of the Year

The "techniques" involved-slicing fruit; mixing butter, pecans, and brown sugar with your bare hands-are all skills a hyperactive 9-year-old could handle. I know, because I was 9 when my mom taught me how to make this dish. Look for Bartlett or Anjou pears, which have the sweetness to stand up to ginger and do well in the oven. The hardest step: remembering to pick up ice cream.

Pear-Ginger Crisp

Serves eight


3/4 cup pecans, coarsely chopped

1 1/2 cups unbleached all-purpose flour

3/4 cup brown sugar

1/2 tsp. nutmeg

5

By Lauren Bans, GQ

He was dubbed "The Hipster Cop" a little over a week ago, a few days after pictures trickled online of a plainclothes detective-dressed more like an actor from Dead Poet's Society than NYPD Blue-patrolling the Occupy Wall Street protest. Then the Hipster Cop Twitter jokes started: "He only uses pepper spray ironically." "Sure I have a nightstick...I bought it on svpply.com." And in October, The New York Times ran the first interview with Rick Lee, a 45-year-old community affairs detective with an addiction to Ralph Lauren, a.k.a. The Hipster Cop. Or rather, a.k.a. The Country Gentleman. (You'll understand after you read this interview.)

See also: The 2011 GQ Men of the Year

GQ: Tell me about what you're wearing today.

Rick Lee: This is pretty average for me. For work anyway. The jacket and cardigan are Ralph Lauren. The tie is Burberry. The shirt is Ralph Lauren, too. These are J.Crew pants. And Ralph Lauren shoes. Lot of Ralph Lauren. My best friend works for

Photo by Ditte Isager




By Katherin Wheelock, GQ

Ina Garten has thrown more dinner parties than Martha, written six cookbooks, and spent forty years making meals for one man: her husband, Jeffrey. She knows a few things about crowd-pleasing food. She knows, for instance, that even if you like your eggs organic and your stock homemade, you might not pass up a bowl of Kraft mac and cheese at 2 a.m. on a boozy night. She also knows you'd be similarly powerless to resist an adultified version of that meal-a creamy, crunchy, oven-baked dish you can proudly serve to a tableful of grown-ups.

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The rules, like Ina, are gentle but firm. Use pasta the cheese sauce can cling to, like corkscrew-shaped fusilli or cavatappi, or good old elbow macaroni. The cheese is pretty much your prerogative; Ina likes a combination of Gruyére and aged Cheddar. Blanket the pasta with real breadcrumbs and a layer of thin tomato slices. If you think the tomato part is sacrilege, ask