Blog Posts by Gourmet

by Kemp Minifie, Gourmet
Gourmet Live's latest issue, "The Big Cheese," reminds me of how sublime cheese is to eat, and how wondrous it can be when cooked with other foods, but also what a pain in the neck cheese poses when you try to measure it for a recipe. That's because cheeses vary so much. Some have edible rinds, some don't, some are firm and suitable for grating, while others are soft.

The best way to measure cheese is by weight, which is the way it's usually sold, but that isn't a big help to you if the chunk you've bought is heavier than what you need for the recipe, and you don't have a scale at home. Well written recipes take into account each type of cheese and give you another measure, usually a volume one, such as cups of grated or crumbled cheese, for instance, but that isn't nearly as exact as the weight. (By the way, you'll make your time in the kitchen so much easier--and your recipes will turn out better--if you invest in a scale that can switch from ounces to

by Kerry Acker, Gourmet
In honor of our Big Cheese issue, I asked each of my editorial colleagues to name a single cheese from overseas that they love above all others. Perhaps not surprisingly, many of the editors found this to be a near impossible task. "Seriously? Just one cheese?" It's like choosing a favorite child, right? Some are mellow and comforting from the get-go, while others are obnoxious at first but gradually grow on you. Some are assertive and hard-charging, while others are more nuanced and complicated, revealing themselves slowly… You get the picture: Choosing is hard! So let's just say these are our favorite cheeses right now.

Also not surprisingly, many of my curd-loving brethren couldn't help but mention how much they have been enjoying so many of the fabulous artisanal, hand-crafted cheeses--sheep's, goat's, and cow's milk alike--that are being produced here in the States. So watch this space for a future rundown of our favorite varieties from domestic

Learn to make the easiest, cheesiest pizza in your home kitchen with this guide by Institute of Culinary Education chef Scott McMillen
by Gourmet
From deep-dish to thin-crust, pizza is an all-season favorite and the ultimate blank canvas for culinary customization. Our simple tips will help you achieve restaurant-quality pizza from the comfort of your kitchen, using our basic pizza dough recipe and a secret ingredient for the best-ever sauce.

1. Wet Dough = Crispier Crust
The crispness of your pizza crust is a direct result of the moisture level of the dough. Thin-crust pizza lovers should begin with a very sticky, wet dough (like ours), which can be stretched thin for a crispier crust. If you prefer a chewier crust, incorporate more flour into your dough so that its less sticky. But keep in mind that additional flour should only be added a little at a time, as its much easier to fix a dough thats too wet rather than too dry, which requires adding more water (a

by Gourmet




















A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant--and produces an abundance of tasty browned edges. Serve the kugels as part of your Yom Kippur break the fast spread. They are also satisfying as a main brunch dish or an accompaniment to pot roast or baked chicken.

YIELD: Makes 6 to 8 main-course or 12 side-dish servings

See more: 19 Sweet and Savory Ways to Eat Ice Cream

INGREDIENTS
- 6 ounces medium egg noodles (1 3/4 cups)
- 1 stick (1/2 cup) unsalted butter
- 3 cups chopped onions (2 large)
- 1 1/4 cups sour cream
- 1 1/4 cups small-curd cottage cheese (10 ounces)
- 1 tablespoon poppy seeds
- 4 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper

SPECIAL EQUIPMENT
- a muffin tin with 12 (1/2-cup) muffin cups

See more: 8 Great Halloween Recipes

PREPARATION
- Put oven rack in middle position and preheat oven to 425°F.
- Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5

by Kemp Minifie, Gourmet
In Gourmet Live's The Style Issue, I profiled the artist and food stylist, Paul Grimes, who brings a painter's eye to the preparation of food for the camera. Since high school, Grimes has also spent a lot of time in restaurant kitchens and dining rooms--working and dining in both--so I was curious to get his take on current trends in that industry.

Open Kitchens: "I am not a fan of open kitchens, or the entertainment of the open kitchens. When I go to a restaurant, I am not interested in watching them make my food. I am more interested in the people I go with. I work in kitchens. I'm not going to pay money to watch a kitchen."

Music: "I do not like music in restaurants. This trend for loud music? People have the attention span of a tsetse fly!"

See more: 19 Sweet and Savory Ways to Eat Ice Cream

Front of the House: "I like the waiter station to be close to the door. I think it is awkward walking into a large space, and you don't know where to go. You should be

by Kemp Minifie, Gourmet
When it comes to food and cooking tips, I have to hand it to Twitter. It's a social platform tailor-made for getting these helpful hints in front of eager eyeballs. As a tweet, the tip stands alone, so it's easy to consume, without the distraction of a lot of text to clutter the message. And at 140 characters, the information has to be straight to the point and concise.

Labor Day may be history, and the fall school semester has begun, but a bounty of summer produce still fills local markets. Use our Top Ten Food Tip Tweets, below, to grab the gusto before it's gone!

- The freshest ears of corn feel plump, solid. Each should have a bright green husk, w/a tassel that's pale, shiny & moist.

- If you love your cooked corn in slabs cut from the cob, lay cob on its side, and cut off the sides, rotating ear.

See more: 19 Sweet and Savory Ways to Eat Ice Cream

- Make noodles from zucchini! Use a mandoline to slice into julienne; toss w/salt. Wait 20 minutes; the

by Kemp Minifie, Gourmet
Kemp MinifieEureka! I've found the magic elixir for impossibly tender cakes. It's real honest-to-goodness buttermilk, and the only place I've found it is in New England, made by the same family in Old Orchard, Maine, who make Kate's Butter.

I can just hear all you bakers out there yawning and saying, that's nothing new, we've known about buttermilk for years. The truth is, the commercial buttermilk you've been buying in the supermarket isn't buttermilk. It's cultured milk-usually skim milk-and often thickeners are added to give it extra body.

See more: 19 Sweet and Savory Ways to Eat Ice Cream
Real buttermilk is what's left after cream has been churned into butter. According to Dr. Robert Bradley, Emeritus Professor of Food Science at the University of Wisconsin, "When you churn cream, the flat globules in the cream collide and the membranes surrounding the globules get stripped off. Those membranes go into the buttermilk, and they contain phospholipids that provide the

Flavor meets fashion in these sweet and savory recipes that look just as great as they taste.

by Gourmet

Click here for even more stylish dishes (and recipes) almost too chic to eat.

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