Blog Posts by Gourmet

by Kemp Minifie, GourmetPhoto: Romulo Yanes/Gourmet

I'm blessed with two daughters, but if I'd had sons, the rules wouldn't have changed. When my girls were in their teens, my kitchen rules were considered unasked-for advice, which meant the list was more irritating than helpful. Now that they're in college and cooking in order to save money on food, they're receptive to any kitchen guidance.

See also: 10 Unexpected Food Fees

BAREFOOT IS BONKERS: Sandals and flip flops are out, too. It is essential to wear shoes when cooking. You want to protect those precious toes from dropped knives and wayward dribbles of hot fat. I don't care which ones you choose, as long as your feet are covered. If you want to be chef-y cool, go for clogs or crocs.

HONE YOUR MULTITASKING TALENTS: The kitchen is the one place you can multitask successfully. Begin by tuning in to National Public Radio while you chop and sauté. You can keep track of several items on the stove and learn about the latest world events, while simultaneously

by Kemp Minifie, GourmetPhoto: Romulo Yanes

If you think Cinco de Mayo is the perfect excuse to drink margaritas and stuff yourself silly with guacamole and tortilla chips (it is), you should also know that the fifth of May is not Mexico's Independence Day-that's September 16-but rather the day the Mexican army trampled the French in Puebla in 1862. It's celebrated with more gusto here than it is in Mexico, which is why 81 million pounds of avocados are expected to be consumed this week, mostly as guacamole. But there are lots of other ways to enjoy avocados. Check out these five deliciously wacky ones:

See also: 10 Outrageous Pies

GRILL IT!

Grilled Avocado with Chipotle Vinaigrette (Who knew you could grill an avocado?)

Halve and pit-don't peel-4 avocados and brush flesh with olive oil. Grill, flesh side down, over medium-hot coals (medium-high heat and cover if using gas) or a hot grill pan, until grill marks appear, 30 seconds to 2 minutes. Drizzle with vinaigrette: Whisk together 2 tablespoons lemon

Photo: William Minifie

by Kemp Minifie, Gourmet

We're heavy into ramp season here on the East Coast and if that elicits a "huh?" from you, here's the deal: Ramps are wild cousins of leeks, onions, and garlic-the allium family-but their curvaceous white bulbs, slender stalks, and tender, lily of the valley-shaped leaves belie a powerful pack of pungency. Some would describe them as fetid, but that doesn't stop ramps from being feted at feasts in southern Appalachia mountain communities every spring.

See also: Gourmet's Favorite April Recipes

Early settlers and Native Americans foraged for ramps as a fresh green spring tonic, but these days they're the craze among locavore chefs. A plant with this kind of following has plenty of lore. Here are five wacky facts (see below for a delicious roasted ramp recipe):

A New Scent in Newsprint
The late Jim Comstock, founder and editor of the Richwood News Leader in West Virginia, arranged for the unmistakable ramp scent to be added to the ink used to print his

Photos: CN Digital Studio (ketchup packet); Romulo Yanes (bagel, Champagne, and cake)by Kelly Senyei and Kendra Vizcaino, Gourmet

Rising food prices have restaurant diners suffering from sticker shock. But while you might expect your local steakhouse to charge top dollar for its prime dry-aged filet mignon, hidden charges at both high- and low-end establishments could be contributing to your supersize tab.

See also: Gourmet's Favorite April Recipes

Additional Condiments
OK, an extra ketchup packet may seem like a small request, but condiment enthusiasts, take note: Those foil envelopes freely given could be anything but freebies. As a cost-saving measure, many restaurant chains, including some McDonald's franchises, no longer leave condiments out for the taking and instead include just a packet or two with each order. They'll hand over more on request, but ask if they're free before you pocket those packets-as much as a dollar might be tacked onto your bill without your realizing it.

Babies
Cosmo, a pan-Asian mega-buffet restaurant franchise in the U.K., made

by Kemp Minifie, GourmetPhoto: CN Digital

All you with trophy kitchens can have them. In honor of Gourmet Live's Kitchen Issue, I'm speaking up for small kitchens. I find them a more efficient space within which to work, and when I'm productive, I'm happy.

See also: Gourmet's Favorite April Recipes

Everything's Within Reach: Standing in the middle of my galley kitchen, I'm within one step of the refrigerator, sink, dishwasher, countertops, and cupboards. That means less time walking, and more time actually cooking.

Seeing is Grabbing: When my equipment is in view, I can quickly find what I need. That's why I swear by my pot rack. It easily holds 10 heavy cast iron skillets, nine saucepans, and two colanders, with room to spare.

Curated Countertops: With every inch of counter space valued, the small appliances I use the most get prime placement. For me that means the blender, the food processor, a toaster, and a hot air popcorn popper win the prize spots.

Creative Improvisation: Baking sheets are huge

by Elizabeth Gunnison, Gourmet

There's more to high-end edibles than lobster and foie gras: See what exorbitant ingredients we unearthed, and learn what's behind the luxury pricing.

More from Gourmet:

15 Perfect Pasta Dishes

10 Outrageous Pies

Chocolate Desserts to Bake This Month

The Best Sandwiches Across the Globe

Photo: Romulo Yanesby Gourmet

Can't whisk mom to Paris? Brunch or supper, this egg-topped sandwich has the charm of a small French bistro in each bite.

See also: Gourmet's Favorite April Recipes

yield: Makes 4 servings | active time: 35 min | total time: 35 min

Ingredients

• 5 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg
• 3 1/2 ounces coarsely grated Gruyère cheese (1 1/3 cups)
• 8 slices firm white sandwich bread
• 4 teaspoons Dijon mustard
• 1/2 pound thinly sliced cooked ham (preferably Black Forest)
• 4 large eggs

Preparation

Make sauce:
Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted.

Photo: CN Digital Studio

by Kemp Minifie, Gourmet

You've seen the terms "heavy pot" or "heavy-bottom pan" often in our recipes. So often, in fact, that your eyes have probably skipped over them. When it comes to recipes, we choose our words carefully, and you can bet there are reasons why we repeatedly call for heavy pans.

See also: Gourmet's Favorite April Recipes

Cook Rather Than Scorch
Thin metal pans tend to heat unevenly and are difficult to regulate. Too often you'll find that your onions, for instance, have burned before they've had a chance to soften.

Fear Factor
How many times have you been roasting chicken pieces in a hot oven, or broiling meatballs, and heard a loud "BOING!" You open the oven door to find that your baking pan has twisted so badly that parts of it are no longer in contact with the oven rack, and hot pan juices are dripping onto the bottom of the oven. It's an accident waiting to happen. Thin pans warp. Heavy-gauge metal baking pans stay flat on the oven rack. If there's any give