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May 2008

Cooking Class Get a peek into three of the cooking schools featured in our May issue with these exclusive videos. First up, Jean-Georges Vongerichten (pictured) will show you the secret behind the creative flavor pairings in his signature Squab à l'Orange. Then watch innovative pastry chef Will Goldfarb demonstrate how to use maltodextrin to craft a flavorful "nutella" powder. Finally, learn British baker Richard Bertinet's unusual method for making sweet dough.

EXPLORE RELATED RECIPES
Squab à l'Orange with Crystallized Tamarind | "Nutella" | "Nutella" Soil | Sweet Dough | Stollen | Orange and Mint Loaves | Bacon "Pastry Slices"
May 2008

Exclusive Recipes

See all our May web-exclusive recipes, including the delicious Shrimp Po' Boys with Old Bay Mayonnaise, pictured.
April 2008

Betting the Farm

One family demonstrates why you should care about the Farm Bill.
March 2008

Chasing Perfection

Read Francis Lam's essay on the search for the perfect omelet and then watch a demo of our preferred classic omelet technique.

More from the archives

My Father the Formulator

My dad was fresh out of grad school with a degree in biochemistry when he found himself up to his elbows in white powder.

Crème de la Crop

Can a meat-loving culture be convinced that vegetables are worth its time? Two innovative chefs in the south of France are betting on it.

Orchard of Dreams

With 250 varieties, Andy Mariani's Orchard of stone fruit is part lost world, part future world, and altogether different.

Cruise Ship Confidential

Cooking up a storm with a celebrity chef in a floating condominium leads to tasty osso buco and perfect risotto—eventually.

He'll Take El Alto

With its casual Mangu joints and brunch-serving newcomers, this Manhattan hood has everything a homesick Dominican could want.

Mexican Outback

In coastal Veracruz, the road less traveled leads to coffee plantations, raging rivers, and six-foot tamales.

FOUR FROM ROBERT P. TRISTRAM COFFIN

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Diary of a Foodie

From South India to North Carolina, take a global culinary tour with season two of our award-winning public television show, Gourmet's Diary of a Foodie.
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"Some of us are cat people. Others are dog people. Lesser known are ham people, a cult whose mere existence makes potbellied pig people twitch and stammer."