- Seasonal Kitchen: Holiday Cookies
- Hearty One-Dish Main Courses
- Gourmet Entertains: Elegant Christmas Dinner
- Hanukkah Party
- Christmas Day Brunch
- Drinks: Gift Ideas; Wines for Holiday Parties
- Wine Advice on Pairings for Holiday Menus
- Colman Andrews on New England Chef Lydia Shire
- Roadfood: The Sterns Travel to Minnesota
- Sullivan Street Bakery’s Jim Lahey Demonstrates His Easy Panettone
- Holiday Gift Ideas
- The Gourmet Cookbook Club’s November Selection: Home Cooking with Charlie Trotter
- Travel: Francis Lam Revisits Hong Kong
- Harris Salat in Tohoku,Japan
- The Last Touch: Easy Holiday Cocktail Party Hors D’Oeuvres
- New at Gourmet.com
In “The Cookie Chronicles” (page 24), Gourmet’s editor in chief, Ruth Reichl, says “Gourmet has been baking cookies for 68 years and we have immersed ourselves in the magazine’s cookie history, choosing the very best recipe from each year.” Visit gourmet.com, where you’ll find all 68 winning cookie recipes.
Seasonal Kitchen: “Out of Sight” (page 162) presents Gourmet’s annual feast of holiday cookies: Moravian Crisps with Royal Icing; Orange Pistachio Crescents; Glittering Lemon Sandwich Cookies; Chocolate Hazelnut Cookies; Dulce de Leche Half-Moons; Almond Brown-Sugar Cookies; Coconut Oatmeal Lace Cookies; and Mini Churros.
Seasonal Kitchen: “Full House” (page 84) showcases four crowd-pleasing comfort dishes: Pastitsio (Pasta and Lamb Casserole); Beef Stew with Potatoes and Carrots; Cannellini with Pork and Rosemary; and Chipotle Chicken Tortilla Soup.
Gourmet Entertains: “Comfort and Joy” (page 132) features an elegant Christmas dinner, with warm winter rustic dishes including: Shrimp in Dill Butter; Spiced Chicken Broth with Chive Flans; Pork Roast with Winter Fruits and Port Sauce; Kale and Potato Purée; Roasted Carrots; Cauliflower with Rye Crumbs; Cucumber Salad; Twelve-Layer Mocha Cake; Red-Fruit Puddings.
Gourmet Entertains: “Lighten Up” (page 142) puts together a delicious Hanukkah party, complete with savory potato pancakes and special toppings: Porcini Mushroom Soup; Potato Latkes; Zucchini Latkes; Apple Chutney; Egg Salad with Lemon and Fennel; Mediterranean Eggplant Relish; Smoked Salmon with Horseradish Cream; Endive and Escarole Salad with Mustard-Orange Vinaigrette; Vanilla-Poached Pineapple; and Blackberry Walnut Cookies.
Gourmet Entertains: “Merry Morning” (page 172) offers a Christmas Day brunch with something for everyone: Pomegranate Mimosas; Café au Lait; Citrus Salad with Star Anise Syrup; Baked Egg Custard with Gruyère and Chives; Crisp Oven-Browned Potatoes; Turkey Sausage Patties; Maple and Black-Pepper Bacon; Honey Almond Granola; and Cranberry Vanilla Coffeecake.
Drinks includes “Bar Gifts: Proof of Your Love” (page 48), with easy-to-find gift ideas from James Rodewald, Gourmet’s Drinks editor, plus recommendations for the cocktailian on your list. “Wine Gifts: Perfect Pairings for a Partridge” (page 51) lists great-tasting options for the best reds, whites, and sparkling wines for holiday parties, and for the wine lover with everything. In “Wine Advice” (page 52), Gerald Asher recommends wines to pair with the “Comfort and Joy” Christmas dinner, plus kosher wines for the “Lighten Up” Hanukkah party.
Restaurants: “Bold Strokes from the Kitchen” (page 32): Gourmet contributing editor Colman Andrews profiles famed New England restaurateur Lydia Shire’s current trio of restaurants: the historic Locke-Ober and the new Scampo at the Library Hotel, both in Boston; and her latest venture, Blue Sky on York Beach, in Maine.
In Roadfood: “Circles of Heaven” (page 40), Jane and Michael Stern head to Minneapolis to visit Hell’s Kitchen, an iconic restaurant, known as Breakfast Mecca for the best caramel pecan roll and lemon ricotta hotcakes. The latest Hell’s Kitchen, in Duluth, also serves bison burgers with Maytag blue cheese.
