There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
Sign up for Epicurious.com RSS feeds
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
They're the ones I cook again and again.
Shortcut orgeat means that you can make mai tais on demand.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
They're the ones I cook again and again.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
Epicurious staff picked their favorite ten cookbooks of all time.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare. Serve this olive recipe alongside other hors d'oeuvres or a cheese plate.
This Southern pecan pie recipe is a 'Gourmet' classic loaded with nuts suspended in a brown sugar syrup. But the real secret? A touch of orange zest for verve.
Garlicky Chicken! Harissa Salmon! Lemon-Raspberry Cake!
Turn to soy sauce to add an instant hit of umami to recipes both savory and sweet.
When Gourmet magazine shuttered in 2009, a never-released December issue went with it. Nine years later, some of those pages are finally being published on Epicurious.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
They're the ones I cook again and again.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
Our latest installment of Gourmet recipes that were left behind is a menu that's perfect for right now—summery, seasonal, and casual enough to make in your flip flops.
The editors of Epicurious pick the cookbooks that inspired them, challenged them, and made them cook more.
This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.
They're the ones I cook again and again.
On the hunt for the ultimate cookbook library.
We asked the Australian queen of simple, delicious cooking to share the recipes she loves most. And you know what? She did.
They're the ones I cook again and again.
Author: René Redzepi, David ZilberNew York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon App tit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more "An indispensable manual for home cooks and pro chefs." --Wired At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now Ren Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.About the AuthorRené Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world's best by the World's 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time's 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph. David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.
A spicy riff on the classic Margarita cocktail, using reposado tequila, jalapeño, maple syrup, and lemon.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
On love, loss, and celebrity dieting.
Meet mlaoui—msemen’s rebellious younger brother—a flaky, skillet-fried Moroccan flatbread.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
When Gourmet closed in 2009, this collection of simple summer recipes was left behind. We're publishing it here for the first time—right when you can really use it.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.
Subscription information, membership management, and more.
They're the ones I cook again and again.
