The first time that I cracked open my first issue of Gourmet magazine a year or so ago (yes, I'm a relatively new but very loyal reader), I was reminded of the first time I switched in high school from reading Time to reading the New Yorker. Gourmet shocked me: there was a magazine out there with gorgeous food photography, scintillating recipes, and full-length, proper articles on "good living"! The quality was all a bit overwhelming and for the first few articles that I read, I missed my Bon Appetit fixes, where "reading" the magazine consisted of merely flipping through glossy pages. But, it was not long before I was addicted.
There are many reasons I love Gourmet. It's actually a magazine that you can sit down and read, rather than just flip through, as most things are these days. There's always such a great balance between recipes, articles on the food world, and how-to's, between articles and recipes for food and articles and recipes for drink. The food photography is terrifically enviable as well. The main, main reason that Gourmet magazine won me over, though, was the recipes.
Unlike other food magazines or books that I often approach with a hint of caution and distrust, Gourmet magazine's recipes have never failed me. I'm the type of person who always has to fiddle with the printed recipes, but the ones that come straight out of Gourmet require no fiddling whatsoever. It's quite a rare experience for me. I always take Bon Appetit's recipes with a huge grain of salt: whenever I follow them closely, the final product never turns out quite right. But I've never had this experience with Gourmet's recipes. From the simple to the sublime and complex, Gourmet has yet to disappoint.
So when I read about the Celebrate Gourmet! blogging event hosted by A Mingling of Tastes, I knew I had to participate. And I knew that I wanted to do two simple Gourmet recipes--one savory and one sweet--because I think this is where Gourmet shines the most. Where other magazines boast "simple, quick, and easy to make!" food or food that's "fancy enough to impress!", Gourmet understands that delicious food is simple food. --And that's the mark of a true gourmand.
I will miss you dearly, Gourmet!
Read on for recipes and more photos...
(Poached eggs with green beans and gruyere
+ Chocolate creme pie)
