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Gourmet, Unbound: December
As most of you know by now, I am still in mourning over the demise of Gourmet magazine. In an attempt to channel my sorrow and frustration into something more productive, I’m participating in Gourmet,...
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Gourmet, Unbound: January
Empanada Boy and I are ringing in the new year in Evanston with his sister Sous Chef, our brother-in-law Slim McDinner, our niece the Reading Corndog and our nephew Lobster Bisque. Slim McDinner has...
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Gourmet, Unbound: February
Empanada Boy and I love ice cream, and unlike some people, we have no problem eating it in the depths of winter. It’s been in the 20s and low 30s for about a week here in New York, but we have still...
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Gourmet, Unbound: March
For this month’s tribute to Gourmet magazine, I made Chicken with Black-Pepper Maple Sauce from the March 2006 issue. The recipe was adapted from one by the chef Gray Kunz. It involves butterflying a...
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Gourmet, Unbound: April
Happy end of Passover, everyone! I’ve waited until now to post my Gourmet, Unbound update for this month in order to share a delicious, but decidedly non-pesadic (and highly unkosher) recipe with all...
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Gourmet, Unbound: May
We just returned from Barcelona on Sunday, so I decided seafood would again be in store for my May tribute to Gourmet magazine. Unfortunately, this month’s recipe sounded better than it tasted. There...
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Gourmet, Unbound: June
Unlike in Cannon Beach, Oregon—where I spent the long weekend, and which is still under a rain cloud— signs of summer are starting to appear in New York City. The weather has been in the 80s, and we’ve...
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Gourmet, Unbound: July
My grandma Trader Joanna moved out of her house and into an apartment this year. Like anyone who has lived in the same house for 60 years, she had filled it with artwork, papers, tschochkes and...
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Gourmet, Unbound: August
For this month’s tribute to Gourmet magazine, I was inspired by what I happened to have in the refrigerator and pantry, in this case chicken, mustard, panko, cayenne pepper and Parmesan cheese. The...
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Gourmet, Unbound: September
Word came out through the newspapers and blogosphere last week that Gourmet magazine would be making a resurgence in the form of three separate “special editions,” incorporating recipes from previous...
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