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Gourmet Food

Gourmet Food Feature Writer: Jacqueline Church

Follow trends of the food-obsessed: organic hand-harvested herbs, artisanal gelato, heritage livestock breeds, seasonal produce. Holiday recipes. What are five-star restaurants up to? Hot new chefs who deserves a Michelin star of her own? Look for gourmet recipes, cookbook reviews, how-to tips.

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Feature Writer Articles in Gourmet Food

 		Three Party Pleasing Chicken Wing Recipes
Who doesn't love a chicken wing? These three recipes bring slightly different Asian flavor profiles to your table. Make a mess, have some fun. Easy clean up tip, too.
An Introduction to the Protein on Your Plate
Your vegetables are organic; your wine, biodynamic; your seafood, sustainable. Ever wonder why we know less about the protein on our plate than the wine in our glass?
New and Improved Perfect Pie Crust Recipe
Lard returns to some bakers' kitchens and why not to yours? Skip the store-bought chemical crusts and make one from scratch. Save money, eat better food, know your fat.
Asian Cookbook Explosion is Boon to Home Cooks
Two new cookbooks share secrets of perfect dumplings and of Grandmothers' kitchens. Sesame Seed Chicken Wings or a dumpling party for Superbowl Sunday, perhaps?
Fondue Adds Retro-Chic Cheese to Entertaining
When Cheese Guru Terrance Brennan revamps his menu to add fondue "by popular demand" you know this old stand-by has staying power. Fondue is good cheesy fun, dip in!
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Contributing Articles in Gourmet Food

 		Ham Simmered in Pilsen, Fruit Juice, and Spices
There's ham, and there Ham! This recipe uses air-cured ham poached in pale pilsen, pineapple juice, herbs, and spices resulting in a flavourful and aromatic dish.
Blackcurrant Recipes
The two recipes below showcase the Black Currant, or Cassis. Slowly gaining popularity again in the United States, this versatile berry shines in muffins and in bars.
Quails in White Wine and Foie-gras Truffle Sauce
Planning for a outstanding meal? Why not serve quails, with golden crispy skin bathed in a rich sauce made from white wine, foie-gras, and black truffes? Magnifique!
The Ten Most Special Easter Eggs For 2010
Chocolate eggs are not just for children. There are luxury easter eggs, handmade easter eggs and special easter eggs for diabetics that children must never discover...
Smoked Salmon and Caviar on Veloute Endive Beds
These three ingredients conjure images of gastronomique experience: smoked salmon, caviar, and veloute sauce served on a delicate and tangy leaf of Belgian endive.
Bad Start for New Hampshire Maple Syrup Season
New Hampshire residents are enjoying the warmest March in recent memory. That's bad, potentially disastrous news for maple syrup lovers and producers.,
The Art of the Braise
A discussion on a classic cooking technique
Crayfish Steamed in Pilsen, Herbs and Spices
Rather than simply boiling the crustaceans in a large pot with water, this recipe employs the use of pale pilsen which imparts added flavours to the dish.
Brook Trout in White Wine and Saffron Sauce
Whether caught fresh from the steam, or cultivated, trout is an excellent choice for this springtime recipe.
Mussels in Peppery White Wine Sauce
Mussels steamed in white wine seasoned with herbs and spices is an ideal main course for "brunch." Not too heavy, like a hip of beef, but not light. It's just right.
Ne Mesquite Pas: L'Atelier Maitre Albert
Guy's Savoy's meat-themed 'rotisserie' is a hidden gem amidst a coal-heap of bad restaurants
Macaroni and Cheese
Macaroni and cheese is a childhood pastime and, as such, needs to develop with the knowledge that comes with experience and adulthood.
Penn Cove Mussels
Penn Cove Mussels are distributed worldwide and are the favorites of many chefs.
Roast Turkey with Chablis-Fennel Sauce
This recipe is a Continental version of the dish. Prepared without stuffing, the dish is lighter, which makes room for accompaniments and a fine dessert.
Prue Leith and The Great British Menu
As cook, restaurateur, author and TV judge, Prue Leith talks on the rise of celebrity chefs, home cooking, and Britain's taste for the 'gastro cool'.
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