Duck Confit - Gourmet Magazine531
GourmetMagazine wrote: Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don't be daunted when making this classic dish; Paul shows you how easy it can be. Get the recipe -[...]
Gourmet Magazine's Pumpkin Gingersnap Parfait531
Finally, I get to make this gingersnap pumpkin parfait. I've had this recipe in the blog hopper, so to speak, since fall of last year. Why so long? There was never the "right" time to make it, because by the time I thought about it, fall was long[...]
Monte Cubano from Gourmet Magazine, March 2009531
"That seems like an awful lot of work just for a sandwich," he said, peering over my shoulder as I lay pickle rounds on top of spicy mustard, then topped them with thinly sliced baked ham and smoked turkey. I looked back at him and replied,[...]
Ingredients :Tiramisu is one of the very famous Italian dessert. this dessert has many variations, the only constant ingredient being the mascarpone cheese.
In tr...