Photo by Desserts for Breakfast.
Here it is--your round up of blog posts celebrating Gourmet magazine (more about the event here)! Thank you to everyone who wrote about a recipe from the magazine and sent me your links and photos. It's cool to see the wide range of recipe choices--from a healthy bean dish to a comforting stew to (several!) decadent cheesecakes. It was a total pleasure putting this together. Gourmet may be gone (I can't bring myself to open the final issue yet; have you?), but I for one plan to cook the magazine's excellent recipes for years to come.
Cheryl of 5 Second Rule made this very pretty White Beans Puttanesca.
Lisa of Visual Traveler made luscious Pumpkin Cheesecake Supreme--a recipe that's been one of her mainstays since 1983!
Slashfood showed us how to make spooky Halloween treats with Gourmet's Chocolate Brownie recipe.
Another perfectly seasonal selection comes from Emily of The Culinary Couple: Spiced Apple Cake with Cinnamon Cream Cheese Frosting.
Adrienne of Hungry Bruno used an assortment of fresh 'shrooms for this Wild Mushroom Pasta.
Meg of Delicious Dishings has a long line up of recipes she's cooked from Gourmet. Click over to her blog to read about such tasties as Chocolate Cinnamon Cream Pie (!) and Fried Mozzarella Balls.
When Amy of Playing House makes Slow-Roasted Tomatoes, she means really slow--6 to 8 hours! I can attest that this technique is worth it!
Ginny of Just Get Floury baked a loaf of Pumpkin-Raisin Bread.
And don't forget Tom's Pear Butterscotch Pie (which he kindly let me post on this blog) and my own contribution to the event: Carrot Cake Cupcakes with cream cheese frosting.
Kristin of Picky Cook tempts us with Minted Berry Cheesecake. She also treats us to her own round up of recipes she's cooked and blogged about from Gourmet (including scones and thumbprint cookies--my kind of girl!).
Maggie of The Freckled Citizen shares a weeknight favorite, Garlicky Black Pepper Shrimp & Black Eyed Peas.
Snow of Little Miss Sunshine made a lovely, healthy dinner for one that I'd eat any night of the week: Miso Glazed Sea Bass with Asparagus.
Katie of Lil Veggie Patch did her 'lil bit healthier version of Caramelized Banana Splits with Chocolate Sauce.
That gorgeous Chocolate Cream Pie at the top of the post is from Stephanie of Desserts for Breakfast. She also made Green Beans with Poached Egg and Parmesan from the magazine.
Cheryl of Backseat Gourmet couldn't decide on a Gourmet favorite. So, she posted her thoughts about the magazine and links to some of her top contenders, like Coconut Cake with Lime Curd and Chicken Cashew Chili.
Feast your eyes (and your stomach) on Flavorista's fall showstopper, Roast Pumpkin with Cheese Fondue. Hello, Gruyere!
Beth of Miss Mango Hands offers another take on pumpkin cheesecake: a pie version with gingersnap crust and crystallized ginger topping.
Breadchick Mary from The Sour Dough made the Gourmet version of two of her favorite foods: Meatballs and Rice Pudding.
Eric of Culinary Agoge whipped up this Brown Butter Pound Cake with a beautifully burnished crust.
Kate of Savour Fare sends us these artistically plated Crab Cakes with Spicy Avocado Sauce.
It's a fungi fest (ha!) on Chocolate & Croissants with this Wild Mushroom Soup.
Johanna of Pretty Girls Use Knives cooked up Chicken in Riesling. I'm thinking cozy dinner party dish.
Alyssa (also of Pretty Girls Use Knives) fell for creamy (but cream-free!) Cheddar Potato Soup with Bacon.
Last, but far from least: Veggie Girl adapted this Applesauce Pecan Cake to suit her dietary needs. You sure can't tell the difference by looking, so you'll love her smart recipe fixes!
If anyone out there missed participating in this event, please share your thoughts in the comments! Do you have a favorite recipe from Gourmet that you make all the time? Or maybe there's a memorable dish you cooked for a special occasion years ago. I want to hear about it! And links are always welcome, so I can try out your recommendations. Gourmet is gone, but I'm more resolved than ever to learn from--and enjoy--their nearly 70 years worth of culinary knowledge.