Using Gourmet Magazine Recipes

Gourmet magazines are filled with recipes both for professional and amateur chefs including the talented home cook, who can be you or anyone in your family.

Gourmet magazine recipes are not only useful for those who are just venturing into cooking gourmet cuisine but can also serve as inspiration to professional chefs because gourmet magazine recipes are almost always have the involvement of respected food writers, restaurant critics and renowned chefs.

What is more, some gourmet magazine recipes give more information and tips about the ingredients to be used, how to shop for them and prepare them to ensure quality including creative tips on serving.

Most gourmet magazine recipes include beautiful photographs of the finished dish if not a step-by-step illustrated guide.

With numerous gourmet magazine recipes, it is to be overwhelmed. Which recipe should you choose for a dinner meal or for a lunch party?

Fortunately, most gourmet magazine recipes follow a certain theme so you can look for those that can fit your occasion or will suit the people coming over.

Usually, gourmet magazine recipes will tell you when to best serve the dish if it is for a formal dinner, a light casual lunch and etcetera.

You can also look for recipes on online gourmet magazines. Most of these websites usually categorize gourmet magazine recipes so it is easier for you to find what the right recipe.

For instance, there is the recipe of day, the new and the most popular gourmet magazine recipes, the new healthy gourmet magazine recipes, the editor’s picks, and other categories.

Try this recipe from a gourmet magazine:

Corn and Bell Pepper Chowder (serves four)

Start by blending 2 cups of fresh corn kernels and a cup of low-salt chicken broth in a blender until the mixture is almost smooth. You can also use frozen corn kernels but thaw them first.

Melt 3 tablespoons of butter in a large saucepan over moderately high heat. Add 1 chopped red bell pepper, 1 peeled Yukon Gold potato, cut into 1/2 –inch cubes and 3 large chopped shallots. Sauté for 5 minutes.

Add 2 more cups of corn kernels, another cup of chicken broth and the corn broth puree from the blender. Bring to a simmer. Reduce the heat to medium-low and cover. Let it simmer for 10 minutes or until the potato cubes are tender.

Mix in 2 tablespoons of whipping cream. Season the chowder with salt and pepper. To serve, ladle the chowder into bowls and sprinkle with chopped green onions.