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Stories
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Great Meals: Just Add Water
by Ann Patchett + Follow
Gourmet | May 2009
The most enchanting memories of this laid-back Caribbean sail came out of Sam Malone’ s postage-stamp galley.
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Tender at the Bone: The Queen of Mold
by Ruth Reichl + Follow
Gourmet | April 2009
In the first chapter of her best-selling memoir, Tender at the Bone: Growing Up at the Table, Ruth Reichl introduces her mother, a notoriously bad cook who ultimately shaped Reichl’s view of food.
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The Corrections
by Bruce Feiler + Follow
Gourmet | July 2008
Recent discoveries show us that practically everything we think we know about the science of taste is wrong, wrong, wrong.
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The Last Time I Saw Paris
by Ruth Reichl + Follow
Gourmet | January 2008
For one rainy week this spring, our editor in chief stayed in cheap hotels, wandered the streets, rode the métro, attended free cultural events, and had some of the best meals of her life. And she discovered that you can live stunningly well in Paris on very little money. Here’s how.
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Remote Control
by Bruce Feiler + Follow
Gourmet | March 2007
Namibia, one of the most spectacularly desolate places on the planet, encompasses a vast desert and dunes the color of apricots. Look closely now, and more will be revealed.
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Getting My Goat
by Amy Vanderhoof + Follow
Gourmet | November 2006
A quest for the best piece of meat in the Dominican Republic begins with a wild ride through the island’s interior and ends with a perfect meal of roasted chivo.
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Consider the Lobster
by David Foster Wallace + Follow
Gourmet | August 2004
For 56 years, the Maine Lobster Festival has been drawing crowds with the promise of sun, fun, and fine food. One visitor would argue that the celebration involves a whole lot more.
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Cruise Ship Confidential
by Anthony Bourdain + Follow
Gourmet | September 2003
Cooking up a storm with a celebrity chef in a floating condominium leads to tasty osso buco and perfect risotto—eventually.
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My Life as a Hand Model
by Bruce Feiler + Follow
Gourmet | September 2003
He’s more than a pair of pretty hands. What goes on behind the scenes in television commercials tells us a lot about the food we eat.
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Counting Sheep
by Bruce Feiler + Follow
Gourmet | May 2003
Brake before you hit Key West. Enter a tragicomic realm of outlaws and rumrunners, pink flamingos and yellow limes that drop off trees into the palm of your hand. These are the other Keys—languid, laid-back, full of light and salt air.