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25 Must-Download Web-Only Recipes from Gourmet.com

Savory Duck Fat Doughnuts. Photo: Gourmet.com.

Some of the most notable "Gourmet" recipes never made it to the magazine. Through its 69-year run, the magazine's food editors and test kitchen staff developed hundreds of adventurous, experimental, personal and just plain luscious recipes that for one reason or another escaped the print edition. With Gourmet.com's 2008 launch, multimedia supplements to magazine features, test kitchen video throw-downs, staffers' favorites and perusals of family archives afforded the opportunity to showcase Web-exclusive content, and a chance to serve up these recipes to their more cyber-savvy readers.

Though an Oct. 13 Tweet by the magazine's Executive Editor John Willoughby advised followers to "Go to gourmet.com, copy Web-exclusive recipes that will disappear: strawberry dumpling, banana upside down cake, curried pork noodles, etc.", Slashfood has been told by other Condé Nast insiders that after the magazine's recent, sudden shuttering, the future of Gourmet.com content remains uncertain, save for mag-published recipes that will be migrated to sister site Epicurious.com.

We're not taking any chances. We've clicked our way through 300-plus Web-exclusive recipes from October 2005 to September 2009 to find the 25 you simply must copy, paste and collect before they're (possibly) lost to the ages.

1. Frozen Peanut Butter Pie with Candied Bacon
Recipe by Andrea Albin

2. Potted Stuffed Squab
Recipe by Edna Lewis

3. Confit Gizzard with Honey Mustard
Recipe by Ian Knauer

4. Savory Duck Fat Doughnuts
Recipe by Ian Knauer

Get more recipes -- including Dijon ice cream and zucchini whoopie pies -- after the jump.

Food52 Tournament of Cookbooks

Posted Oct 14th 2009 1:00PM by Lisa Schweitzer
Filed under: Books

'Real Cajun'. Photo: Clarkson Potter

Not sure which new cookbooks are worth investing in this year? Take the guesswork out of your decision and follow along with food52's Tournament of Cookbooks. The competition -- run by this new home-cooking Web site's founders (former New York Times food editor Amanda Hesser and food writer Merrill Stubbs) -- pits 16 of this year's best books against each other, to be cooked from and judged by 17 venerable chefs and food writers.

Tournament rounds will play out over the course of 4 weeks, with a decision announced every weekday beginning Wednesday. For the first challenge in the bracket, "My New Orleans," by John Besh was bested by "Real Cajun," by Donald Link, as judged by Daniel Patteron. The winning book will take home the first Piglet trophy and be feted at the Astor Center in New York City on Nov. 9, 2009.

After the jump, see list of the cookbooks and judges in play. ...

Brooklyn Food Conference Eats, Scene and Sustainable Celeb Sightings

On one of the first gorgeous Saturdays of the spring, did Brooklyn foodies run to the park for picnic lunches or line the bars for springy cocktails?

Sure, some of 'em did. But 3,000 others, according to organizers, crammed the multicolored '70s-esque hallways of John Jay High School, aka P.S. 321, for a day of workshops, eats, panels and vendors called the Brooklyn Food Conference, promoting what a bright-yellow pamphlet trumpeted as "Local Action for Global Change."

Food world celebs roaming the halls included chef Dan Barber, speaker and TV host Anna Lappé and author-activist Raj Patel (whose classroom was so stuffed a volunteer had to turn fans away). Some attendees, all of whom attended for free, were a bit starry-eyed over certain sustainably-minded speakers. About Patel, local CSA organizer Meredith Modzelewski sighed, "I'm in love with him now."

Find out more and see photos after the jump.

Top Chef Finale: Big. Bold. Spicy. Sweet. Salty. Sour. Awesome!

Spoilers!

It's been a long 14 episodes, and last night we finally learned who has been crowned the new Top Chef. Lisa, Richard and Stephanie duked it out for the title in Puerto Rico, creating what was supposed to be the "the most important meal of their lives." I don't know what caused me to salivate more -- the food or the drama. Read on!

TIME talks "farm-to-table"

TIME magazine recently featured a piece called "The Farm-to-Table Fetish," which profiles chef Dan Barber, of Blue Hill at Stone Barns, and the movement that he and the restaurant/farm have come to embody. TIME's John Cloud follows Barber (right) out into the fields that produce much of the produce and meat that appear on Stone Barns' menu. One interesting detail is that the turkeys and Cornish chickens raised at Blue Hill are the same breast-heavy, fast-maturing varieties used by large-scale producers like Perdue. The birds raised at Blue Hill are pastured on grasses, however, as opposed to being penned and raised on grain and other feed. All in all, it's a pretty idyllic profile.

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25 Must-Download Web-Only Recipes from Gourmet.com

Food52 Tournament of Cookbooks

Brooklyn Food Conference Eats, Scene and Sustainable Celeb Sightings

Top Chef Finale: Big. Bold. Spicy. Sweet. Salty. Sour. Awesome!

TIME talks "farm-to-table"

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