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Cool custard is what panna cotta is all about. Add a layer of fruit compote, such as the mango version above, and it's a chill summer dessert. There are no eggs in panna cotta, though the custard is made with cream and gelatin. In fact, according to The Gourmet Cookbook, "panna cotta means 'cooked cream' in Italian," and it's a dessert you need to make at least four hours in advance, so it can set. (Here's a Gourmet recipe for vanilla panna cotta with a fresh mango compote.)

Amp up the creaminess by adding yogurt to the cream. This citrusy panna cotta di casa recipe calls for lemon yogurt, lemon curd and mascarpone cheese, and is served with a blueberry sauce.

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.

There's bass (like Hawaiian sea bass and East Coast striped bass), and then there's European bass, which in France is called loup de mer, and in the Mediterranean is known as branzino. Cooked whole and stuffed with a blend of basil, parsley, garlic, and panko, as in blogger Foodalogue's recipe, this flaky mellow fish is a show-stopper.

You can also bake branzino in a traditional sea-salt crust, as it's served up at New York restaurant Esca by the salty fisherman-chef David Pasternack, who shared his recipe with Gourmet a few years back.

Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes.

• In a city where it seems most everyone drives everywhere, two sisters lead a taste tour, on foot.
• But a trip on the light rail can be just as delicious.
• Now that Gourmet is gone -- and with it, Ruth Reichl -- Bon Appétit editor-in-chief Barbara Fairchild steps into the spotlight at Condé Nast.
• A round-up of gravy and stuffing recipes from the Los Angeles Times' test kitchen.
• Drinking juice at breakfast? You might as well be chugging soda.
• Raising your child on a vegetarian diet? If so, meat may become the forbidden fruit.
• Even though the picks may not be perfect, it's lime season in California.
• Dining guide "EAT: Los Angeles 2010" hits bookstore shelves Dec. 1.

Making cheese at home may seem quite daunting -- but cool, creamy ricotta is an exception.

Nostalgia abounds as the reality sinks in that Gourmet magazine is really gone: We'll never receive another issue in the mail. We'll never have another opportunity to crack the glossy binding holding together a new month's culinary content.

We're still adjusting to the news and no doubt you are, too. Check out this poignant photographic essay from Kevin DeMaria, the former associate art director of the magazine. It documents the offices, common areas and test kitchen of the magazine as staffers were looking back, packing up and moving out.