"Ruth Cousineau" news and stories

Put a little green in your chili. No, not green peppers but greens like Swiss chard. Rich, succulent chard adds texture, deep flavor, and, a healthy dose of Vitamins A and C to the mix. This easy recipe comes from blogger veggiefrog, who also piles on the white beans and garlic. (See yesterday's post for more on chili,)

Swiss chard comes in a rainbow of varieties and colors, and a couple of my favorites are 'Rhubarb' and 'Ruby Red'. Its perfect in its simplest form, braised with olive oil and garlic, as in this recipe from Kitchen Daily contributor Alexis Touchet. And if you want to include it in an absolutely delicious one-dish dinner, try contributor Ruth Cousineau's Nutty Swiss Chard, Squash, and Cannelini Bake.

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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.

Kat Kinsman inspired me to take a dab into the biscuit world, even though these are a little less traditional. Biscuits come in all different shapes and sizes. The perfect example of this are these funky Buttermilk Fantails from Gourmet Magazine's latest issue. The shape alone caught my attention and I instantly decided that these were going to be my weekend project. Luckily, they were much easier to put together than I imagined.

Light and airy, these fantails are composed of the simplest ingredients and if you plan on spending the day at home, easy to make. From start to finish (including rising time) they took a total of 5 hours, with only 45 minutes of active time. All you'll need is a muffin tin and thin, sharp knife.

Word to the wise, make sure you don't use old yeast. The first step of this recipe requires you to see foam, if you don't, start over. I used old yeast and while I saw what I thought resembled foam, it wasn't enough and my biscuits didn't rise to their full potential. While the texture and taste was on target, I would have preferred them to be fuller and fill the entire muffin tin. I shall try again this weekend.

Check out this recipe and more ultimate comfort foods in this gallery.