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Goodbye To Gourmet Magazine

Photo: Gourmet covers

Like everyone, we were shocked and saddened by last week’s big announcement that Gourmet magazine has folded. My little H&H office has become a bit of a shrine, with colleagues coming by to sit and reminisce. It was a treasured source of inspiration.

Photo: Grilled Skirt Steaks With Tomatillos Two Ways Recipe, from Gourmet.com

And while countless e-articles have mused about the “why?", the blogosphere has been curiously silent on my big nagging question: what’s going to fill the void?

Photo: Pavlova With Lemon Curd And Berries Recipe, from Gourmet.com

Gourmet was the Big Cheese of lush, pages-long spreads of gorgeous food that made your mouth water, enticing tabletops, recipes that you could bank on and the best in food writing.

Photo: Dutch Baby With Lemon Sugar Recipe, from Gourmet.com

But even more, Gourmet was a bit of a maverick, a food publication willing to make a bold statement, to do something dramatically different. In the last 10 years (since Ruth Reichl took over as editor-in-chief), Gourmet has become the beacon: ahead of the rest, setting the trends and taking risks.

Photo: Deep-Fried Poached Eggs With Creamed Spinach And Serrano Ham Recipe, from Gourmet.com

As of yet, there’s no obvious “runner-up” magazine (in print or online). So where can we look for inspiration? Serious Eats, a food blog, is always a fun read, while The Atlantic magazine (and website) offers a thought-provoking take on global food politics (with gorgeous photos). And for tantalizing recipes and images? Why, the H&H food pages, of course!

Photo: Chocolate Dulce De Leche Bars Recipe, from Gourmet.com


Photo credits:
1.
Gourmet.com
2. Grilled Skirt Steaks With Tomatillos Two Ways Recipe, from
Gourmet.com
3. Pavlova With Lemon Curd And Berries Recipe, from
Gourmet.com
4. Dutch Baby With Lemon Sugar Recipe, from
Gourmet.com
5. Deep-Fried Poached Eggs With Creamed Spinach And Serrano Ham Recipe, from
Gourmet.com
6. Chocolate Dulce De Leche Bars Recipe, from
Gourmet.com