kemp minifie

food + cooking

Kemp's Kitchen: Ice Cream to Detour For

Kemp Minifie reveals the source of the ultimate roadside cone
food + cooking

Kemp's Kitchen: The Hamburger Helper

The perfect patty is not medium–rare: Eight simple tips for a safe burger season from expert Kemp Minifie
food + cooking

Kemp's Kitchen: Quinoa

Our ingredient guru Kemp Minifie digs up the hearty history of the whole-grain hero
food + cooking

Kemp's Kitchen: Rhubarb Remix

“Here’s what I’d like you to test today,” said Zanne Stewart (then Zanne Zakroff), the brand-new executive food editor of Gourmet magazine, as she handed me two recipes. “The ingredients are waiting for you in the fridge over there.”...
Kemp Minifie
food + cooking

The Truth About Thanksgiving Turkey Roasting

Nine myth-busting tips you need to cook your bird with confidence

By Kemp...

Agave-Glazed Roast Turkey Breast with Sherry Gravy

Old-world Spanish sherry blends beautifully with new-world agave nectar for a gentle sweet-and-sour glaze and luscious gravy.
food + cooking

To Decant or Not to Decant?

Do wines really need a special vessel for breathing? We asked sommeliers, winemakers, and other wine experts to weigh in on the pros and cons of decanting—the verdict may surprise you...
food + cooking

The Painterly Work of Paul Grimes

A portrait of the artist as a food stylist, by a longtime colleague, Gourmet Live's Kemp Minifie
food + cooking

Salted Water for Boiling

Former Gourmet magazine food editor—and current Gourmet Live senior editor—Kemp Minifie explores the passion, contention, and most of all, humor, surrounding the simplest recipe ever associated with the magazine...
food + cooking

Julia Child and Me

Former food editor of Gourmet magazine Sally Darr recounts a food-filled friendship, from Darr's New York City restaurant, La Tulipe, to Child's Provence retreat, La Pitchoune. Enjoy two related original recipes, Chicken Roasted with Garlic Cloves and Soupe Au Pistou ...
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