I’m back on the wagon of tackling the recipes in the bulging files of recipes that I’ve been collecting and hanging on to for the past thirty years. Many pre-date the internet and were from food magazines (made of paper) that I subscribed to. A surprising number of the savory recipes have the words “adobo” or “chipotle,” and “pork” in the title, so if I ever want to write a book of well-seasoned pork recipes, I’ve got plenty of inspiration.
This one is from Gourmet magazine way back in 2004, a few years before they ceased publishing. I knew people in the test kitchen at Gourmet and they thoroughly tested their recipes, so you know they’re going to work. Gourmet was “modernized” under its last editor, Ruth Reichl, but the test kitchen remained a constant; she knew the value of a solid recipe and good testers. She also knew the appeal of a great photo and Romulo Yanes, who recently passed away, created many of the great images that Gourmet was known for.
Many questioned why Condé Nast killed Gourmet but not Bon Appétit, but the subscription numbers were more favorable for the latter, which didn’t end well, and is now undergoing another revamp. I, for one, am happy that there hasn’t been that much turnover here at the blog, but I should probably shake things up here at some point, too.
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