AUSTIN, Texas — After Conde Nast announced that Gourmet would cease monthly publication, executives confirmed plans to continue the book publishing and television programming division of the brand.
The October issue of the magazine featured several recipes from "Gourmet Today," a new cookbook that came out last month that features more than 1,000 new recipes "designed for the way we eat right now," writes Ruth Reichl in one of her last letters from the editor.
Portobello Buffalo Burgers with Celery Apple Slaw
For burgers:
1 medium onion, chopped
10 ounces portobello mushrooms, trimmed and quartered
2 Tbsp. plus 2 tsp. olive oil, divided
1 pound ground buffalo
4 buns
For slaw:
2 celery ribs
1/2 Granny Smith apple, cored (left unpeeled)
1 Tbsp. mayonnaise
1 1/2 tsp. cider vinegar
1 tsp. olive oil
1 tsp. whole-grain mustard
Rounded 1/4 tsp. sugar
Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 Tbsp. oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 tsp. salt and rounded 1/4 tsp. pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.
Meanwhile, cut celery and apple into 2-inch-long thin julienne with mandoline or knife. Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 tsp. salt and 1/8 tsp. pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.
Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into four 4-inch patties.
Heat remaining 2 tsp. oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare. Serve burgers, topped with slaw, on buns.
Spiced Milk Tea (Masala Chai)
10 green cardamom pods, cracked, seeds removed, and pods discarded, or 1/2 tsp cardamom seeds or ground cardamom
1 (1 1/2-inch) piece cinnamon stick
4 peppercorns (preferably white)
1/4 tsp. fennel seeds
2 cups whole milk
3 1/2 Tbsp. packed light brown sugar, or to taste
1/2 tsp. ground ginger
2 cups water
5 tsp. loose orange pekoe tea or other black tea
Grind together cardamom, cinnamon stick, peppercorns and fennel seeds with mortar and pestle or coffee/spice grinder. Bring milk just to a simmer in a 2-quart heavy saucepan. Stir or whisk in brown sugar, ground spice mixture, ginger and 1/8 tsp salt, or to taste. Reduce heat to low and simmer gently, stirring occasionally, 3 minutes to infuse flavors. Meanwhile, bring water to a boil in a 1-quart saucepan, add tea and boil 1 minute.
Pour tea through a fine-mesh sieve into hot milk mixture (discard tea leaves) and cook over low heat 1 minute. Stir before serving.
Peppery Pasta Carbonara with Poached Egg
4 bacon slices, cut into 1-inch pieces
1/2 pound spaghetti
1 Tbsp. unsalted butter
2/3 cup grated Parmigiano-Reggiano plus additional for serving
1/3 tsp. pepper
2 Tbsp. chopped tarragon or parsley
2 large eggs
Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve 2/3 cup cooking water, then transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering.
Pour off all but 3 tsp. bacon fat from skillet, then whisk butter into fat in skillet over medium heat. Add spaghetti, reserved cooking water, cheese and pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 2 Tbsp. tarragon and toss. Season with salt and pepper.
One at a time, break eggs into a cup and gently slide into water. Poach at a bare simmer to desired doneness. Serve pasta topped with egg (transfer using a slotted spoon). Serves 2.
— Adapted from 'Gourmet Today' (Houghton Mifflin Harcourt, $40)
Addie Broyles writes for the Austin American-Statesman. E-mail: abroyles(at)statesman.com.