Ruth Reichl & "Gourmet Today"

Ruth Reichl, Editor-in-Chief of Gourmet Magazine, hand picked every recipe for her just-released cookbook, "Gourmet Today."  It's based on the notion that how we cook has changed more in the last ten years than in the entire history of American food.  Every recipe is simple enough for even a beginner to master, and there are hundreds of recipes you can make in under 30 minutes.

For more information about "Gourmet Today", check out this website.

For the recipes she showed, click on the highlighted link:  Spiced Chicken, Roasted Kohlrabi & Butternut Squash, Raspberry Creme Fraiche Puffs.

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.