(A sampling of Gourmet's lovely photography)I received my very last issue of Gourmet in the mail yesterday. I know I have already told all of you how heartbroken I am that the plug was pulled on such a wonderful magazine, but I am not quite ready to let go just yet. Browsing through the November issue (the annual Thanksgiving issue no less...thanks for nothing, Condé Nast!) was bittersweet. As always, the photos were gorgeous, the narratives inspiring, and the recipes mouthwatering. There was even a holiday menu featuring Pennsylvania Dutch-inspired dishes, which, as a born-and-raised Pennsylvania girl, made me proud. The recipe that I was most excited to see was for my all-time favorite holiday dish--corn pudding made with Cope's dried sweet corn (click here for the recipe). While I was in college and later in law school, I would call my mom every year in mid-November to make sure she had a box of Cope's in the cupboard. I simply could not imagine coming home for Thanksgiving and not having that sweet, creamy pudding on the table. It is a simple dish, made with just six ingredients: dried corn, eggs, milk, butter, sugar, and flour. The end result, however, is incredibly delicious and deeply satisfying--which is exactly what I want from a Thanksgiving meal. It also happens to be what I want from a food magazine. Gourmet, thank you for making me feel grateful to flip through your pages every month. You will be missed.
Photo Credits (clockwise from top left): Martyn Thompson, Romulo Yanes, Sang An, Henrik Knudsen, Marcus Nilsson, Romulo Yanes
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I will make a point of getting their last issue, if for no other reason than the recipes. As I'm sure you know, we probably put as much efford into Thanksgiving as we do Christmas in the Webb household; I always try to cook one dish myself (and stay out of the way of the women) every year -- this year, it's apple pie, thanks to a recipe I found in Cook's Illustrated. That Corn Pudding sounds awfully tasty though -- we may have to try that during the holiday as well. :)
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