I was shocked and extremely saddened when I heard the news this week that Conde Nast was shutting down production and subscriptions to my beloved Gourmet magazine. Gourmet is an icon for food: both eating it and cooking it. Not only am I a loyal subscriber and reader, but I’m also a huge fan of the editor, Ruth Reichl. Ruth is the former food critic for the New York Times, and also an extraordinary writer of literature about food. Her works include Comfort me with Apples, and my personal favorite, Garlic and Sapphires, which chronicles the trials and tribulations of Reichls’ crazy life, serving as food critic for the Times.

I thought I’d pay homage to the legend of Gourmet with a few of my favorite recipes and images. Apparently, the website will remain functioning for recipes into the future.

These mocha toffee bars are seriously to die for. They’re chewy on the inside and crispy on top.

This is probably the best recipe for black and white cookies that I’ve ever found.

Be sure to read this “Alphabet for Gourmets” article by the renowned M.F.K. Fisher, published in 1949, for some witty bites of brilliance.

This is the most outrageous bloody mary I’ve ever seen (or tasted).

I haven’t attempted this frozen peanut butter pie with candied bacon yet, but as my good friend Michelle always says, doesn’t bacon make everything better? I think this recipe is going to be in the cards in the near future.

There is so much more that Gourmet has given since its inception in the 1940′s: great advice on travel, restaurants and chefs; cookbook recommendations and advice on wine, spirits and beers; and tons of amazing recipes accompanied by truly magnificent photography. Gourmet is a wealth of resources for entertaining on both a large and small scale. There are recipes that would be perfect for a dinner party or shower, as well as suggestions for wine and food at the most formal wedding.

Thank you to Gourmet for providing mere culinary mortals like myself with such a deep wealth of food knowledge. I’ll miss you!

xoxo,

Niki