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On the surface, the challenge is simple – prepare a meal that consists of at least three courses (appetizer, entrĂ©e and dessert) and write about it. The bigger challenge, however, is to create an eating experience at home that transcends time and place and engages all the senses. It’s a meal that includes great food and wine for the palate and the nose, a sense of anticipation for the brain, a presentation and table that is a feast for the eyes and background music to set the tone.

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Wednesday, October 7, 2009

The Obit for Gourmet Magazine

The last issue of Gourmet Magazine is the November 2009 edition. I haven't subscribed in a long time, but it was one of my escapist, read-in-the-bathtub magazines.I often picked it up on the newsstand. Some of the best recipes I've ever made came out of Gourmet. I will miss it. Here's the obit in the New York Times.

1 comment:

  1. This is still very sad for me. I have saved almost all my Christmas and Thanksgiving issues since 1997, and a few of the regional cooking issues. I miss Kitchen Notes!