Welcome to the launch issue of the Gourmet Recipes for One magazine!
Each issue of our new, quarterly magazine will be an extension of the website — filled with more quick + easy recipes, along with inspiration for home, travel, entertaining and well being. This first issue is all about comfort, from some of our favorites for the home to delicious and satisfying one-pot meals. Perfect roast chicken (and what to do with it) along with some great recipes for what’s in season this winter. The magazine will continue to grow and expand with each issue, and I hope you’ll come along with us. And as we do, I want to be sure you’re getting everything you want and need from both the website, and the new magazine, so please email me any ideas and suggestions for what you’d like to see in the future.
As always, thank you for being a part of this with us. It’s your dedication that inspired us to create this magazine so I hope you enjoy it. To read Issue 1 | Winter 2013, please click HERE.
If you’re looking for a perfect single serve Thanksgiving recipe (or an easy recipe to double for two), then this recipe is it. It’s also a great way to use up some leftover cranberry chutney after the big day as well.
1 boneless chicken (or turkey) cutlet
2 tablespoons extra virgin olive oil, divided
1 tablespoon onion, finely minced
Salt, to taste
Freshly ground black pepper CONTINUED »
Thanksgiving has always been my favorite holiday. Of course, there’s the food (oh, the food!) but it also always meant a time when my family was able to spend some time together. Since my parents owned a restaurant most of my life, family meals were a different experience altogether for me. In fact, many of them happened at the restaurant. But Thanksgiving was always a day together – away from there – spent eating, relaxing and watching football. I’m often spending the day with friends, but when I do get the chance to cook a Thanksgiving meal in my own house, it’s in smaller portions – with updated interpretations of my favorite holiday dishes. CONTINUED »
I live in New England, in an area known as cranberry country, where many of the nation’s cranberries are grown. This time of year, cranberries are being harvested everywhere and it’s typical to see trucks filled to their brim with cranberries being hauled in the back. I have come to really love them, and tend to incorporate them quite a bit in my cooking. They are a very versatile berry, and full of health benefits. Cranberries are not only full of vitamin C and fiber, but they outrank nearly all other fruits and vegetables in disease-fighting antioxidants. Plus (if you need another reason), they are really low in calories! CONTINUED »