Kemp Minifie
Executive Food Editor Emeritus, Gourmet
Kemp Minifie is a top-level food editor, writer, and recipe developer for premier national food and travel magazines, special interest publications, websites, and blogs. Minifie spent 32 years working in all aspects of food at Gourmet, as well as two years working on the Special Editions of Gourmet and gourmet.com. Minifie is a graduate of Ecole de Cuisine La Varenne in Paris and over the years has studied with Madhur Jaffrey, Nina Simonds, Diana Kennedy, Giuliano Bugialli, and Susana Trilling, to name a few.
Recipes & Menus
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchableāperfect for hectic mornings.
Recipes & Menus
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Recipes & Menus
Gourmetās Classic Ratatouille
Summerās best produce cooked into one vibrant, silky, flavor-packed dish.
Recipes & Menus
Simple Hot Chocolate for One
Use any bar of chocolate you like in this customizable winter warmer.
Recipes & Menus
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Recipes & Menus
The Simplest Roast Turkey
Perfect for first-timers and holiday pros, this Gourmet classic is seasoned simply and comes out beautifully bronzed.
Recipes & Menus
Red, White, and Berry Fourth of July Cake
A festive tumble of blue and red berries top this summer holiday layer cake.
Recipes & Menus
Strawberry Shortcakes
This simple, classic recipe for strawberry shortcake takes just over an hour to makeāand includes an easy trick for stabilizing whipped cream.
Recipes & Menus
Tuna Noodle Casserole
This from-scratch tuna noodle casserole is creamy, flavorful, and really easy to throw together; it makes a crowd-pleasing weeknight dinner and even freezes well.
Ingredients
15 Ways to Eat Beet Greens (And Why You Should)
Get all the nutrients of kale in a silkier, milder package.
Expert Advice
All You Need to Know About Oysters
Danny Abrams and Sandy Ingber present the essentials of buying, preparing, and enjoying the pearls of the sea.
Ingredients
All You Need to Know About Oysters
Danny Abrams and Sandy Ingber present the essentials of buying, preparing, and enjoying the pearls of the sea
Recipes & Menus
Spinach and Sorrel Spanakopita
Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.
Recipes & Menus
Purslane and Avocado Tacos with Pico de Gallo
Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it's called verdolagas. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.
Recipes & Menus
Creamy Lamb's-Quarters Gratin
Lamb's-quarters is a common weed that is being rediscovered as the super-food it was reputed to be centuries ago. It goes by many names, but the most descriptive is wild spinach because that's exactly what it tastes like: Spinach, only way better! If you like creamed spinach, you'll love creamy lamb's-quarters, baked under a cheesy crumb crust.
Recipes & Menus
Nectarine, Plum, and Raspberry Pie
Just about any fruit will work under this delicious lattice crust, but the sweet-tart trio of nectarines, plums, and raspberries is hard to beat.
Recipes & Menus
Kansas City-Style Baby Back Ribs
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.