These hors d'oeuvres don't have to be elaborate. Zanne Stewart, executive food editor of Gourmet magazine, points out that bruschetta are one of the most popular ones right now. These bite-sized toasts topped with good things like chopped tomatoes are easy and relatively healthy. "And they start with toasted bread. Americans love crispy more than anything else," she says with a laugh.
Zanne Stewart, former executive food editor of the late Gourmet magazine, was so enamored of preserved lemons yet frustrated at having to wait a month for them that she devised a . It's fast and easy, and in less than a week you can start adding this phytonutrient-rich food to your diet. Robinson recommends using organic lemons for any recipe in which you plan to eat the peel because most of the pesticide residue is in the skin and washing doesn't remove much.
Reichl, the magazine's editor-in-chief and the author of Comfort Me With Apples and other books, took on a monstrous task in creating the book, and the result is an assortment of recipes for practically everything you'd ever want to make. She and her colleagues—including Gourmet executive food editor Zanne Stewart and executive editor John Willoughby—ransacked 60 years' worth of back issues to come up with over 1,200 recipes (down from 50,000, says Reichl in her introduction) that encompass the best of American cuisine—and by American we mean everything that's cooked in America, from burgers to baklava. Recipes come from chefs, food authorities like Marcella Hazan and Madhur Jaffrey, and readers. Reichl and her team tested and retested every one of them.