Gourmet, which shut down abruptly after 68 years, provides a tour of American culinary history through its recipes, writing and photographs. A suggested Thanksgiving dinner includes recipes that appeared in every era of the magazine's run.
The famously secret Michelin guide allowed a reporter to accompany a critic on a tasting mission. The critic, given the code name Maxime, said she eats out more than 200 days a year, and chooses menu items that are "a little complex, because you want to see what the kitchen can do."
While stuffing made with bread and chestnuts is a Thanksgiving classic, there are other ways to fill a turkey cavity. Three recipes are offered here, including a stuffing made with sweet potatoes, another with barley and a third with ground pork.