Gourmet Covers

As I started thinking about my holiday baking plans, I was reminded of one of the most stunning food covers I've ever seen, last December's Gourmet magazine cover.



There was something so bold yet simple about it. The graphic icing design on the cookies was striking to say the least, and red covers are always eye-catching.

If Vogue is the bible for fashionistas, then Gourmet holds the same coveted caché for foodies. From cover to cover, Ruth Reichl's food glossy is drool-worthy and inspiring. You travel to exotic lands and discover the cuisine of other people, you meet American chefs who are taking food to a whole new level, and through it all, you discover the myriad of ways that food nurtures us beyond providing us mere sustenance.

If you're a subscriber of Gourmet, you'll also know that your issues arrive in your mailbox free of cover lines, all the better to showcase the beautifully featured dishes on each cover. Below, a smattering of covers from the last several years.








If you're interested in more food writing, I highly recommend Gourmet editor-in-chief Ruth Reichl's two memoris, Tender at the Bone and Comfort Me with Apples. Both recount Reichl's winding journey to food writing as well as the challenges faced in her personal life, all alongside personal recipes.