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Launches & Releases

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2008_01_gourmet.jpgThe new and greatly improved is live. New look, new contributors, new features, new new new new. From Ruth Reichl's intro letter: "Tired though we are, seeing this site come to life after a year of planning is exciting, rewarding ? and a little scary...Exciting because there’s nothing quite like watching the video we made in our test kitchen with Marco Pierre White actually playing on my computer, or having Fabio Trabocchi tell me about his favorite herb, right here. Exciting because when I dreamed up the idea of putting archival recipes on the site, I never quite imagined how much fun it would be to type in “Creamed Woodchuck” and watch it surface...This is very much an ongoing endeavor, one that will continue to flourish and grow over time." []

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