As the vast majority of foodies and a somewhat smaller percentage of the common man know, Gourmet magazine has recently been shut down by Conde Nast Publications. Since its first issue in January 1941, the magazine has been a go-to resource for those interested in the upscale world of food and wine. After nearly 60 years of publication, the November 2009 issue will mark the end of an icon.   Be sure to check out this final issue for a variety of scrumptious Thanksgiving recipes, ranging from traditional comfort foods (glazed turkey and cranberry orange relish) to southern delicacies (crab hush puppies and oyster casserole) to vegetarian cuisine (vegetarian shepherd’s pie and grape and almond frangipane tart). You can finish off your masterful menu with a non-traditional dessert, such as vegan chocolate cheesecake or fig crostata.

 

While the demise of Gourmet is truly a sad event in the world of fine cuisine, do not be wholly disheartened, for there are a variety of other magazines available that can help to fill this culinary void. For those who are current subscribers to the deceased publication, Bon Appétit will fulfill any remaining issues. While Gourmet was most definitely geared toward the serious chef, Bon Appétit features a more accessible approach to fine cooking, providing food and recipes that can be deliciously produced by both the novice and the veteran. The November issue also focuses on the Thanksgiving celebration, featuring several enticing recipes each for turkey and gravy, stuffing, relishes, potatoes, sides, breads and desserts. Why not try something new this year for your feast?

 

For those who prefer the haute style of Gourmet, you should take a look at Food & Wine. While elegant recipes can be found throughout the magazine, travel and fine dining constitute a significant portion of the content. New trends, up-and-coming chefs and entertaining tips also fill out the glossy pages. And of course, what would Food & Wine be without articles without wine? The November issue features “10 Top Thanksgiving Bottles” as well as pairings for leftover turkey recipes.

 

If you would like to explore more international flavors, Saveur is a great choice. This magazine delves into and celebrates the unique and flavorful cuisines of the world, detailing travel to various locales where they examine the uncommon methods and exotic ingredients used by other cultures. The tantalizing recipes in this magazine will satisfy even the most adventurous palate. This month, take an in-depth look at lamb, from differing regional treatments of the savory meat, to flavor nuances of varied breeds, to a shepherd’s perspective of his flock. Once you are an expert on this fascinating meat, try one of the 15 recipes included. The lamb chops with mint salsa verde sounds heavenly!