Ruth Cousineau
Ruth Cousineau was the Test Kitchen director for Gourmet from 2006 until the magazine shut its doors in 2009. Formerly a corporate chef, then a pastry chef, Cousineau ran a restaurant in Vermont before joining the team at that venerable publication. She also developed and tested recipes for Woman’s Day, Redbook, and Family Circle. Her book, The Tomato Imperative, was a James Beard Award nominee. She resides in Vermont, where she works as a freelance chef and food consultant.
Grilled Jumbo Shrimp with Lemon and Oregano
The citrusy dressing makes this dish a standout, and there's plenty extra to be sopped up with rice or crusty bread. Cooking shrimp in their shells keeps them juicy and tender. It all makes for casual finger food that requires plenty of napkins — which is part of the fun.
Passion-Fruit Gelée with Basil Cream
Though this recipe owes a debt to that icon of childhood desserts, Jell-O with whipped cream, the interplay of floral passion fruit and herbal basil is nothing if not elegant.
Polenta Pie with Cheese and Tomato Sauce
This simple one-dish vegetarian meal is hearty without being heavy.
Scallop Chowder with Bacon
This light chowder with a subtle note of smokiness really lets the scallops shine.
Banana Nut Bread
My mother learned to cook this bread during the Depression, when nothing was wasted — especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them get almost black. I've discovered that overripe bananas can be peeled, mashed, and frozen, then defrosted whenever I want to bake up this memory.
Lighter-Than-Air Chocolate Roll
Inspired by Dionne Lucas's recipe for roulade léontine, this easy flourless chocolate roll cake will delight your guests with its airy texture and intense chocolate flavor.
Black-Bean Quesadillas
Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.