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.
Recipes
Almond Praline Semifreddo With Grappa-Poached Apricots
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline.
Recipes
Apple Cobbler
Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we've upped the ante by adding apple brandy and raisins. Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert. (And a drizzle of cream never hurts.)
Recipes
Apple Galette
Think of it as apples in the buff: Stripped of the usual apple-pie spices, the fruits' natural floral qualities really come through. And free-form as it is, the rustic tart is very easy to make (there's no need for a pie plate)—not to mention refreshingly light.