Gregory Gourdet’s Cashew “Hummus” with Harissa

Back in my blogging bigshot days, publishers would send me free cookbooks. For me, that was better than having Ed McMahon show up at my door with a giant check. I love cookbooks. I have stacks and stacks of them in my kitchen right now because there’s not enough room left on my shelves. (“Maybe you should pull out the ones you don’t use and sell them?” says my well-meaning but delusional husband. “I USE ALL OF THEM!” I reply.)

So imagine my delight the other day when an advanced copy of Gregory Gourdet’s new cookbook, Everyone’s Table, showed up at my door. I’ve been a fan of Gregory’s since he first appeared on Top Chef, and I was really rooting for him when he came back for the All Stars season. Now he’s a judge — a much more comfortable role, I imagine — and it’s great to hear him thoughtfully and gently weigh in on everyone’s dishes.

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