Cookbook giveaway – Classic Recipes for Modern People

May 19, 2015 by
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Chef brothers Max and Eli Sussman are back with their fourth cookbook, Classic Recipes for Modern People, featuring over 75 recipes that reimagine classic dishes from their childhood and yours, with a little humor baked in along the way. Get a sneak peek into the cookbook with two sample recipes shared on the EYB blog.  We're delighted to offer 3… read more

A berry good harvest

May 18, 2015 by
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It appears that 2015's strawberry harvest in England is going to be a bumper crop. According to The Telegraph, strawberry yields are expeced to increase by nearly 20 percent this year. The bump is due to "a perfect combination of weather conditions, new growing techniques and more land given over to the crop." Despite a sluggish start to the season with several cold nights in… read more

DIY herb stripper

May 17, 2015 by
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If you're like me, you love to browse through kitchenware catalogs. (In my case it runs a close second to perusing cookbooks.) We may already have cupboards and drawers overflowing with bowls, pans, and kitchen tools, but it's still fun to see the new cookware and gadgets or swoon over the newest color of Le Creuset. Sometimes the browsing even… read more

Rhubarb moves from sweet to savory

May 16, 2015 by
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Rhubarb season is in full swing in the Northern Hemisphere. Usually that means pies, tarts, and crisps, but chefs are taking a look at using rhubarb in savory applications as well. The Washington Post recently devised a contest for three area sous-chefs to come up with a savory spring rhubarb dish, and the results were fabulous. The challenge was to… read more

Sarah Leah Chase breaks long hiatus to write a new cookbook

May 15, 2015 by
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After a two-decade hiatus, Sarah Leah Chase is back with a new cookbook, New England Open-House Cookbook: 300 Recipes Inspired by the Bounty of New England, which will be released later this summer. Chase is a caterer, cooking teacher, and prolific writer who is best known for co authoring The Silver Palate Good Times Cookbook. Her other cookbooks, all highly… read more

How to marble like a pro

May 14, 2015 by
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You know those gorgeous marbled tops and spiderwebs on cakes, tarts, and cheesecakes? They're really easy and don't require any fancy equipment, says Alice Medrich (via indexed blog Food52). In addition to the classic marbling technique like the one used on Medrich's Marble cheesecake pictured left, she offers tutorials on how to make a spiderweb design, the chevron often found on Napoleons,… read more

Blanching vegetables locks in color and crunch

May 13, 2015 by
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Spring vegetables are exciting for cooks because they are fresh, delicious, and fast. You can maximize their bright flavors and colors by blanching them before using, and indexed blog Serious Eats provides a guide to using the technique with all manner of vegetables. Blanching vegetables serves a number of purposes. First, blanching destroys "enough cellular structure to just barely tenderize… read more

New ways to get your foodie fix

May 12, 2015 by
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Can't find enough online sources to get your foodie fix? While that's an unlikely scenario, both Facebook and Twitter have recently created new feeds that deal exclusively with food. Twitter announced its new feed on April 29.  The site's announcement noted that the obvious:  "There are many thousands of food-related Tweets people send on Twitter each day - Tweets about… read more

Cookbook giveaway – A Free Range Life: Winter Goodness

May 11, 2015 by
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In her latest cookbook, A Free Range Life: Winter Goodness, Annabel Langbein takes a lighter approach to roasts and gravy, slow-cooker meals and winter cakes and puddings. She attempts to streamline and simplify winter cooking to give it the same easy mood that we love about summer. In addition to over 130 new recipes, A Free Range Life: Winter Goodness is… read more

Jammin’ cocktails

May 10, 2015 by
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It's easy to end up with a large collection of assorted jams, jellies, and preserves. The tiny, adorable jars packed with fruits both novel and familiar practically beg us to take them home.  But there is only so much toast that you can eat, and rather few savoury uses for jams, so what else can you do with the surplus?… read more

Irreverently delicious

May 9, 2015 by
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Adriano Zumbo is one of Australia's most celebrated patissiers. He began his apprenticeship at the age of 15 where his love affair with pastry flourished. It's this love affair, combined with his Parisian training at institutions that include l'Ecole Lenôtre, Bellouet and stagés at Pierre Hermé and Damiani, which has resulted in a sensibility as delicious as it is irreverent.… read more

Cookbook giveaway – The Zumbo Files

May 9, 2015 by
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For his third cookbook The Zumbo Files, top Sydney pastry chef Adriano Zumbo recreates some of the classic desserts we all grew up drooling over. In addition to providing his favourite recipes for these confections, he applies his Willy Wonka-esque genius to twist each classic into a contemporary incarnation that plays on the original recipe. You can learn more about… read more

Is congee poised to become the next ramen?

May 8, 2015 by
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If you aren't already familiar with congee, the staple porridge of many Asian countries, you should be, according to chefs who are elevating the humble dish to restaurant-worthy status. Congee is being reimagined as gourmet fare by innovative chefs like Mei Lin. Lin's souped-up congee featuring carnitas, scallion puree, hot sauce, peanuts and egg yolk helped earn her the title… read more

Balancing tradition with innovation

May 7, 2015 by
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Maureen Abood is a professional writer and food blogger whose work has appeared in The Washington Post, Saveur, The Chicago Tribune, and the Huffington Post, among others. In 2011 she started her award-winning blog Rose Water & Orange Blossoms, where she shares her stories, photos, and recipes featuring Lebanese cuisine. Maureen recently released her first cookbook named after the blog.… read more

Cookbook giveaway – Rose Water & Orange Blossoms

May 7, 2015 by
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The fresh and vibrant flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired her to launch her award-winning blog, Rose Water & Orange Blossoms. In the blog's namesake cookbook, Maureen explores her heritage through beloved Lebanese foods and chronicles her riffs on traditional cuisine. You can learn more about Maureen's inspiration in our author interview. We're… read more

Food writer Josh Ozersky dies at 47

May 6, 2015 by
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Food writer and founding editor of Grub Street Josh Ozersky died on May 4 in Chicago. He was in the city for the James Beard Foundation Awards ceremony which took place Monday evening. Ozersky served on the awards committee for the JBF. Known for his passionate and often snarky diatribes, Ozersky was a food writer for Esquire magazine and frequent contributor… read more

What’s not to love about empanadas?

May 5, 2015 by
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Sandra A. Gutierrez is a prolific food writer, with over 1,000 articles published to date. The former food editor for The Cary News, Sandra featured a weekly column covering various topics such as food history, ingredient-based cooking, ethnic and American cuisines, cookbook reviews, and cooking techniques. Although born in the US, Sandra grew up in Latin America, where she learned about many regional cuisines.… read more

Cookbook giveaway – Empanadas

May 5, 2015 by
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The latest cookbook from Latin American food expert Sandra A. Guiterrez features the world's most widely eaten hand-held pies: empanadas. Filled with a marvelous array of ingredients, empanads make a perfect snack, everyday meal, decadent dessert, or great party fare. (Read more about these delicious pies in our author interview with Sandra). Empanadas: The Hand-Held Pies of Latin America offers a collection of delicious… read more

How social media can make (or break) a cookbook

May 4, 2015 by
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Social media plays an increasingly larger role in our everyday lives as it continues to supplement and even replace news formats like newspaper, television, and radio. Not surprisingly, it has become a catalyst for new products, and no example illustrates the power of social media more than the case of the cookbook Eat. Nourish. Glow. The first book from nutritional… read more

Know your chili pastes

May 3, 2015 by
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Don't know the difference between naam prik pao and gochujang? That's okay, because indexed blog Food52 has constructed a primer to help you learn about the many varieties of chili paste.  They begin by dividing chili pastes into five broad categories: hot, fishy, spiced, fermented, and sweet(ish). Examples from various cuisines are provided to illustrate each category. The examples include… read more

Adventures in Turkish cooking

May 2, 2015 by
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Istanbul-born chef Somer Sivrioglu moved to Sydney when he was twenty-five. He now runs the extremely popular Efendy restaurant, where he draws on a multitude of cultural influences to recreate the food traditions of his homeland. He's sharing those traditions in his cookbook Anatolia, which reimagines Turkish cooking with recipes ranging from the great banquets of the Ottoman Empire to… read more

Cookbook giveaway – Anatolia

May 2, 2015 by
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Anatolia by Somer Sivrioglu is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the… read more

Featured Cookbooks & Recipes

May 2, 2015 by
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Do you find other people's comments on recipes helpful? Have you written your own recipe Notes? It's a great way to remind yourself how a dish turned out and share your experience with the EYB community. On each Recipe Details page you'll find a Notes tab. Adding online recipes to your EYB Bookshelf is a really great way to expand… read more

Tips and tricks that fail to impress

May 1, 2015 by
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Cooks are always on the lookout for tips and tricks that make working in the kitchen easier. We've reported on tricks that have impressed us, like spanking pomegranates to release the arils and helpful tips on working with bacon. But sometimes "mind-blowing" kitchen hacks don't live up to their hype. Indexed blog The Kitchn reports on 12 tips that didn't… read more

Jazz up your julep

April 30, 2015 by
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Few celebrations or holidays have a cocktail that is as strongly associated with the day as the Kentucky Derby does with its mint julep. Saturday marks the 141th anniversary of the prestigious thoroughbred race, and there is no telling how many mint juleps have been consumed since the inaugural event in 1875. Southerners love their traditions, so until recently the classic cocktail saw… read more
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