Ottolenghi’s new podcast

September 6, 2018 by
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Can't get enough of Yotam Ottolenghi? Then we've got great news for you! Not only is his new book Simple out now in the UK and soon in the US, we've just discovered that the acclaimed chef and cookbook author has put together a podcast called SIMPLE Pleasures. (Where does he find the time?!) The blurb for the podcast says that… read more

London chefs head west

September 5, 2018 by
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The US may be on the cusp of another British invasion. This time around, however, it won't be music hitting the shores it will be food, as several London chefs and restaurant groups are opening new locations in the United States.  New York and Washington are the targets of the first wave of restaurants, with the former getting the most… read more

Saveur Blog Award finalists announced

September 4, 2018 by
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Saveur received over 20,000 nominations for its annual blog awards, and they have whittled the list down to 66 finalists (we missed the cut again this year, but thank you to everyone who nominated us!).  There are eleven categories for the blog awards: travel, most inspired weeknight dinners, food Instagram, drinks, baking and sweets, entertaining, food videos, new voice, photography, food… read more

Bring on the pumpkin

September 3, 2018 by
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Labor Day is nearly over here in the US, and that can only mean one thing: pumpkin season has officially begun. Pumpkin spice-flavored items have sprung up on menus everywhere (pro tip - there is no pumpkin in pumpkin spice), but even better, sweet pie pumpkins are popping up in stores. Of course, canned pumpkin is available all year round,… read more

When life hands you lemons (and cucumbers and tomatoes and herbs and…)

September 2, 2018 by
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After a trip to a particularly bountiful farmers' market last week, I stood before my open refrigerator in wonderment at the heaps of luscious fruit, vegetables, and herbs I had just purchased. Just as I was basking in this embarrassment of riches, panic struck: how was I going to use all of it before it went bad?  The panic was… read more

James Beard on the importance of salt

September 1, 2018 by
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Discovering a new seasoning is one of the greatest pleasures a food lover can have. The first time you taste it, you immediately start imagining all of the dishes in which you could use the flavor. It gets tucked away in your mental spice box, ready to be pulled out at just the right moment. The more you cook and… read more

The latest tattoo fad is inspired by kitchenware

August 31, 2018 by
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Tattoos of whisks, animals, cupcakes, and more adorn various body parts of chefs and dedicated cooks all over the world. Now we can add a new category to the annals of kitchen-inspired tattoo art: Pyrex bowls and bakeware. The designs, which have changed only subtly since the 1950s, have arguably lasted so long that they have attained a classic status.… read more

José Andrés releases a new memoir next month

August 30, 2018 by
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Chef and restaurateur José Andrés added another job description - humanitarian - several years ago when he started the nonprofit organization World Central Kitchen. Andrés founded WCK following the devasting earthquake in Haiti in 2010. Last September, WCK tackled an even bigger challenge, helping to feed tens of thousands of people after Hurricane Maria devastated Puerto Rico. Andrés and WCK landed on… read more

Bong Appetit? Chefs take an interest in marijuana

August 29, 2018 by
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With the expansion of recreational marijuana in several US states, entrepreneurs have looked for new ways to market their product. One popular concept is marijuana edibles, usually sold in the form of chocolates or candies. Of course, baking with marijuana is not a new concept, as almost anyone who was a college student from the 1960s onward could tell you.… read more

Mayo is good for more than sandwiches

August 28, 2018 by
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Most of us have a jar of mayonnaise in the refrigerator, just waiting to be slathered on a sandwich. That's far from the only use for the condiment, however, as Food & Wine explains. They have five chef-recommended ways to make the most of mayo. Recent articles have predicted the end of mayonnaise (allegedly millenials don't like it), but chef… read more

The rise of the donut peach

August 27, 2018 by
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In 1993, Florence Fabricant reported on a new type of peach that was "juicy and luscious" but looked rather odd. It was much more squat than the typical golden red orb that everyone loved. First called a Saturn peach, it became known as the "donut peach", and now it's taking the US by storm.  Donut peaches are descendants of wild… read more

Mark Hix adores this classic cookbook

August 26, 2018 by
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Mark Hix is a celebrated food writer and renowned restaurateur. He has five acclaimed restaurants, pens a weekly column in the Independent on Saturday magazine, and has written several award-winning cookbooks. Hix has an impressive 2,500+ volume cookbook collection, but he admits he really only reads a few of these with any regularity. One of those is Anna del Conte's… read more

The biggest food trends of the past 40 years

August 25, 2018 by
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We spend a fair amount of time researching and reporting on food trends here at EYB. No matter how frivolous, they are reflected through the subject matter of new cookbooks. However popular they may be at the time, the very nature of trends is that they fade away. A review of yesterday's trends invokes nostalgia - and sometimes puzzlement - but… read more

Madeleine Kamman’s lasting influence

August 23, 2018 by
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A few weeks ago we reported the news of Madeleine Kamman's passing, and how her teaching techniques had a profound influence on her students. One didn't have to take a cooking class from her to be influenced by Kamman, as her writing also provided inspiration to generations of cooks and writers. Over at Food52, several people including Amanda Hesser and Amy… read more

State fair season is here

August 22, 2018 by
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The cicadas are buzzing, signaling the wind-down of summer in the US. Another sign that summer is drawing to a close is the opening of state fair season. Across the country, each state celebrates with a combination of agricultural exhibits, carnival rides, concerts, and, of course, food. Lots and lots of food.  People flock to stands selling a variey of goodies,… read more

Chef Peter Doyle reflects on a 40-year career

August 21, 2018 by
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After over 40 years behind the stove in some of Australia's finest restaurants, renowned chef Peter Doyle is hanging up his apron. In an interview with Australian Gourmet Traveller, the Sydney-based chef shares his insights on how the restaurant business has changed over the course of four decades.  Doyle begins by recounting his inauspicious entry into the restaurant world. "The… read more

What’s the best way to store basil?

August 20, 2018 by
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Basil is one of those herbs that shines best when fresh - the dried version offers only a pale ghost of the plant's vibrant flavors. Growing your own is the best way to capture those essences, but not everyone can do that. Purchasing fresh basil is the next best option, but it doesn't store well. Aside from using it the… read more

Buyer beware when it comes to cookbook safety

August 19, 2018 by
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The recent recall of Tales from a Forager's Kitchen got me thinking about food safety in cookbooks. Many modern books go out of their way to be safe, with meticulous instructions and caveats - especially books on sous vide cookery. With older books and self-published books, you're on your own.  Books by self-described foragers or naturalists are among the most… read more

Cookbook author James Villas dies at 80

August 18, 2018 by
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We have more sad news in the world of cookbooks, as author James Villas has died at the age of 80. Villas was one of the best known and most respected authorities on American cuisine. A native of Charlotte, North Carolina, he left an indelible mark in the world of food.  Villas was the food and wine editor of Town & Country… read more

What’s missing from today’s cookbooks?

August 17, 2018 by
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With the number of cookbooks released every year on a wide variety of topics, it can be difficult to imagine that there are subject areas that aren't being fully explored. However, a recent tweet from the NYC cookbook store Kitchen Arts & Letters caught my eye because it discussed this very concept. KAL posted that there weren't enough recipes for… read more

The 40 most important US restaurants of the past 40 years

August 16, 2018 by
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In the world of dining, there are restaurants and then there are restaurants. The former are good and sometimes wonderful eateries, while the latter take things to a higher level, redefining genres and influencing a generation (or more) of chefs. It is this type of restaurant that Food and Wine explores in its list of the 40 most influential restaurants… read more

In praise of the potato

August 15, 2018 by
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For hundreds of years, potatoes have fed much of the world. Whether roasted, boiled, baked, or mashed, the humble spud has been the preferred side dish for - and sometimes even the star of - countless meals in the Americas and Europe. But recently the ubiquitous dinner companion has struggled. Millenials seem to prefer rice as their starch, so potato… read more

Rodale issues a cookbook recall

August 13, 2018 by
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The news is buzzing daily with reports of recalls on a variety of consumer products ranging from automobiles to lettuce. One thing you don't frequently hear about, however, is a recall of a cookbook. We recently learned of such a recall, for the book Tales from a Forager's Kitchen by Johnna Holmgren.  Holmgren, who has a large following for her… read more

Rethinking iceberg lettuce

August 11, 2018 by
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Like many EYB Members, I spend a lot of time thinking about food. If I'm not making it or eating it, I'm reading about it. All of this time spent on one subject can make one jaded about certain ingredients or dishes. After searching out little-known and exotic items, you can easily come to disparage things that seem plain or… read more

Is the celebrity chef a thing of the past?

August 10, 2018 by
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From the late 1990s into the 2010s, celebrity chefs were riding high. They were opening restaurants left and right, with Hollywood stars in attendance during opening night. Emeril Lagasse even had his own sitcom (albeit a short-lived one). Today, however, the winds seem to be shifting. The much-hyped restaurants are closing, prompting speculation about the decline of the celebrity chef.… read more
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