Baked chicken and lazy summer pudding

July 29, 2012 by
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Having imbibed the Olympics spirt, we thought these two recipes from Nigel Slater in The Observer serves two purposes. First, they cater to our British frame-of-mind and, second, the recipes are easy enough to be able to prepare with minimal viewing time lost. Slater describes The Baked Chicken with Summer Vegetables as  follows: "I rubbed a load of chicken pieces, mostly… read more

Celebrating the Olympics

July 27, 2012 by
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We're celebrating the beginning of the Olympics with two articles from our friends at Serious Eats. Kenji Alt has concocted a "A Ring Shaped Meal for the Olympics" including recipes for Homemade Bagels, Guinness Onion Rings, Ring-Shaped Pasta with Broccoli and Tomato, Ring-Shaped Meatloaf, and Orange Blossom Bundt Cake with Peaches.     And for anyone lucky enough to be in… read more

Which food term would you like to stomp out?

July 26, 2012 by
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We loved a recent story on Grub Street New York  discussing annoying food terms. As they state, "The time has come to publicly shame these terrible words and constructions and eliminate them from food writing forever." They proceed to list a group of words that should be expunged and ask for more suggestions. So what are these words? Here you… read more

Heirloom tomatoes may not be all they’re cracked up to be

July 25, 2012 by
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The Boston Globe has an interesting article today about heirloom tomatoes, frankly asking if they're really worth all the hype and extra cost. There's no question that many of us have been caught in the romance and nostalgia they represent. But should we be? As Beth Teitell writes: "But I am under the power of something, and it's more powerful… read more

15 need-to-know tomato tips

July 24, 2012 by
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    For those of us in the summer months, fresh tomatoes are at their peak - making this article from The Kitchn, "15 Tips to Help You Get the Most Out of Your Tomatoes" particularly timely. Here's their list, we hope you find something new:  The best place to store tomatoes to keep them fresh and juicy. How to store leftover tomato… read more

25 baked alternatives to French fries

July 23, 2012 by
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No one is going to argue that a good French fry (or chip) is a birthright around the world. But sometimes you just want something different, something healthier, something that will use up any excess vegies you may have hanging around. Buzz has accumulated a list of 25 alternatives that introduces some intriguing possibilities. Find the recipes here: Baked avocado… read more

A not-so-guilty pleasure: Community cookbooks

July 22, 2012 by
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The Salt has a nostalgia-inducing article about community cookbooks that we thought would appeal to our members - we dare say many might have a few in their cookbook collection. And while some of these cookbooks have achieved nation-wide fame - certainly the Junior League books are widely known - perhaps the best loved are those from local churches, schools, and… read more

3 must-know tips about bacon plus a novel corn recipe

July 20, 2012 by
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We're in a bacon mood today, so we're offering a two-parter. From America's Test Kitchen Feed, here are 3 things everyone should know about bacon, including how to easily separate the slices (roll the package), efficiently freeze (roll cylinders of 2 -4 slices), and effectively add maple flavor when oven-baking (glaze). And from Smitten Kitchen, Deb's used her excess corn… read more

Quick tip: Feta cheese lasts forever and is a great recipe enhancer

July 19, 2012 by
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TheKitchn has a wonderful quick tip regarding Feta cheese, certainly one of the most underrated cheeses. As they write, "One cheese I always try to keep in the refrigerator is feta, and the most important reason for this is taste. Feta is a complex cheese that manages to be rich and creamy but also tangy and bright. It has much… read more

Vegetables’ dirty little secret

July 18, 2012 by
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Julia Moskin in The New York Times has an excellent article this week, "Raw Panic" on how to cope with an overwhelming quantity of vegetables. As she writes, "HERE'S a dirty little secret of summer.  What should be a beautiful and inspiring sight - your kitchen, overflowing with seasonal produce - is sometimes an intimidating tableau of anxiety. The knobbly… read more

Is milk bad for you?

July 17, 2012 by
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In a New York Times column, "Got Milk? You Don't Need It" Mark Bittman recently attacked the premise that drinking milk is healthy. After suffering a lifetime of acid reflux and heartburn, Bittman cured his problem in just 24 hours by going off dairy products. But Bittman doesn't just argue against dairy consumption by those who have heartburn. He goes… read more

Diverse and fun reading

July 16, 2012 by
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We've mentioned before that one of the great joys of being involved with Eat Your Books is the pretense that we need to stay up-to-date with food writing as part of our job. And another joy is the ability this blog offers to share some of our more under-the-radar finds with our readers. This morning we offer two books and… read more

Just for laughs: Top 10 funny food graphs

July 15, 2012 by
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The Huffington Post recently composed a list of the top ten food graphs - based on their amusement rather than scientific value - from GraphJam. Here are the chart titles; take a look for a quick laugh and maybe some food for thought: The four food groups of the recent college grad What I learned from the Food Network Probability of… read more

A hot drink like tea will actually cool you down

July 13, 2012 by
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It's fairly well known that eating spicy food actually cools you down. However, as this NPR report states, the same science works for hot beverages. Whether you're in the middle of a heat wave or experiencing cool comfort, there's no reason not to enjoy your afternoon cup of tea or morning cup of coffee. In fact, it will both heat… read more

Wine helps prevent bone loss & thank you Marion Cunningham

July 12, 2012 by
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Two news items recently caught our attention  - one good news (for many of us, at least) and one sad. On the good news front, Salt at NPR reports that drinking a moderate amount of wine helps women prevent bone loss: "A new study of women in their 50s and early 60s finds that moderate alcohol consumption may help prevent bone loss.… read more

Silicone spatulas: Should you buy one?

July 11, 2012 by
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Every cook needs a spatula for so many things - cooking, scraping out bowls, gentle folding. And this wide variety of tasks that it's called on to perform often means you need a wide variety of spatulas - a firm, heat-proof one for scraping a pan, a plastic one to use on a nonstick pan to stir eggs, a large… read more

Beer Can Chicken is just a waste of beer

July 10, 2012 by
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Over at the Huffington Post, Meathead (aka Dr. Greg Blonder) tackles one of the major barbecue legends - that grilling a whole chicken on top of an open beer can produce succulent, moist, delicious chicken. Using quite a scientific approach, he praises Beer Can Chicken for succulent skin but then proves wrong all the other supposed advantages.  Among the items… read more

Somebody has to bring home the bacon

July 9, 2012 by
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There's a new food magazine that's creating a lot of attention. Lucky Peach is a quarterly magazine about food and writing, described on their website as follows: " Lucky Peach is a new journal of food writing, published on a quarterly basis by McSweeney's. It is a mélange of travelogue, essays, art, photography, rants, and recipes in a full-color, meticulously designed format.… read more

The revival of English food

July 8, 2012 by
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In the Guardian Sybil Kapoor recently discussed a reissuance of  Arabella Boxer's Book of English Food, a history of English food in the last century. She couldn't help but notice the similarity between a particularly attractive period  - the 1920s and 30s - and today's British food renaissance. As she writes, "In this classic, Boxer depicts English food of the 1920s and… read more

Are you overdoing prep work in the kitchen?

July 7, 2012 by
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On Sara Moulton's website, she has an interesting article that's creating some buzz in the food world.  Whereas cookbooks, videos, and blogs have - at least for the last 10 years - argued that home cooks should always  prep and measure ingredients before starting to cook (a practice professional chefs call "mise en place"), Sara has decided this practice is… read more

EYB’s favorite cookbook authors

July 6, 2012 by
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In a recent blog, we posted Food52's top 10 essential cookbooks. The posting inspired us to look at our own site and statistics. However, we ranked cookbooks by authors, looking at how many of our members owned a cookbook by a certain author. Here are the lists and our comments (links are to the authors' pages in the EYB library): EYB's top… read more

Everything you wanted to know about hot dogs

July 4, 2012 by
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Hot dogs are synonymous with summer - at least here in the United States - but sausages are also world-wide, so we thought this article from Leslie Hatfield at the Huffington Post, All About Hot Dogs: Kosher Controversy, Label Confusion, Regional Flavors and More would appeal both to those of us celebrating summer and the 4th of July and those… read more

Top chefs say that sometimes supermarket brands are best

July 3, 2012 by
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The New York Times has a recent article, 'When Local Sourcing Means Aisle 12' that helps bring some perspective to the constant media drumbeat to buy all local, all organic, all farmers' market, all the time. They interviewed a variety of well-known chefs who each confessed to sometimes just needing, wanting, or indulging in a good old-fashioned supermarket item. As… read more

Love Whole Foods or loathe it?

July 2, 2012 by
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Over at Food Republic they've reprinted an essay from the New Yorker, How Whole Foods Created A New Breed of Shopper. As Tom Roston writes,  "In my darker moments, I imagine what it might be like to live through an alien invasion. I'm not a War of the Worlds, death-and-destruction kind of guy; I am more prone to creepier visions of the Invasion… read more

How to make a better peanut butter and jelly sandwich

July 1, 2012 by
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Many of us sometimes crave a peanut butter and jelly sandwich, but the actual sandwich just never seems to match expectations. In this video from Chow, Keena Tallman from the restaurant, "PBJ's," offers some savvy advice on how to keep a PB&J sandwich from disappointing. It's not complicated - just a question of balance and ingredients. And also be sure… read more
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