How to cook any type of grain

February 1, 2018 by
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  The number of grains that available to cooks today is staggering. You can find everything from quinoa to farro to barley in almost any supermarket, and it's easier than ever to come by lesser known items like amaranth or millet. Along with this great variety of options comes a confusing array of cooking times and liquid volume. Indexed magazine… read more

Tips for online cookbook clubs

January 31, 2018 by
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The Cookbook Junkies is a group for cookbook lovers that I started around 2004 as a way to connect with other cookbook lovers after the birth of my son. When CBJ was small, there were no specific rules. As we grew, rules for organization and order had to be set up so that the group worked for everyone.  Fast forward a… read more

Three women bringing their adventures back to our kitchen

January 27, 2018 by
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People who love to create and explore are often incredible writers. They need to be, they rely on their ability to convey what they are experiencing to us in mere words. They weave their magical web to draw us into the beauty of their food or location and when we find ourselves trapped in their experience, we have no desire… read more

January’s Cookbook Club Summary

January 23, 2018 by
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We have been busy working through Smitten Kitchen Every Day, The Zuni Cafe Cookbook and Dorie Greenspan recipes over in the Eat Your Books Cookbook Club, our online cooking group. Desserts are still be churned out in our second group working through Ottolenghi's Sweet (please see our errata sheet for the Americanized version of this book). Please be sure to… read more

Add another tool to your cooking arsenal

January 22, 2018 by
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  A good cook should have several tools in her or his toolkit for amping up flavors or adding zing to a dish. Umami boosters like soy sauce, fish sauce, and Parmesan cheese are commonly used to provide depth of flavor. But sometimes umami isn't what's missing, and you need to add a little tang. For those cases, says indexed… read more

Like browned butter? Try toasted cream

January 16, 2018 by
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  Browned butter's ability to transform the ordinary into the extraordinary is nothing short of a miracle. The complex flavor that develops by heating the milk proteins adds depth to a variety of goods both sweet and savory. As Sohla El-Waylly of Serious Eats shows us, this amazing transformation also works with cream.  Of course, once you think about it… read more

Finding deliciousness in unexpected places

January 9, 2018 by
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  When you enter an upscale grocery store or posh farmer's market, you expect to see the finest produce and the highest-quality foods. Shopping in one of these establishments can be a pleasant experience, as they are usually well-appointed, attractively lit, and have helpful staff. As good as that shopping experience may be, nothing compares to the joy in finding… read more

Eat Your Books Cookbook Club December Roundup – Part II

December 31, 2017 by
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Today, I am sharing Part II of the December roundup for the Eat Your Books Cookbook Club, our online cooking group, and our second group that is working through Sweet (please see our errata sheet for the Americanized version of this book). Helen Goh, is going to try to join us in 2018. Part I was shared earlier this month. This… read more

The most Googled recipes of the year

December 19, 2017 by
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  What did we ever do before Google? It's difficult to imagine a world without it - it's become the go-to source for finding the answers to almost every question. Naturally, many people use the world's most popular search engine to look up recipes (only because they don't know about EYB!). Last week Google reported which recipes were searched for… read more

Eat Your Books Cookbook Club December Roundup – Part I

December 15, 2017 by
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We are doing the roundup of the Eat Your Books Cookbook Club, our online cooking group, and our second group that is working through Sweet, a bit earlier as the newsletter will go out next week before the holidays. Before the end of the year, I will prepare a Part II roundup so that we can share more greatest from this… read more

Vanilla extract in an instant

December 10, 2017 by
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A couple of weeks ago we discussed vanilla in our Spice Support on baking spices. There was a blurb about a shortcut to homemade vanilla extract - and now we have details to go along with that blurb. The Kitchn recently posted a tutorial on how to make vanilla extract with an Instant Pot.  While traditional recipes require weeks or… read more

Neapolitan pizza-making achieves UNESCO World Heritage status

December 8, 2017 by
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Naples, the city where pizza was perfected, just received major recognition for its world-famous pies. UNESCO, the cultural arm of the United Nations, recently added pizzaiuolo -- the art of Neopolitan pizza-making  -- to its 'Representative List of the Intangible Cultural Heritage of Humanity'. More than two million people had signed a petition in support of the Italian city's bid for world… read more

Chocolatiers aim to make you rethink white chocolate

December 1, 2017 by
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  White chocolate is often derided as not being "real chocolate", and critics dismiss it as being one-dimensional and overly sweet. A growing number of chocolatiers are quietly changing that perception, one confection at a time, says food writer Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love.  Most food historians agree that we can… read more

Eat Your Books Cookbook Club January – March Selections

November 29, 2017 by
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In September we announced the formation of the Eat Your Books Cookbook Club on Facebook. We have grown to over 4,400 members and welcome all to join us. In October and November, roundup posts highlighting the wonderful creations our members have been posting were shared. For ease in locating EYB Cookbook Club articles, I have tagged all posts with #EYBcookbookclub and include a link… read more

November’s Eat Your Books Cookbook Club Summary

November 19, 2017 by
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It's time for the monthly roundup of the Eat Your Books Cookbook Club, our online cooking group. November's books were Half Baked Harvest or any of Diana Henry's cookbooks or online recipes that we have indexed here at Eat Your Books. As a reminder, in December we will be cooking from Six Seasons or Salt, Fat, Acid and Heat, plus… read more

Imagine new ‘pastabilities’

November 9, 2017 by
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  There are hundreds of different pasta shapes, each with its own special attributes that make it the perfect companion to a particular style of sauce. Barilla, the world's largest pasta company, isn't content to limit itself to this large world of pasta. For the past few years, the company has been experimenting with intricate 3D pasta shapes. Barilla hosts… read more

Potato, potahto

October 28, 2017 by
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  White, red, russet, gold, fingerling - while these are the types of potatoes you will find in most supermarkets, there are actually dozens of varieties. You might see some of the lesser known cultivars at farmers' markets or upscale grocery stores. It's tempting to pick up a bundle of purple potatoes, but then what? We've found a handy guide… read more

Eat Your Books Cookbook Club Monthly Roundup

October 24, 2017 by
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Last month, we announced the Eat Your Books Cookbook Club - an online cooking group. More information is available on our introduction post. We have already scheduled out the rest of the year as follows: October - Victuals or Orange Appeal, any Southern title, or any Donna Hay recipe from one of her cookbooks or her online recipes that we have indexed here… read more

French butter shortage causes consternation

October 24, 2017 by
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  A perfect storm of various trends is causing a butter crisis in France. Increased demand for French baked goods in Asia and other locations, coupled with a reduced European milk supply, has caused a shortage of butter and a resultant spike in prices that shows no sign of abating.  Butter prices in France have increased 60-percent the past year.  Photos… read more

Now that’s a sweet hamper

October 10, 2017 by
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Sweet, the cookbook from Yotam Ottolenghi and Helen Goh, is already a sensation. If you have been on the fence about ordering the book, there is something that might push you over the edge: The SWEET Hamper, offered through the Ottolenghi website.  In addition to a signed copy (UK edition) of the cookbook, the hamper includes several ingredients to help… read more

Singing the praises of vodka sauce

October 9, 2017 by
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  With all of the negative news that streams across our news feeds on a daily basis (the latest is a series of devastating fires in the Napa and Sonoma regions of California), some of us find comfort in cooking and baking. A few dishes reign supreme when it comes to comfort food, few things fit the bill better than… read more

Coconut sugar adds flavor to your baking

September 29, 2017 by
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  Coconut sugar's popularity is surging, thanks in part to its reputation as a healthier substitute to processed cane and beet sugars. While health claims for the product are mostly unsubstantiated, Gourmet Traveller reports that it is more environmentally responsible than granulated cane sugar. The yield for coconut sugar is at least 50 percent more for the same planting area than sugarcane, and… read more

Coffee flour can add a new dimension to your baking

September 22, 2017 by
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  In the past few years, we've seen a resurgence of flours made from ancient grains, as well as new flours made from a gamut of items including wine and insects. Now another product has hit the market: coffee flour. As Food and Wine reports, coffee flour is not made from coffee beans, but rather from the cherry-like fruit that… read more

Getting to know Comté

September 21, 2017 by
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Did you know that Comté shares a history with Swiss Gruyère? Or that the cows that produce the milk for the cheese get to spend the winter inside a comfortable stone house? Will Studd knows these facts and more, and he shares his knowledge with us in an article in Australian Gourmet Traveller.  Comté began its journey to becoming the… read more

Tips for making better stuffed pasta

September 19, 2017 by
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  Making filled pasta from scratch can be intimidating. Pasta dough can be finicky, and the finished pieces have a tendency to explode when cooked, leaving you with a soggy mess. But done right, they are wondrous: tender pasta enveloping a rich, flavorful filling. Saveur's Stacy Adimando talked with pasta guru Evan Funke, of the Venice (California) restaurant Felix Trattoria,… read more
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