Introducing the Eat Your Books Cookbook Club
September 19, 2017 by Jenny
|
19 Comments
|
Leave Comment
We are happy to announce the Eat Your Books Cookbook Club - an online cooking group where we will cook through one or more cookbooks every month, share our photos and thoughts on the recipes and have fun! Beginning in October, I will do a recap of what folks are cooking up in the group and share it twice monthly here… read more
Cookbook podcast spotlight
September 13, 2017 by Darcie
Almost one year ago, we reported the exciting news that Susie Chang, who has written for EYB, The Washington Post, The Boston Globe, and many other publications, started a cookbook podcast. After 15 episodes, Susie put the podcast on hold at the end of 2016. We're happy to announce that her podcast called Level Teaspoon is back with a new season… read more
In a pickle
September 3, 2017 by Darcie
The fermentation trend shows no signs of slowing down. If you have been hesitant to jump on the bandwagon for making fermented foods like sauerkraut, kimchi, and pickles because you think it will take too much time or that you will need special canning equipment, you should reconsider. There are plenty of recipes that take little time and require… read more
Verrines are perfect for entertaining
August 30, 2017 by Darcie
I read cookbooks like novels, visit food websites on a daily basis, and obsessively think about my upcoming cooking and baking projects. Despite devoting much of my time to food, I frequently encounter dishes and ingredients that I have not heard of before. That happened today when I spied an article on the Fine Cooking website titled Verrines: Splendor… read more
New tricks for an old dish
August 23, 2017 by Darcie
No matter how many foods I make (or attempt to make), I am always amazed at the new ideas that spring from the minds of inventive chefs and home cooks. The latest comes via Tasting Table, which relates the curious pasta technique from Sarah Grueneberg, who earlier this year won a James Beard Foundation Award for Best New Chef. Grueneberg… read more
Why you should be using fish sauce in more foods
August 19, 2017 by Darcie
If you have a bottle of fish sauce in your refrigerator, you probably purchased it to make a Thai dish, but you don't use it much - if at all - outside of that cuisine. Kay Plunkett-Hogge thinks that's a shame. She believes that the funky sauce and its close relatives can add a unique punch to savory recipes of… read more
What is ‘nduja?
August 15, 2017 by Darcie
Spreadable salumi might sound like an oxymoron, but it is in fact a product, namely an Italian specialty called 'nduja. Made from pork, chilli peppers, herbs and spices, the fiery spread (pronounced en-doo-yah) comes from the Calabrian region of Italy. As Australian Gourmet Traveller explains, its spicy flavor enhances many dishes, from eggs to pizza and beyond. In addition to its… read more
Is harissa going to be the next Sriracha?
August 7, 2017 by Darcie
As food trends go, the rise and continued popularity of Sriracha has outlasted many flash-in-the-pan foods that have since lost their luster. The spicy condiment continues to find new devotees, and it has even found its way into other condiments (Sriracha ketchup, anyone?). So what is the poised to be the next Sriracha, taking the world by storm? The Washington… read more
Use your melon
July 30, 2017 by Darcie
Here's a scenario that most food lovers can probably identify with: It's the peak of summer produce season, and the quality of the fruit - plus fantastic prices - leads you to fill your cart to the brim with one (or more) of everything you see. Deciding what to make with this bounty can be a daunting task. While… read more
Making a case for onion powder
July 27, 2017 by Darcie
When I first started cooking, my spice rack held only a few spices: salt, black pepper, a few dried herbs, cinnamon, garlic powder, and onion powder. As I grew more adventurous and sophisticated in my cooking, using more fresh herbs and fewer processed ingredients, some of the spices on my shelf seemed to be outdated. The garlic powder, most of… read more
This app aims to identify recipes from photographs
July 23, 2017 by Darcie
Seeing a photo of a gorgeous dish is nice, but it won't do much good in learning the recipe - at least for now. Researchers have developed an algorithm that locates a recipe for a dish using only a photograph. The algorithm has been made into an app called Pic2Recipe (if they had asked me, I would have suggested Pic2Plate).… read more
Naan to worry – tips for better homemade naan
June 13, 2017 by Darcie
The flatbread naan is traditionally made in a tandoor - a cylindrical clay oven that can achieve heat levels not typically seen in a home oven. Naan is cooked on the sides of the oven, allowing the heat to penetrate quickly and the bread to be done in a matter of minutes. Because of this, home cooks can be… read more
Why dried pasta is better than fresh
June 3, 2017 by Darcie
Fresh pasta has found its way into most major supermarkets, following the trend toward fresher, less processed ingredients. But just because it is fresh doesn't mean it is better than dried pasta, says Evan Kleiman. She explains why in an article in The LA TImes. Kleiman has been saying this for years. Back in 1994, she co-authored Pasta Fresca: An Exuberant… read more
How does a food go viral?
May 30, 2017 by Darcie
It seems that every other week a food video or Instagram post captivates the world (or at least significant portions of it). Whether it's unicorn frappucinos, rainbow bagels, or another kitschy concoction, people across the globe get swept up in the latest craze. But just how do these creations gather such momentum? Tasting Table explores the many factors that… read more
Have you tried these leaves in your cooking?
May 25, 2017 by Darcie
We use the leaves of many different plants in cooking on a daily basis, mostly herbs like parsley, basil, and mint. But there are larger leaves from trees, grasses, and flowering plants that are useful in the kitchen says Saveur Magazine, which provides a list of 10 flavor-packed leaves you can use in your cooking. More than just a… read more
Your guide to the many types of chili paste
May 21, 2017 by Darcie
Not sure what type of chili paste to use in a recipe? Indexed blog Food52 can help. They have put together an excellent primer on the many varieties of chili paste. It turns out that there are dozens to choose from; you just need to know the general type to make the right selection. Chili paste can be simply… read more
Exploring Sicily’s culinary traditions
May 8, 2017 by Darcie
While today Sicily is part of Italy, its traditions, architecture, and more have been influenced over the centuries by various North African and Middle Eastern cultures just as much as that of the Italian mainland. In an article that will make you want to book the next available flight to Sicily, Marisa Raniolo Wilkins (writing for indexed blog Great British Chefs)… read more
Pale foods can be nutritious too
April 14, 2017 by Darcie
We've all heard the mantra from health professionals: for optimal nutrition, eat brightly colored foods. Dark green, vivid orange, deep purple - all of these rich colors are associated with foods high in vitamins and beneficial compounds. Despite this correlation, many pale foods are healthy, too. The Toronto Globe and Mail explains, discussing five colorless foods that are good for… read more
A tale of two briskets
April 8, 2017 by Darcie
Brisket has long been a traditional Passover food, but its popularity in barbecue has surged in the last decade or so. If you've ever wondered how brisket came to be enjoyed both as a slow-cooked Jewish holiday staple and as the jewel of Texas barbecue, Max Bonem of Food & Wine has your answer. The short answer to the… read more
Which pasta goes with which sauce?
April 3, 2017 by Darcie
With hundreds of pasta shapes from which to choose, pairing the right pasta type to the most appropriate sauce can be confusing. Chowhound is making the process simple by giving us a handy chart that's the ultimate guide to pasta and sauce marriages. Each pasta shape has its own backstory, with some variations tied to a specific region or… read more
A celebration of the Persian New Year – Nowruz with a Giveaway
March 19, 2017 by Jenny
Just shy of a month ago, I began researching Kolompeh, an Iranian pastry that has the appearance of a mini pie with a tantalizing mixture of minced dates, cardamom powder and spices. Kolompeh are works of art and I was taken by their detail and beauty. My research led me to the Zozo Baking site where I was lost in the admiration of… read more
The “umami bomb” for baked goods
March 11, 2017 by Darcie
In the savory world, there are plenty of ways to amplify the flavor of foods with ingredients sometimes called "umami bombs" - things like Parmesan cheese, anchovies, and fish sauce. No one has ever really called any ingredient a "umami bomb" on the pastry side of things, at least not until now. Stella Parks, aka The Brave Tart, says… read more
A new name revives interest in an old kitchen staple
March 7, 2017 by Darcie
One of the most popular food trends of late is bone broth. Chefs and bloggers tout it as a superfood with a long list of health benefits ranging from treating arthritis to healing dry skin. Ten cookbooks in the EYB Library contain the term "bone broth" in the title, and all are less than two years old save one, which… read more
Shortcuts that aren’t so short
March 2, 2017 by Darcie
I will eat almost anything that is encased in puff pastry. Although the puff that is found in most supermarket freezers will suffice, nothing beats the homemade version. It is, however, fairly intensive to make at home and, between all of the rolling and resting, it takes a fair amount of time. So I would welcome a shortcut that… read more
Tips for baking better bread
February 26, 2017 by Darcie
One of the most enticing aromas to come out of a kitchen is the scent of freshly baked bread. Even though few things beat a loaf of homemade bread, many people don't bake it frequently. They may be intimidated by the process or might feel like it involves far too much measuring or math. Over at Epicurious, famed baker… read more
Seen anything interesting? Let us know & we'll share it!
Categories
- All Posts (6882)
- Antipasto (2104)
- Author Articles (246)
- Book News (934)
- Cookbook Giveaways (982)
- Cookbook Lovers (254)
- Cooking Tips (107)
- Culinary News (299)
- Food Biz People (549)
- Food Online (788)
- Holidays & Celebrations (267)
- New Cookbooks (148)
- Recipes (1493)
- Shelf Life With Susie (231)
- What's New on EYB (132)
Latest Comments
- GreenhouseCheryl on German Heritage Baking Cookbook Giveaway
- GreenhouseCheryl on The Golden Wok – Cookbook Giveaway
- klrclark on The Big Book of Bread – James Morton – Cookbook Giveaway
- averythingcooks on Food news antipasto
- Karla123 on When Southern Women Cook Giveaway
- BasheeraRaza on Christmas in January – Cookbooks, Cookie Press & Duralex Bowls Giveaway
- orchidlady01 on The Cake Bible – 35th Anniversary Edition – Giveaway
- anya_sf on When a night owl has to make breakfast
- anya_sf on When a night owl has to make breakfast
- oduong930 on The Golden Wok – Cookbook Giveaway