Shining the spotlight on tahini

October 10, 2016 by
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  When someone mentions tahini, you probably think hummus. While that is a great use for the sesame seed butter, tahini is certainly not a one hit wonder. Cooking Light Magazine explores the many ways to use the paste in a primer on tahini. The article extols the many virtues of tahini before getting to recipes highlighting the ingredient. For… read more

Travel around the world in a sweet way

October 9, 2016 by
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  When people talk about virtually traveling around the world by making dishes from various cuisines, savory foods generally get the spotlight. But we shouldn't forget about dessert, says indexed magazine Saveur. They examine 22 different dessert recipes from across the globe.  Some of the recipes are familiar, like French eclairs and chocolate chip cookies. But if you are in… read more

Ottolenghi moves peppers to the forefront of the meal

October 8, 2016 by
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  Peppers are a staple in most cooks' kitchens. They are so often used in supporting roles that they can be ignored when it comes to the starrring role in dishes. Instead of relegating them to background props, chef Yotam Ottolenghi says they deserve to be the stars of the dish. The popular chef notes that peppers "do a lot… read more

No aged balsamic? No problem

October 7, 2016 by
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  Aged balsamic vinegar (aceto balsamico tradizionale) - syrupy, rich, complex and just a little sweet - is a decadent splurge. When you're on a budget, it can be a bit too much of a splurge.  If you can't afford to spend the big bucks on a 25-year aged balsamic, the editors at America's Test Kitchen have created a cheat that is almost… read more

Pairing whisky with food

September 28, 2016 by
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We've long been familiar with wine pairings on menus, and in recent years beer pairings have become commonplace as well. Now chef Marcus Samuelsson is adding another category: pairing food with Scotch whisky. Working with iconic distiller Glenmorangie, Samuelsson brings his knack of blending different cultures and cuisines to bear on pairing foods with spirits. In his year-long partnership with… read more

Dumplings pack flavor in a small package

September 24, 2016 by
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  It seems that almost every culture enjoys dumplings, whether filled or just pillowy clouds of deliciousness. What's not to love? Today we'll focus on the filled variety; petite packages containing a variety of savory (and even a few sweet) fillings that liven up a meal, whether you find them in a soup or on your dinner or dessert plate.… read more

A look at online cookbook clubs

September 21, 2016 by
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Many cookbook lovers attempt to start a cookbook club but discover that schedules are difficult to coordinate, folks back out at the last minute and unless you can develop a core group of committed individuals, it becomes more of a headache than a delicious experience. One of the ways to lessen the headache and still enjoy the camaraderie of discussing… read more

The rise of the veggie burger

September 7, 2016 by
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  Not too long ago, you might see the occasional veggie burger on a menu as a half-hearted attempt to appease vegetarians in an establishment that was heavy on the meat offerings. Usually there wasn't much thought put into the patty; it was likely a frozen commercial product. These days chefs are not only revisiting the veggie burger, they are… read more

Low and slow isn’t just for meat

August 31, 2016 by
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  We all have our favorite long-cooked stews and braises that transform tough cuts of meat into silky, lush dishes. We shouldn't save this technique just for meat, though, says Emily Horton of The Washington Post. She suggests that many vegetables can also shine when cooked low and slow. Horton says that while we may automatically revert to salads and… read more

For better pie, add flavor to the crust

August 28, 2016 by
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When we bake pies, we usually focus on adding flavor by tinkering with the filling. Spices and aromatics like ginger and cinnamon boost the flavor impact. By only concentrating on the filling, however, we are missing a great opportunity, says Bon Appétit magazine. They explain why we should be flavoring our pie crusts. Bon Appétit  was inspired by Ashley Capps,… read more

Savory jams surge in popularity

August 23, 2016 by
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When you think of jam, you probably have something sweet in mind. One of the fastest growing condiment segments, however, is full of low- and no-sugar products: savory jams are on the rise in stores and eateries all over, according to NPR's The Salt. These jams utilize familiar products like berries, onions, and tomatoes in less traditional ways. The trend… read more

The savory side of yogurt

August 18, 2016 by
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  Despite being a fermented product, which inherently means it has a sour base, yogurt has developed a reputation for being on the sweet side. That's because we are most familiar with the highly-sweetened, fruit-enriched product often served for breakfast. But as Tasting Table points out, yogurt has a place in savory applications - even for breakfast. Many of us… read more

Using dried vs. fresh herbs

August 17, 2016 by
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Plenty of recipes call for fresh herbs, but in others you'll see dried herbs specified. You might be tempted to substitute fresh for dried whenever possible, but you shouldn't just do it reflexively, according to J. Kenji López-Alt of The Food Lab. In many cases you are better off with dried herbs, he says. The reason that some herbs are just… read more

Cooking with dukkah

August 13, 2016 by
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  If you haven't tried dukkah, a traditional Egyptian spice blend made with nuts, seeds and spices, you might not know how versatile it is. As Tasting Table tells us, dukkah can be used on almost any food, from adding zest to a fried egg to creating a crunchy coating for meats, fish, and vegetables. In Claudia Roden's The New… read more

You put what in the dish?

August 10, 2016 by
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When you discuss putting non-traditional ingredients in an iconic dish there can be a strong response from purists who see the addition as sacrilege. Suggest adding peas to guacamole or cream to pasta carbonara, for instance, and the comments section of the blog post will feature plenty of righteous indignation. Sometimes, however, putting in unusual ingredients is just the ticket… read more

No bake sweets to beat the heat

August 5, 2016 by
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  When it's brutally hot outside, the last thing you want to do is turn on the oven. But when you still want a sweet treat to end the meal, you may be tempted to fire it up, especially when you have a hankering for a pie made with the delicious fruits you plucked from your garden or the farmers'… read more

Ways to use all of your peak season tomatoes

August 2, 2016 by
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  It's peak tomato season in the US right now. Farmers' market stands and home gardens alike are brimming with tomatoes in all sizes and colors. Sometimes it can be overwhelming to find ways to use all of the delicious fruit (yes, technically tomatoes are fruit) without returning to the same recipes over and over again. But thanks to the… read more

It’s National Cheesecake Day

July 30, 2016 by
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Today is National Cheesecake Day, and if it's a good enough reason for Dorie Greenspan to celebrate, it's good enough for me. Cheesecake's relative ease and make ahead nature are only two reasons it's such a wonderful dessert. You can also play around with a seemingly endless combination of toppings, crusts, flavors, and textures to suit any mood or occasion.… read more

Improve your pie making skills

July 28, 2016 by
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  Who doesn't love a great pie? Some foods wax and wane with changing tastes (think aspic), but pie's allure has held strong for centuries. According to historical records, approximately 22 million pies were baked and sold in Manhattan way back in 1895, and the number is no doubt much higher today. Pies are popular the world over, and although… read more

Cherry on top

July 17, 2016 by
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Cherry season is in full swing in the US and Canada. The luscious fruits prominently displayed in the produce section of the supermarket (or, if you are lucky, at your local farmers' market) are just too pretty to pass up. If you aren't sure which varieties are best for which use, Epicurious can lend a hand, with a guide to… read more

Get the most out of less-than-perfect tomatoes

July 16, 2016 by
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Sometimes the tomatoes from the farmers' market haul are so gorgeous and ripe that all you have to do slice and serve; they need no other garnish than a pinch of salt and pepper. Other times - or with some supermarket produce - the fruit is less than perfect. What to do then? Bon Appétit has the solution, with four… read more

Diana Henry is sweet on honey

July 12, 2016 by
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It's always a pleasure to read articles from EYB Member favorite and James Beard Award winner Diana Henry. In a recent article for The Telegraph, she turns her attention to a sweetener that has used by humans even before the earliest recorded history: honey. Diana discusses a few great ways to use this simple product, focusing on specialty honeys. She… read more

Why you should be treating your vegetables like meat

July 9, 2016 by
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Cooks have developed a plethora of methods to transform meat into something delicious. Brining, curing, and smoking are just three techniques that can add flavor to and enhance the texture of meats. But we shouldn't limit these methods to meat, we should also be applying them to get the most out of our vegetables, says Bon Appétit. The magazine lists… read more

How to use up buttermilk after you make pancakes

June 12, 2016 by
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Does the following scenario sound familiar? You make delicious, light and fluffy buttermilk pancakes for a leisurely Sunday brunch. Then for the next couple of weeks, every time you open the fridge, the mostly-full carton of buttermilk stares at you reproachfully. (Or am I the only one who anthropomorphizes food?) You ponder what to do with it, but never seem… read more

Why Roman food is hot right now

June 5, 2016 by
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  There is no shortage of Italian cookbooks - we've all fallen in love with the cuisine of Tuscany, Sicily, and other Italian regions. But until just a couple of years ago there were no books dedicated to the foods of Rome. That has recently changed, with the publication of several cookbooks highlighting Rome's unique cuisine. Diana Henry explores why… read more
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