Food news antipasto

December 4, 2022 by
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Food is a significant contributor to cultural heritage, and UNESCO recognizes exceptional food items by adding them to its Cultural Heritage List. The latest food to officially become part of the "intangible cultural heritage of humanity" is the French baguette. President Emmanuel Macron described the baguette as "250 grams of magic and perfection in our daily lives.” Dan Leader's 4-hour… read more

Can The Great American Baking Show match the GBBO?

December 3, 2022 by
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The Roku Channel just launched the first episode in its new series The Great American Baking Show. It is a celebrity-baker, holiday-themed program so we don't yet get to meet the bakers who will be competing in the 'real' program, but it does give us a flavor of what to expect. I watched this first episode and so far I… read more

What not to give for the holidays

December 2, 2022 by
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I'm sure most of you have been seeing lots of advertisements and posts about gift ideas, and if your browsing habits influence the algorithm like mine do, most of what you see is food or cooking related. My biggest problem is that plenty of what I see in those articles appeals to me as a gift recipient, not necessarily as… read more

Is mise en place really necessary?

November 30, 2022 by
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Read the foreward to any cookbook and the author will probably mention mise en place. It is touted as the key to making sure your food will turn out well, and there are definitely benefits to the practice. But, as Mark Bittman points out in a recent episode of his podcast focused on the new edition of How to Cook… read more

Food news antipasto

November 28, 2022 by
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The Gourmand Cookbook Awards winners were recently announced, with a whopping 45-page listing by country. Each category in the awards contains multiple winners, considered the “Best in the World” for their respective topics or regions. The list is sprawling and contains worldwide submissions for various cities, countries, and subjects. While you may not recognize all of the authors or titles,… read more

The luxury of leftovers

November 25, 2022 by
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Many moons ago, I regarded most leftovers with annoyance. Since I liked cooking so much I did not enjoy revisiting the food from the previous day, preferring to having something completely new for each meal. As I got older I realized the error of my ways, learning that leftovers were a delicious timesaver as well as a sign that I… read more

Words of advice on Thanksgiving Eve

November 23, 2022 by
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My social media feeds are full of photos of gorgeous pies and beautiful roasted turkeys. This is the first year in over a dozen that I haven't made a huge meal (I even cooked a whole feast for just two of us during Covid lockdowns), instead I'm taking it easy, going to a friend's place, and only make a couple… read more

Food news antipasto

November 20, 2022 by
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As we gear up for the biggest food holiday in the US, people are finalizing their big Thanksgiving Day feast. Although everyone wants the meal to be amazing and delicious, sometimes things don't go as planned. We've all had cooking mishaps, and often these turn into memorable events that get discussed for years afterward. My husband still loves to regale… read more

Accessorize your air fryer

November 16, 2022 by
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Apparently I am the only person in the world who has not discovered the joys of an air fryer. Following a recent office lunch outing, a group of my colleagues discussed the wonderful meals they recently made in their air fryers, and of the dozen people there I was the sole holdout who hadn't yet purchased this marvelous appliance. Since… read more

Have food, will travel

November 14, 2022 by
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Several years ago I was tasked with making a cake for my brother's wedding. The only problem was the fact that I lived an eight-hour drive away, and I would not have time (or equipment) at my disposal at the wedding venue to make the cake there. I decided to make and freeze the cake and buttercream, and just do… read more

Food news antipasto

November 13, 2022 by
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Assorted cheeses on a rustic wooden board
Celebrity chef Guy Grossi helms Garum at the Westin Hotel Perth, and his Christmas lunches are among the most sought-after on the day. So what does he eat when he gets home? The revered chef shares some of his family traditions with The Sydney Morning Herald (registration or subscription required), saying “It’s all about the celebration and the feast.” It's… read more

Words that capture a culinary experience

November 9, 2022 by
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If you don't grow up speaking English, it can be an extremely difficult language to learn. It has appropriated words and structure from so many different languages that making sense of grammar and spelling rules often requires reciting a poem (i before e except after c, or when sounded like a as in neighbor and weigh - and of course… read more

In praise of garlic powder

November 7, 2022 by
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Watch a few videos of chefs and food writers and most of them will probably tell you that it's best to cook with fresh ingredients, especially when it comes to garlic. You'll see differing advice on how best to chop or mince the allium, but by and large most everyone will be saying that fresh garlic is much better than… read more

Food news antipasto

November 6, 2022 by
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We begin this week with another passing to report. Former New York Magazine Restaurant critic Gael Greene died this week at age 88. Greene revolutionized restaurant criticism. According to the NYT obit, "she put a premium on lively prose and colorful detail, throwing overboard the pompousness of the professional gourmets who dominated the profession." People noted the sensuality that came… read more

The Great British Bake Off/Baking Show – Week 8 – Pastry

November 5, 2022 by
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We are down to five bakers for the quarter finals and this week was all about pastry. Signature: 12 individual Vol-au-vents made with a rough puff pastry and a sweet filling. Sandro forgot to turn on his oven - maybe his leather pants were too tight. (Forgetting to turn on the oven happens to contestants on the regular, a few… read more

How much do you cook from your cookbooks?

November 4, 2022 by
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By and large, EYB Members own a lot of cookbooks. The numbers vary, with some people having just a handful and others thousands, but it is safe to say that if you are a member who does not like or possess multiple cookbooks, you would be an outlier. How much each of us actually cook from all of the books… read more

What’s your food risk tolerance?

October 31, 2022 by
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Pathogens lurk everywhere: doorknobs, countertops, shopping carts, refrigerator handles, basically every surface you touch contains bacteria, some of it harmful. Your food can harbor nasty bugs too - salmonella, campylobacter, listeria, and E. coli are frequently found in grocery items ranging from salad greens to chicken. As someone who was once hospitalized (at Christmas, no less) for food poisoning, I… read more

Food news antipasto

October 30, 2022 by
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We begin this week's review with some sad news:  venerated restaurateur and chef Joyce Molyneux passed away on October 28 at the age of 91. For decades, Molyneux helmed the Carved Angel, Dartmouth. One of the first female chefs to be awarded a Michelin star, in 1978, she never exhibited the unseemly behavior espoused by many chefs of the era,… read more

A treasured family cookbook gets a new life

October 27, 2022 by
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Top view of a vintage open cookbook surrounded by some spices and herbs like thyme, rosemary, laurel, pepper, garlic and chervil, and some kitchen utensils. The cookbook is at the center of the image and its pages are empty so you can use it as a useful copy space. Objects are on a rustic dark brown wooden table.
If your house were on fire, what would you grab on the way out the door? For some people it might be a treasured photo album, but for me it would be the handwritten cookbook my grandmother gave me when I got married because it is a tangible and irreplaceable part of my family's history. For Holocaust survivor Steven Fenves,… read more

Autumn pantry essentials

October 25, 2022 by
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Although autumn has been playing coy in many locations (it was in the upper 70s here two days ago, 20 degrees Fahrenheit above normal), cooler temperatures will be here soon for many of our Members. With the change in the season, thoughts turn to warming spices and holiday traditions. BBC's Good food is here to help us make sure our… read more

Food news antipasto

October 23, 2022 by
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Fans of Anthony Bourdain might be excited to read the unauthorized biography titled Down and Out in Paradise. Author Charles Leerhsen could have dived into the many facets of Bourdain's work but instead focuses on the drama and the book, according to the late chef's friends and family, gets many facts and details wrong. In a review in The Guardian,… read more

Are more grocery store woes on the way?

October 20, 2022 by
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I am beginning to feel a bit like Debbie Downer when I post stories like these, but I also believe they contain information that is pertinent to our Members. Yesterday Jenny clued me in to another report saying that shoppers can expect shortages and even higher prices in grocery stores just as the holiday cooking and baking season begins. This… read more

The 40 rules all GBBO contestants must follow

October 19, 2022 by
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I admit that I am a GBBO junkie - I follow contestants on Instagram, watch the program religiously, and often bake recipes published when the shows air. So when I saw a link that talked about the 40 rules that all GBBO contestants must follow, I clicked on it almost reflexively. Most of them are obvious, but some were enlightening.… read more

Food news antipasto

October 16, 2022 by
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If it feels like your grocery budget is on a never-ending upward climb, you are far from alone. Inflation on food products is near or has passed double digits year over year in many places, and people are looking for ways to save on their food bill. The Washington Post recently wrote about five ways to save when grocery shopping,… read more

Butter boards spawn new trends

October 13, 2022 by
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Overhead shot of a portion of a wooden serving board with handle topped with bowls of olives and cheese, plus melon balls, nectarine slices, folded salami and proscuitto slices, toasted baguette slices, and basil leaves for garnish. Bamboo skewers are off to the left side of the board, which rests on a marble surface. A small pitcher of sauce is on the right.
A few weeks ago I wrote about the TikTok trend of butter boards. As often happens with viral trends, this has produced plenty of copycats. Apparently concept of smearing a tasty dip onto a serving platter and surrounding it with vegetables appeals to a broad audience, because now there are not only butter boards, but hummus boards, Nutella boards and… read more
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