All about 00 flour

January 20, 2022 by
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"It's all about the grind, not the grain." That's what the founders of an artisanal grain mill near me have to say about their products, and it's also a partial answer to the question "what, exactly, is 00 flour?" Renowned chef Alice Waters tackles this question over at MasterClass, regaling us with the ins and outs of this Italian flour.… read more

How much attention do you pay to food awards?

January 17, 2022 by
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The shelves in large supermarkets carry dizzying arrays of products. The hot sauce selection at the modestly-sized grocery store in my medium sized town takes up several feet of shelf space containing dozens of varieties, and the jams and preserves span an even larger area. Trying to decide which item to buy can be a time-consuming exercise. To simplify things,… read more

Food news antipasto

January 16, 2022 by
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Another free online cookbook landed in my inbox this week, this time from Rancho Gordo, the West Coast bean purveyor who has changed the game when it comes to legumes. The short cookbook - really more like a pamphlet - is by Jill Nussinow, a culinary educator, registered dietician, and self-described "bad blogger." Best Caesar from Canadian Living As the… read more

Ready, set, organize!

January 15, 2022 by
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A couple of weeks ago I said that one of my goals for the new year was to organize my (still not finished) new kitchen and pantry. Epicurious must have been paying attention, because they recently published a comprehensive guide on how to organize your kitchen. This feature has segments for creating cooking stations, tips from experts, the best way… read more

Getting credit for the recipe

January 13, 2022 by
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The origins of recipes are often murky at best - think pasta carbonara and the $250 Neiman Marcus cookie - and eerily similar recipes pop up from cookbook to cookbook with little or no explanation of the recipe's history. The issue of recipe plagiarism aside, the concept of who should get credit for a decades-old recipe that has been shared… read more

Tips on food photography

January 12, 2022 by
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We like to encourage our Members to submit photographs of the food they make to accompany the recipes in the EYB Library, but we understand that some people might be hesitant to add photos because they feel like they aren't good enough. We want you to banish those thoughts, because even imperfect shots can add a lot of context to… read more

Food news antipasto

January 9, 2022 by
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Reading Jay Rayner's recent Observer column uncovered a sweet surprise: news of a free cookbook. Tucked away toward the end of the article, under News Bites, was a tidbit about The Marine Stewardship Council publishing a free online cookbook. The free tome includes recipes from famous chefs from around the world and focuses, as you might imagine coming from a… read more

Tips for a great ‘dry January’

January 6, 2022 by
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Despite the fact that cities such as New York are once again allowing to-go cocktails, more and more people are choosing to forego alcohol during the month of January. Some folks combine it with New Year's healthy eating and exercising resolutions while others want to take a break from the excesses of the holiday season. If you are avoiding drinks… read more

January resolution: cook what you like

January 5, 2022 by
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As the calendar rolls over from one year to the next, my social media fills with posts about healthy eating, which foods I must or must not consume, invitations to workout apps, and so on. Even though I do make New Year's food-related resolutions, I avoid any that have to do with "creating a new you!" The old me, while… read more

The enduring appeal of the Bundt pan

January 3, 2022 by
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It's no secret that Jenny and I adore our Bundt pans - Jenny has written an entire cookbook dedicated to them, and I am lucky to work where they are made so can traipse over to the factory store any day I please and add to my collection. Therefore when I spied an Atlas Obscura article about how the Nordic… read more

Food news antipasto

January 2, 2022 by
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We will start out the new year with several cooking tips in case your New Year's resolution was to learn more about or level up your cooking. First up is King Arthur Baking Company, which provides a beginner's guide to baking with miso. Tatiana Bautista explains how using miso can add more complexity and richness to your baked goods and… read more

Comfort foods for the new year

January 1, 2022 by
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Since the world is still in various stages of angst over the Covid-19 pandemic, wildfires and other natural disasters, and in some cases political upheaval, it is no wonder people turn to comfort food to, well, provide comfort. Nigella Lawson is no exception, and she has provided us with the favorite comfort foods that she turns to again and again.… read more

New Year’s food resolutions

December 30, 2021 by
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Looking back at the post I wrote in 2019 about New Year's food-related resolutions, I am amazed at how positive it sounded. Just a few months later the world would be turned upside down by the coronavirus and lockdowns. Because 2020 was such a messed up year, I didn't even bother with resolutions for 2021. That's a good thing, because… read more

Kitchen tool countdown

December 27, 2021 by
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You can never have too much storage space in a kitchen, because the more space you have the more kitchen stuff you can buy. However, not all kitchen tools are created equal - there are many single-purpose items that aren't strictly necessary, and low-quality gadgets are often not worth the price. Quality kitchen tools will withstand the test of time,… read more

Food news antipasto

December 26, 2021 by
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All of us at EYB hope our Members enjoyed a delicious holiday meal this weekend. If you made a large feast, you might be eyeing a lot of leftovers - there is a ham bone in my refrigerator getting ready for a long bath in broth to become a calico bean soup. Over at The Happy Foodie, you can find… read more

Best recipes of 2021, part deux

December 20, 2021 by
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Earlier in the month I posted about several 'best of 2021' or 'most popular' recipe lists from various websites and magazines. Since then I have spied a few more countdowns to share with you, because you can never have too many delicious recipes (or too many excellent cookbooks)! In the earlier article, Epicurious weighed in with their 103 best soups… read more

Food news antipasto

December 19, 2021 by
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A Texas woman's viral obituary recently made people chuckle, but it was a Washington Post article about the number of obituaries that mention casseroles caught my attention this week. In the past two years, the number of obituaries that referenced casseroles climbed by 43 percent (no doubt another measure of the pandemic's toll). More important than the numbers is the… read more

How to give a cookbook

December 14, 2021 by
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During the holidays, some of us cookbook lovers evangelize our hobby by giving cookbooks as gifts. Unlike similarly-priced tchotchke that litter stores this time of year, cookbooks are practical, beautiful, and eminently useful. Choosing the right book to suit the person is an art, and 'cookbook-obsessive' Max Brearley is here to explain the finer points of how to match gift… read more

Food news antipasto

December 12, 2021 by
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How much do you love gnocchi - enough to steal an entire truck full of the pasta? In Australia last week, some thieves stole a delivery truck from Brisbane's Gnocchi Gnocchi Brothers while its precious cargo was being unloaded. The unknown perpetrators made off with 340 kilograms (750 pounds) of gnocchi - enough to make over 2,000 servings. The truck… read more

Which comes first: the equipment or the recipe?

December 12, 2021 by
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Usually when I discover a new-to-me recipe it comes from a cookbook, magazine, or website and only after reading the recipe do I search for any equipment I need to make it. Today, however, the process worked in reverse. Browsing through a cooking store/tourist trap beside the interstate that serves as a leg-stretch point during the seven hour drive back… read more

Most Googled recipes of 2021

December 9, 2021 by
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Although we try to make sure everyone knows that the best place to find great recipes is by searching the EYB Library, people still use Google to search for things to cook. Since Google keeps statistics on everything, we can find out what people were looking for this year. They even break down the searches by country, so we can… read more

Food news antipasto

December 5, 2021 by
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Having GBBO withdrawals? Head over to The Guardian to read an interview with Jürgen Krauss, who was eliminated in the semi-finals. He has made peace with not making it through to the end, and he offers insight into what happens in the tent. In particular, I was interested in his take on hosts Matt Lucas and Noel Fielding, who he… read more

Spice support: tarragon

December 4, 2021 by
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When I was a fledgling cook, one of the first "gourmet" recipes I tried was a chicken dish that featured a tarragon cream sauce. For someone who grew up in a household where herbs and spices came as ground items in a dusty tin that was probably older than me, using this fresh herb was a revelation. I put tarragon… read more

Can you really own a recipe?

December 1, 2021 by
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In October we reported on the alleged cookbook plagiarism by Elizabeth Haigh that resulted in the publisher pulling Haigh's book from distribution. (We also shared how to support Sharon Wee, one of the authors whose work was copied.) What is most surprising about this episode isn't the plagiarism itself - it has happened many times in cookbook publishing - but… read more

Food news antipasto

November 28, 2021 by
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We wanted to start this week's roundup by wishing our members who celebrate a Happy Hanukkah. A few years ago I wrote about the history of Hanukkah latkes, including the tidbit that originally latkes were not made with potatoes (which are indigenous to the Americas) but rather with cheese. If you are looking for recipes to help you celebrate, head… read more
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