What’s your favorite GBBO recipe?

September 22, 2021 by
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Now that those in the UK have been able to get their GBBO fix and others are but a few days away, it is time to revisit some of our favorite recipes from the GBBO, as The Telegraph has done. Since that article is behind a paywall (and I have already used my free trial), I will share my favorites… read more

Food news antipasto

September 19, 2021 by
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After 18 long years, it has finally happened - chef René Redzepi and his restaurant Noma have received a third Michelin star. In an Instagram post, the restaurant said "We want to thank our wonderful guests for their support over the last 18 years and a huge shout of course to all our collaborators—farmers, winemakers, foragers—everyone that’s been a part of… read more

Alton Brown will be back on tour

September 15, 2021 by
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Alton Brown's legion of dedicated fans received good news this week: Alton is launching another live North American tour titled Alton Brown Live: Beyond the Eats which runs from October 13th through April 10th of 2022. What's more, he is looking for help on his tour, and you can take a quiz to be entered into the running to "help"… read more

October 2021 Great Big Cookbook Club Summary

September 14, 2021 by
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As our members know, each month we offer at least four cooking options in our Eat Your Books Cookbook Club. There are other fun cookbook clubs around the interwebs and we’d like to highlight those for those members who might want to cook or bake something other than our choices.  We want to get this information out to you so you… read more

Food news antipasto

September 12, 2021 by
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There are two types of people in the world: those who meticulously follow a recipe's direction to use one clove of garlic, and those who see that and add three (or more) cloves. If you count yourself as part of the latter group, head over to America's Test Kitchen, where they explain how the strength of garlic's flavor depends on… read more

How to clean out the pantry, tastefully

September 9, 2021 by
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The change of seasons, whether from summer to fall or winter to spring, is the perfect time to reassess the half-empty boxes and bags, close to 'best by' date tinned items, and the random items you purchased on a whim with no recipe in mind. It can seem like an episode of Chopped when you start to inventory the contents… read more

Tomato, tomahto

September 7, 2021 by
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Here in the northern U.S., we have reached peak tomato. My garden is churning out ripe tomatoes at a frantic pace as the light gets shorter and shorter each day. I have already eaten more than my fair share of BLTs, tomato sandwiches, tomato tarts, tomato salads, gazpacho, and various other tomato-related meals. I have canned several quarts of crushed… read more

Food news antipasto

September 5, 2021 by
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This week brings us plenty of news about several celebrity chefs/cookbook authors and their restaurant openings and closings. First up is that Gordon Ramsay is at long last opening another restaurant in Scotland, 17 years after his Glasgow eatery Amaryllis closed. The new outpost of Bread Street Kitchen & Bar will take over the former Refinery site at 4-8 St… read more

Michel Roux Jr’s new travel program showcases French country cooking

September 2, 2021 by
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The past couple of years have been rough on Michelin-starred chef Michel Roux Jr. He lost both his father Albert Roux (early this year) and his uncle Michel (in 2020), in addition to the pandemic wreaking havoc on the restaurant industry. Instead of dwelling on those events, the chef is instead focusing on the positives, such as a new grandson… read more

The New Yorker special culinary archival issue

August 30, 2021 by
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Run, don't walk, to your local newsstand and buy a copy of this week's The New Yorker (or sign up for a free trial). The current issue is a tantalizing smorgasbord of food and drink writing, culled from the magazine's long and storied history. There are throwback articles from Anthony Bourdain, Nora Ephron, M.F.K. Fisher, Calvin Trillin, Madhur Jaffrey, and… read more

Food news antipasto

August 29, 2021 by
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From baking to operating a cookery school to writing several bestselling cookbooks, John Whaite is living his best life. He will soon add another accomplishment to his impressive career: the 2012 Great British Bake Off champion is slated to compete in Strictly Come Dancing’s first all-male partnership. Whaite said: “I’m so grateful, excited, and nervous to be joining the Strictly… read more

Emily Dickinson, food writer

August 28, 2021 by
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Emily Dickinson was never famous in her lifetime, with only a handful of her poems published while she lived, and all of those anonymously. The prolific poet's works were only discovered and published after her death at age 55. Despite authoring over 1,800 poems, Dickinson did not occupy all of her time with writing: she was known for both her… read more

A simple cookie

August 26, 2021 by
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A chocolate chip cookie, no matter how large, is not going to solve the world's problems. I know that it cannot fix the fact that I missed a meeting with my supervisor earlier today, much less undo the tremendous damage caused by a madman thousands of miles away. It is just a simple confection, composed of flour, butter, sugar, and… read more

Don’t say cheese, say formaggio

August 25, 2021 by
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Assorted cheeses on a rustic wooden board
I'll never forget the first time I walked in to the Dean & Deluca in Georgetown (Washington, DC). I was at the beginning of my culinary awakening, when I first became aware of the vast world of food beyond what I had experienced in my small Midwestern community. In particular, the array of specialty cheeses floored me: I did not… read more

Food news antipasto

August 22, 2021 by
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Maggie Beer is an Australian national treasure. Her cookbooks have garnered numerous awards, and she has taken up the cause of trying to change the food in aged care through her eponymous foundation. The Sydney Morning Herald's Benjamin Law recently interviewed Beer, asking questions on a number of topics, including her life before her food career. (As a reminder, EYB… read more

The underground cocktail books that changed the industry

August 19, 2021 by
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The turn of the century ushered in an era of craft cocktails that completely changed the bartending scene. A handful of cocktail books helped shaped this renaissance, including The Craft of the Cocktail by Dale DeGroff, The Joy of Mixology by Gary Regan, The PDT Cocktail Book by Jim Meehan and Chris Gall, and Death & Co by David Kaplan and Nick Fauchald and Alex… read more

Food news antipasto

August 16, 2021 by
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The famous Bonne Maman advent calendar is back - hurry before they are gone. There are 24 delicious flavors in mini jars featured in this year's edition, including new Cherry with Hibiscus Flower, Sweet Orange and Passion Fruit, Peach with Jasmine, Wild Blueberry with Lemon Balm, and Raspberry with Rose. The fresh styles are included along with the classics everyone loves,… read more

Salt of the earth (and sea)

August 14, 2021 by
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Although sodium chloride is one of the most basic tools in a cook's arsenal, the different types of salt available can be confusing. Food writers and chefs generally write recipes with a particular brand and formulation in mind, and results can vary if you stray from it. In the US, the go-to for most food writers is Diamond Crystal (DC)… read more

Podi adds more than just flavor

August 12, 2021 by
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Spice mixes not only flavor food, they can also help shape a food culture. Blends like za'atar, dukkah, five spice, BBQ rubs all bring to mind a certain region, country, or flavor profile. But for podi, the mix does much more than just conjure an image of culture. As Chandrika Krishnan explains in Whetstone Magazine, the South Indian spice mixes… read more

Food news antipasto

August 8, 2021 by
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Fans of the UK's Borough Market will like this tidbit - it's been a while since the Market Life magazine was last published. The magazine stalled at issue #49, so very close to a milestone publication. This week, the Market finally announced the release of issue #50. To mark this accomplishment, they have assembled a special bumper edition, which includes… read more

Online spice buying options abound

August 8, 2021 by
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Before the internet made the world a much smaller place, learning about, finding and purchasing spices that were not commonly found in traditional European cooking was a challenge for cooks in English-speaking countries like the US, UK, and Australia (the exception being India and other former colonial holdings). If you did not live in or near a large city with… read more

Paris Hilton’s new Netflix series is all about cooking – sort of

August 4, 2021 by
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Celebrities branching out from singing or acting into cooking (whether through cookbooks or cooking shows) has become commonplace. Some are more successful at it than others - think Chrissy Teigen or Trisha Yearwood - but dozens have given it a go over the years. The latest to score a Netflix special might surprise you, however. Paris Hilton's cooking show 'Cooking… read more

All about miso

August 3, 2021 by
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I did not discover miso until just last year, when the pandemic cooking doldrums spurred me to look beyond my usual repertoire. Several of my cookbooks had recipes that featured the fermented paste, so I ordered some online and started to use it. Miso is one of those ingredients where you wonder how you cooked without it before. If you… read more

Food news antipasto

August 1, 2021 by
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Even though I have pared down my kitchen tool collection, I still have several different whisks. Each handles a particular task better than others. If you're wondering which whisk performs best for different uses, head over to The Kitchn. They have put together a primer on types of whisks and the differences between them. When I make a Caesar salad… read more

Would ‘Lockdown 2.0’ be easier?

July 31, 2021 by
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The Delta variant has thrown us for a loop. It seems that this version of the coronavirus is easier to catch and it can even affect a small portion of people who have been vaccinated. Given the low vaccination rates in some areas, the odds of having another lockdown have increased modestly, if not significantly. If we do have 'Lockdown… read more
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