Pasta Grannies

May 22, 2018 by
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Meet Vicky Bennison, the founder of the Pasta Grannies. While Vicky was researching Italian food for a project, she discovered beautiful nonnas, ranging from the age of 49 through 95 and beyond, who were still creating beautiful hand-made pasta.  She made it her mission to preserve this dying art with a website and a Youtube channel devoted to teaching these… read more

Eat Your Books Cookbook Club – April 2018

April 24, 2018 by
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April has been a busy month with members enjoying all the dishes they have been making from Chinese Soul Food. The author, Hsiao-Ching Chou, has been popping in the group sharing tips and instructional videos such as a stir-fry demo, a video on making dumplings, and another on reducing the sauce in her Sweet and Sour spare ribs in our Eat Your… read more

Edible flowers add a pop of color and flavor

April 14, 2018 by
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  From where I'm sitting in the northern US, spring seems like only a distant possibility even though it is mid-April. We're being socked with a blizzard, and the cold and snow makes one dream about the first pops of color that signal the start of the growing season. Many of the first plants to bloom happen to be edible,… read more

The cookbook from France’s ‘Jam Fairy’ is still in print

April 5, 2018 by
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Have you ever read a story about a chef, restaurant, or tiny shop, enamored by descriptions of dazzling foods, and gleefully discover at the end of the article that you can buy a cookbook by the chef or artisan? Knowing this crowd, I'd bet the answer to that question is 'of course!' Nevertheless, it's always exciting when it happens, and… read more

Eat Your Books Cookbook Club – March 2018

March 26, 2018 by
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March has us cooking up recipes in the Eat Your Books Cookbook Club from the following cookbooks/recipes: Main selection: David Tanis' Market Cooking by David Tanis. Online option: David's online recipes which are indexed from his City Kitchen column. Baking title: BraveTart: Iconic American Desserts for more information on Stella's remarkable book see our promotion post. Flashback option: any recipe… read more

A can and a plan

March 18, 2018 by
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  While cooks eschew most canned vegetables and fruits, there is one canned item that should always have space in your pantry. Canned beans (aka pulses) like chickpeas, butterbeans, and pintos are versatile items that can help you get dinner on the table in no time flat. Even esteemed chef Yotam Ottolenghi is a fan of canned beans, and has… read more

Argan oil is the new darling of chefs

March 3, 2018 by
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One of the biggest beauty trends of the last several years has been argan oil-infused products. Now the Middle Eastern oil is finding its way into the culinary world. Chefs like Michael Solomonov have embraced the nutty oil, produced mainly in Morocco.  The historic method of retrieving the nuts - by pulling them out of goat droppings - has been… read more

All You Can Watch Weekend at Craftsy!

March 2, 2018 by
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Craftsy, for this weekend only, is allowing free access to every class and video in their All You Can Watch Weekend. That's 1,300 plus classes! Find out more here (no credit card required). Recently, I shared that Katie Workman and Robin Miller launched a new cooking show through Craftsy entitled Real Life Cooking. There are many cooking and baking classes are available from our favorite chefs and authors including Bruce Weinstein and Mark Scarbrough, Rick Rodgers, Gesine Prado,… read more

February’s Summary of the Eat Your Books Cookbook Club

February 21, 2018 by
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February has us cooking up recipes from The Home Cook: Recipes to Know by Heart by Alex Guarnaschelli, Nigel Slater (online), How To Be a Domestic Goddess: Baking and the Art of Comfort Food  by Nigella Lawson, and Jamie at Home: Cook Your Way to the Good Life by Jamie Oliver in the Eat Your Books Cookbook Club. And, desserts are still be churned out in our second… read more

Oh, sugar

February 21, 2018 by
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  When I was growing up, there were only two types of sugar in our house: white and brown. It was only after I started cooking for myself and became interested in cuisines different that what I was familiar with that I discovered there are many plants that can produce sugar beyond sugar cane and sugar beets. Knowing what to… read more

Eat Your Books Cookbook Club April – July Selections

February 17, 2018 by
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Last September we announced the formation of the Eat Your Books Cookbook Club on Facebook and shortly thereafter the Eat Your Books Sweet Ottolenghi Cookbook Club. The latter is of course to bake our way through Ottolenghi and Helen Goh's Sweet and the former to cook through certain titles as a community. We continue to grow and welcome all to… read more

Online options for connecting through food

February 3, 2018 by
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Let's face it, we are all stretched for time whether it be family, work or any number of responsibilies which limit the opportunity to go out and do something just for ourselves. Exploding all over social media lately are online options that allow us to participate without leaving our home (and even watch at a later time or date). Can't… read more

How to cook any type of grain

February 1, 2018 by
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  The number of grains that available to cooks today is staggering. You can find everything from quinoa to farro to barley in almost any supermarket, and it's easier than ever to come by lesser known items like amaranth or millet. Along with this great variety of options comes a confusing array of cooking times and liquid volume. Indexed magazine… read more

Tips for online cookbook clubs

January 31, 2018 by
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The Cookbook Junkies is a group for cookbook lovers that I started around 2004 as a way to connect with other cookbook lovers after the birth of my son. When CBJ was small, there were no specific rules. As we grew, rules for organization and order had to be set up so that the group worked for everyone.  Fast forward a… read more

Three women bringing their adventures back to our kitchen

January 27, 2018 by
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People who love to create and explore are often incredible writers. They need to be, they rely on their ability to convey what they are experiencing to us in mere words. They weave their magical web to draw us into the beauty of their food or location and when we find ourselves trapped in their experience, we have no desire… read more

January’s Cookbook Club Summary

January 23, 2018 by
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We have been busy working through Smitten Kitchen Every Day, The Zuni Cafe Cookbook and Dorie Greenspan recipes over in the Eat Your Books Cookbook Club, our online cooking group. Desserts are still be churned out in our second group working through Ottolenghi's Sweet (please see our errata sheet for the Americanized version of this book). Please be sure to… read more

Add another tool to your cooking arsenal

January 22, 2018 by
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  A good cook should have several tools in her or his toolkit for amping up flavors or adding zing to a dish. Umami boosters like soy sauce, fish sauce, and Parmesan cheese are commonly used to provide depth of flavor. But sometimes umami isn't what's missing, and you need to add a little tang. For those cases, says indexed… read more

Like browned butter? Try toasted cream

January 16, 2018 by
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  Browned butter's ability to transform the ordinary into the extraordinary is nothing short of a miracle. The complex flavor that develops by heating the milk proteins adds depth to a variety of goods both sweet and savory. As Sohla El-Waylly of Serious Eats shows us, this amazing transformation also works with cream.  Of course, once you think about it… read more

Finding deliciousness in unexpected places

January 9, 2018 by
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  When you enter an upscale grocery store or posh farmer's market, you expect to see the finest produce and the highest-quality foods. Shopping in one of these establishments can be a pleasant experience, as they are usually well-appointed, attractively lit, and have helpful staff. As good as that shopping experience may be, nothing compares to the joy in finding… read more

Eat Your Books Cookbook Club December Roundup – Part II

December 31, 2017 by
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Today, I am sharing Part II of the December roundup for the Eat Your Books Cookbook Club, our online cooking group, and our second group that is working through Sweet (please see our errata sheet for the Americanized version of this book). Helen Goh, is going to try to join us in 2018. Part I was shared earlier this month. This… read more

The most Googled recipes of the year

December 19, 2017 by
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  What did we ever do before Google? It's difficult to imagine a world without it - it's become the go-to source for finding the answers to almost every question. Naturally, many people use the world's most popular search engine to look up recipes (only because they don't know about EYB!). Last week Google reported which recipes were searched for… read more

Eat Your Books Cookbook Club December Roundup – Part I

December 15, 2017 by
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We are doing the roundup of the Eat Your Books Cookbook Club, our online cooking group, and our second group that is working through Sweet, a bit earlier as the newsletter will go out next week before the holidays. Before the end of the year, I will prepare a Part II roundup so that we can share more greatest from this… read more

Vanilla extract in an instant

December 10, 2017 by
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A couple of weeks ago we discussed vanilla in our Spice Support on baking spices. There was a blurb about a shortcut to homemade vanilla extract - and now we have details to go along with that blurb. The Kitchn recently posted a tutorial on how to make vanilla extract with an Instant Pot.  While traditional recipes require weeks or… read more

Neapolitan pizza-making achieves UNESCO World Heritage status

December 8, 2017 by
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Naples, the city where pizza was perfected, just received major recognition for its world-famous pies. UNESCO, the cultural arm of the United Nations, recently added pizzaiuolo -- the art of Neopolitan pizza-making  -- to its 'Representative List of the Intangible Cultural Heritage of Humanity'. More than two million people had signed a petition in support of the Italian city's bid for world… read more

Chocolatiers aim to make you rethink white chocolate

December 1, 2017 by
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  White chocolate is often derided as not being "real chocolate", and critics dismiss it as being one-dimensional and overly sweet. A growing number of chocolatiers are quietly changing that perception, one confection at a time, says food writer Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love.  Most food historians agree that we can… read more
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