Calling all bacon fans – Bittman’s 25 ways to serve bacon

October 23, 2012 by
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Of all the many recent food fads, bacon seems to be hanging around longer than most. We'll admit there have been some extremes (Jack in the Box's Bacon Milkshake certainly qualifies), but that still doesn't eliminate the pleasant fact that we've seen bacon add its special flavor to many unexpected dishes, and enjoyed them all the more. In his column… read more

Kale as the latest aphrodisiac?

October 19, 2012 by
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We admit to reading a lot of food blogs, so a catchy title does make an impression. And Jennifer Iserloh's article in Epicurious certainly caught our attention with her article, " Kale and Sex Drive?" She actually discusses three libido-enhancing foods in depth: kale, maca, and pumpkin seeds. B-vitamins and zinc are among the factors she cites for their powers. Irregardless,… read more

Now readily accessible: 3 much-loved recipe and food collections

October 16, 2012 by
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Great cookbooks don't age (isn't that one excuse many of us use to justify our large cookbook collections?). And at EYB we're proud not only of making our members' cookbooks more readily accessible, but helping cooks resurrect great food writing and recipes from the past. We have three great examples to talk about today. First, we've now indexed the entire… read more

Cook any whole grain in the same no-fuss way

October 8, 2012 by
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The Kitchn has some good advice for anyone looking to add more whole grains to their meals, but concerned about how tricky they are to cook. It's easily understood for anyone who knows how to cook pasta: "Basically, I use the same method for cooking whole grains that I use for cooking pasta: I simmer the grains in a good… read more

Quick food tips plus Affogato

October 5, 2012 by
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Gourmet Live has compiled ten top food tips from Twitter. Surprisingly, Twitter is a good place to find food tips. As Gourmet points out, "at 140 characters, the information has to be straight to the point and concise." And this list even includes one of the shortest recipes known - Affogato. Here are our five favorites, check out the complete… read more

An apple variety flow chart resolves apple confusion

October 4, 2012 by
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It's apple season, at least here in the northern hemisphere, and we continue to be amazed by how many apple varieties show up in the stores. And confusion reigns - which should you choose for eating, baking, making apple sauce, carving, making cider etc. etc. Slate has come to our rescue with this incredibly helpful chart developed by Andrew Mikolajski - just… read more

Is this the ultimate comfort dish?

October 2, 2012 by
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All of us have food passions that, just maybe, we don't confess to - or, in fact, actually hide. One of our shameful secrets is tuna casserole. It's just so comforting - a dish that just wraps itself around you and gives you a hug. It's not hard to understand why. Egg noodles are a comfort by themselves and reaching… read more

Beatrix Potter’s recipe for gingerbread

September 28, 2012 by
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The kitchn has a whimsical article about the sale today of Beatrix Potter's personal recipe book. Just recently found, it has recipes for for sponge cake, roast turkey, curry, and gingerbread (no rabbit, however). The book is expected to sell for £200-£400. The publicists are allowing sites to reprint Potters's gingerbread recipe. We found the list of ingredients particularly fascinating, both for… read more

The ugliest vegetable in the world

September 26, 2012 by
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Having received a celeriac (aka "celery root" or "knob celery") recently from a farm delivery, the obvious question arose: What in the heck to do with it? We know that our members are a curious, knowledgeable group, so two thoughts came to mind: 1) Look up celeriac recipes in both our cookbooks and online  - both easy enough to do… read more

2-Ingredient (no yeast) pizza dough

September 12, 2012 by
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Our friends in Australia have once again shown culinary innovation with this recipe for 2-ingredient pizza dough, which the kidspot kitchen site describes as: "This fast and easy pizza dough is perfect for when you don't have time to wait for dough to prove or to play around with yeast ." While it may never replace  great hearth-baked pizza, and Peter… read more

Abusing jello vs. respecting it

September 11, 2012 by
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Sometimes nostalgia for home-baked goods, old-fashioned roast chicken, or home-canned tomato sauce can make us a bit guilty for not spending the requisite time in the kitchen. So it's good to remind ourselves of some old-fashioned foods that were once considered good homemade food and are not deserving of resurrection. This collection by BuzzFood of "39 Things That Should Never… read more

The $1 million recipe

September 10, 2012 by
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We have a sneaking suspicion that most of our members have a soft spot for the Pillsbury Bake Off contest. Certainly anyone who's ever made a bundt cake should be grateful to the 2nd place winner of the 1966 contest: The  "Tunnel-of-Fudge" cake inspired an explosion in popularity for bundt cakes. Ditto anyone who's ever unrolled crescent dough and added… read more

54 winning healthy lunchtime entries from kids

August 30, 2012 by
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Sometime ago Epicurious announced The Healthy Lunchtime Challenge. They asked kids between the ages of 8 and 12 to submit healthy lunchtime dishes. They received over 1,200 entries and a distinguished judging panel chose a winning entry from each state and territory. Last Monday, the winners were hosted by Michelle Obama for a "Kids' State Dinner" (actually lunch).  This was… read more

Happy National Rice Pudding Day!

August 9, 2012 by
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There are so many fancy dishes out there. And so many wonderfully fresh ingredients. And they all have their day. But rice pudding is one of those unsung heroes of childhood that somehow still strikes a chord - and it's global as well. As CNN's Eatocracy writes, "A few humble ingredients - milk, rice and sugar - is all it takes… read more

Five ways to create dessert without turning on the oven

August 2, 2012 by
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Epicurious has 5 ways to create fun desserts without having to turn on the oven. Start by buying a pound cake or angel food cake and then:  Grill, toast, or broil (Huffington Post has 5 recipes here) Make shortcake Make a trifle or parfaits Make an ice cream cake Make fondue For details and complete instructions, check out "5 Easy… read more

Baked chicken and lazy summer pudding

July 29, 2012 by
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Having imbibed the Olympics spirt, we thought these two recipes from Nigel Slater in The Observer serves two purposes. First, they cater to our British frame-of-mind and, second, the recipes are easy enough to be able to prepare with minimal viewing time lost. Slater describes The Baked Chicken with Summer Vegetables as  follows: "I rubbed a load of chicken pieces, mostly… read more

Celebrating the Olympics

July 27, 2012 by
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We're celebrating the beginning of the Olympics with two articles from our friends at Serious Eats. Kenji Alt has concocted a "A Ring Shaped Meal for the Olympics" including recipes for Homemade Bagels, Guinness Onion Rings, Ring-Shaped Pasta with Broccoli and Tomato, Ring-Shaped Meatloaf, and Orange Blossom Bundt Cake with Peaches.     And for anyone lucky enough to be in… read more

15 need-to-know tomato tips

July 24, 2012 by
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    For those of us in the summer months, fresh tomatoes are at their peak - making this article from The Kitchn, "15 Tips to Help You Get the Most Out of Your Tomatoes" particularly timely. Here's their list, we hope you find something new:  The best place to store tomatoes to keep them fresh and juicy. How to store leftover tomato… read more

25 baked alternatives to French fries

July 23, 2012 by
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No one is going to argue that a good French fry (or chip) is a birthright around the world. But sometimes you just want something different, something healthier, something that will use up any excess vegies you may have hanging around. Buzz has accumulated a list of 25 alternatives that introduces some intriguing possibilities. Find the recipes here: Baked avocado… read more

3 must-know tips about bacon plus a novel corn recipe

July 20, 2012 by
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We're in a bacon mood today, so we're offering a two-parter. From America's Test Kitchen Feed, here are 3 things everyone should know about bacon, including how to easily separate the slices (roll the package), efficiently freeze (roll cylinders of 2 -4 slices), and effectively add maple flavor when oven-baking (glaze). And from Smitten Kitchen, Deb's used her excess corn… read more

Beer Can Chicken is just a waste of beer

July 10, 2012 by
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Over at the Huffington Post, Meathead (aka Dr. Greg Blonder) tackles one of the major barbecue legends - that grilling a whole chicken on top of an open beer can produce succulent, moist, delicious chicken. Using quite a scientific approach, he praises Beer Can Chicken for succulent skin but then proves wrong all the other supposed advantages.  Among the items… read more

How to make a better peanut butter and jelly sandwich

July 1, 2012 by
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Many of us sometimes crave a peanut butter and jelly sandwich, but the actual sandwich just never seems to match expectations. In this video from Chow, Keena Tallman from the restaurant, "PBJ's," offers some savvy advice on how to keep a PB&J sandwich from disappointing. It's not complicated - just a question of balance and ingredients. And also be sure… read more

Making crème fraîche at home

June 25, 2012 by
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Food52 has a nice lesson in making crème fraîche at home, using 1 cup of pasteurized heavy cream and 2 tablespoons buttermilk. It only takes a day to thicken and then will be available for up to two weeks in the refrigerator. Check out the recipe here. The only drawback may be that the recipe leaves you with a good supply of… read more

Roasted Tomatoes for the Pantry

June 15, 2012 by
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Serious Eats has a great idea to plan for an abundant tomato harvest. As they say: "This method involves snatching up pounds of gorgeous summer tomatoes and giving them a low and slow roast with garlic, herbs, and olive oil. This slow cooking method concentrates all of that great tomato flavor, making them perfect for freezing and breaking out during… read more

Pesto bliss

June 12, 2012 by
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The New York Times recently profiled the owners of Buddhapesto - an artisanal company in New York's Hudson River Valley that has perfected a pesto inspiring intense devotion, selling out the 3,000 containers the owner makes a month using just home food processors. As well as the interesting profile of the woman who has devoted years to perfecting basil (and… read more
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