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Love your leftovers

November 26 2015, 0 Comments

Here's what to do with the leftover turkey, stuffing, potatoes, and cranberry sauce...... read more

Gin is in for 2016 - a look at cocktail trends

November 25 2015, 0 Comments

Rosé wine and sour beer are also gaining steam. See what else is on tap for beverages in the coming year... read more

November 2015 cookbook roundup

November 24 2015, 1 Comment

Familiar faces, healthy eating, breaking rules, and slow cookers top this month's trends... read more

Buy a gift certificate and win a free lifetime membership

November 24 2015, 0 Comments

Give a gift of an EYB membership and win your own free membership for the rest of your life!... read more

Dana Cowin steps down as editor of Food & Wine

November 23 2015, 0 Comments

She will be joining the restaurant group Chefs Club International... read more

Old habits die hard

November 22 2015, 5 Comments

The no-tipping policy at Danny Meyer's NYC restaurant meets with resistance... read more

Go crazy for cranberries

November 21 2015, 0 Comments

There are many other options for cranberries besides sauce... read more

Delicious and easy to make. I used more water than suggested and more lemon juice.Plus I used maple syrup instead of the honey. My boys gave it a big thumbs up. They love hummus and were interested with this additional 'new ingredient' that they had never tried. Delicious with rice crackers and crudites. This will become a staple I am sure.
by Hellyloves2cook about Sorrel hummus from My New Roots
Probably my favorite part of the high heat method for roasting turkey is how easy it is. I cleaned the oven the night before, and had no issues with smoke. Our bird was about 15 pounds, and in retrospect I don't think it needed more than two hours in the oven. But since my meat thermometer was broken I kept it in an additional fifteen minutes to be sure it was truly done. This made much of the meat drier than it should be, but it was nothing that a good ladle of gravy couldn't fix. I also salted the turkey prior to roasting, even though Reichl doesn't mention adding any salt. I had a hard time imagining roasting a turkey with no seasoning, however; it seems a little should be added at least.
by Rutabaga about High-heat turkey from My Kitchen Year
Despite the large quantity of garlic in this dish, cooking it slowly in butter and bechemel mellows the flavor, permeating but not overwhelming the potatoes. As one would expect, these potatoes are quite rich. I find a small serving quite filling. Next time, I will use the smallest setting on my ricer, instead of the middle option, as I found the potatoes were not quite as smooth as I had hoped they would be, although the ricer of course eliminated any large, hard lumps.
by Rutabaga about Julia Child's garlic mashed potatoes from Saveur Magazine, November 2014 (#169)
I haven't yet tried the cocktail suggestion with the shrub syrup, although it sounds delicious. Cranberries make a good shrub, delicious when served simply with ice and sparkling water. I could hardly taste the allspice, however; it was quite subtle.
by Rutabaga about Cranberry shrub and cranberry shrub cocktail from David Lebovitz
This is a very traditional tasting Turkey gravy, pale and creamy, and essential for livening up oft-dry turkey meat. I only used about four cups of stock, but I think I had more liquid in my roasting pan than Reichl plans on, as I added water a couple of times while the Turkey roasted.
by Rutabaga about Turkey gravy from My Kitchen Year
This is a good, basic stock. I hadn't purchased turkey parts in the past just for the purpose of making stock, but it made the process simple and has the advantage of being prepared in advance of Thanksgiving if you would like to incorporate stock into your gravy in addition to the pan drippings.
by Rutabaga about Turkey stock from My Kitchen Year
Made for Thanksgiving 2015. Only changes I made from the recipe were 2 t vanilla extract instead of a bean and 1/2 c powdered sugar in cream instead of 1/3 c granulated. Don't get me wrong, it's a really good pie, but were I to make it again I'd a) use my own regular crust with the addition of food processed coconut, and b) I'd reduce the sugar in the pastry cream. I love a sweet dessert but this one was a bit over the top, at least for my family.
by sldoug about Dahlia triple coconut cream pie from Dahlia Bakery Cookbook
I made this for the host of our large T-giving dinner. It is quick and the flavors are well balanced. Do not boil this- it burns very easily.
by Barb_N about Sweet and savory cranberry conserva from Food & Wine Magazine, November 2015
I made this for Thanksgiving, with a few tweaks. Based on suggestions from an America's Test Kitchen version, I added 2 tsp of jam to the topping and cooked the berries tilthey burst to avoid a runny mess. I also made it gluten free (1/4 c cornmeal as called for plus 1/4 c almond flour and 1 c GF flour mix) b/c I had run out of regular flour. The crumb was perfect- moist and with a bit of texture from cornmeal and almond flour.
by Barb_N about Cranberry upside down cake from David Lebovitz
These are my new go-to dessert when I want something with a wow factor. They were a bit of a pain to make, but the recipe is meticulous and the end result perfect. The pumpkin and spice flavors are very subtle in the final candy but they turned out so well, I don't think I will change anything next time.
by Barb_N about Salted pumpkin caramels from Food52
I made these for Thanksgiving dinner, along with another caramel recipe from Food52. The flavor is intensely apple but due to the technique (and maybe the large amount of butter), these did not hold their shape at room temperature like the others. They were also greasy. The cider is reduced to a syrup then the sugar butter and cream are all added at once then brought to 155 degrees. I am no food scientist but I think you need to boil the sugar mixture before adding the butter or cream in order for the candy to set. I have another half gallon of cider so I may play with the technique to improve the texture.
by Barb_N about Apple cider caramels from Smitten Kitchen Cookbook
I shouldn't have rated these as a made a mistake making the dough so I really can't comment on that part. I'm too skeptical of this dough to try it again. Two tablespoons of oil, no eggs, and no leavening? Seems like wrapping potatoes in a cracker. The filling was good though.
by Yildiz100 about Potato knish (Kartofl knish) from Saveur Magazine, December 2010 (#134)
I made this as the vegetarian option at my birthday party dinner, and people were asking for the recipe. I did add quite a bit more ginger than the recipe stated (and the amount in the recipe was quite vague already). I just kept on adding small amounts of grated ginger until I liked the flavor.
by wester about Tomato-chickpea soup from Burma: Rivers of Flavor
Made November 2015. I used precooked udon (all my store had) but one of the packages had been contaminated, so I made a questionable substitution of a package of noodle from a cup o' noodles (rinsed of chicken flavor), which was all I had. Noodles aside, the flavor was good but not great, a bit too much soy and not enough balance. My kids liked it so I might make it again, but I only thought it was okay.
by sldoug about Udon with teriyaki chicken from How to Cook Everything Fast
Made November 2015 with Udon with Chicken Teriyaki. I don't usually eat slaw because it seems watery and gross, so I might not be the best judge of this one. I used bottled lemon juice instead of fresh add the result was extremely lemony. I added sugar to tame it a bit but I only made it edible, not good. And sure enough, within minutes it was sitting in a pool of liquid. Would not make again.
by sldoug about Soy slaw from How to Cook Everything Fast
The cookbook is divided into chapters by base spirit...vodka, rum, whiskey, gin, tequila, wine, beer/cider and liqueur. Each chapter contains cupcake recipes based on popular cocktails.
by Baking Bites about Prohibition Bakery   -  full review
The book is his personal collection of over 100 recipes...and family favourites and contributions from Japanese and Nikkei chefs...as well as the many recipes Luiz has developed himself.
by Kavey Eats about Nikkei Cuisine   -  full review
Best cookbooks of 2015: Samantha Seneviratne has a fresh approach to what can feel like a tired niche — the baking book. She organizes her beautifully photographed cookbook by spice
by Associated Press about New Sugar and Spice   -  full review
Best cookbooks of 2015: This is a book to inspire carnivorous cravings. Are you likely to tackle its three-page recipe for homemade chorizo? Probably not.
by Associated Press about Olympia Provisions   -  full review
Best cookbooks of 2015: Her latest book pulls her more into savory territory, but with the same sense of whimsy...Tosi has a sense of humor. The recipient of this book should, too.
by Associated Press about Milk Bar Life   -  full review
Best cookbooks of 2015: ...beautifully photographed (no shock since that's her day gig) and the recipes are truly appealing.
by Associated Press about What Katie Ate: At the Weekend   -  full review
Best food and drink books of 2015: No question — this is a weird coffee table book. But for the boozer in your life, it's going to be hypnotic.
by Associated Press about Visual Guide to Drink   -  full review
Best cookbooks of 2015: ...a taste of comfort you will crave...Brit gastro pub grub, but it's tinged with a New York flavor. And the section on Prohibition-era cocktails certainly ups the appeal.
by Associated Press about Spuntino   -  full review
Best cookbooks of 2015: ...seriously inspiring. As in, the man makes a bowl of kohlrabi puree look (and taste) decadent, and that's no easy task...This is a prime contender for best cookbook of year.
by Associated Press about Broad Fork   -  full review
Best cookbooks of 2015: Nicely organized by circumstance (such as cleaning, food storage and how to transport things), the book is an amusing collection of ways to help you get the job done.
by Associated Press about Kitchen Hacks   -  full review
Wild Drinks & Cocktails is packed full of recipes for drinks you can make using ingredients that can be grown in your garden or readily foraged – in the countryside or even in the urban landscape.
by Kavey Eats about Wild Drinks & Cocktails   -  full review
...teaches home cooks how to do it like a pro, especially when it comes to recipes such as his Graham Burger, Steamed Mussels..., and his sensational Grilled Skirt Steak With Chimichurri.
by Mercury News (San Jose) about Cooking Like a Master Chef   -  full review
It's sheer heaven for chocoholics, with recipes for everything from breakfast chocolate (yes, please) to Salted Chocolate Shortbread, Chocolate Banana Blondies and Grandma's Chocolate Cake...
by Mercury News (San Jose) about Guittard Chocolate Cookbook   -  full review
They're gorgeous and delicious -- and Ptak invites you to vary the fruit, subbing in different berries, sliced peaches, nectarines, plums or figs.
by Mercury News (San Jose) about Pistachio, hazelnut and raspberry friands from Violet Bakery Cookbook   -  full review
Ptak's newest cookbook takes baking to new, whimsical and utterly accessible levels.
by Mercury News (San Jose) about Violet Bakery Cookbook   -  full review

    Buy a gift certificate and win a free lifetime membership

    November 24 2015, 0 Comments

    Give a gift of an EYB membership and win your own free membership for the rest of your life!... more

    What's New on EYB

    November 24 2015, 0 Comments

    Give a gift of an EYB membership and win your own free membership for the rest of your life!... more

    Shelf Life With Susie

    March 17 2015, 0 Comments

    This week's new cookbooks guide you toward your gritty inner cook.... more

    Author Articles

    November 11 2015, 0 Comments

    See a snippet from The Homemade Kitchen, in bookstores now... more