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Cocktails and tea together

October 30 2014, 1 Comment

The trend gives new meaning to the phrase "tea time"... read more

October 2014 Cookbook Roundup

October 29 2014, 0 Comments

A monumental month for bakers, French books, restaurant chef books, with a few bloggers and celebrities thrown in for good measure... read more

Dorie's "behind the kitchen door" desserts

October 28 2014, 0 Comments

Find out what Dorie has to say about her latest cookbook, Baking Chez Moi, and about the different cultures of baking in her two favorite countries... read more

Cookbook giveaway - Baking Chez Moi

October 28 2014, 50 Comments

We're giving away 3 copies of Dorie Greenspan's latest cookbook. Enter for your chance to win!... read more

Meat, meat, meat, meat!

October 28 2014, 3 Comments

Apparently, it's Beeftober in the cookbook world. ... read more

Happy birthday, Reuben!

October 27 2014, 0 Comments

The iconic deli sandwich turns 100... read more

The top pumpkin recipes, just in time for Halloween

October 26 2014, 3 Comments

Halloween means pumpkin season. Find out the top recipes for pumpkin and winter squash... read more

Espresso powder is optional.
by GregandDiana about Chocolate chickpea cake from Alida's Kitchen
About half way through making this I started to have doubts. There was a lot of cardamom on the butternut squash and I wondered how it would work with the sharp limes and the yogurt tahini sauce. I really shouldn't have doubted Mr Ottolenghi - he came through again with a wonderful combination of flavors that I could not created on my own. The longest part of the prep was getting all the seeds out of the cardamom pods and removing all the bits of the shells. But you must crush the seeds yourself - using ground cardamom would not work here. This didn't take anything like 2 hours - more like 40 minutes. As you can see from the photo, it's pretty with the orange squash and 3 different shades of green from the limes, thinly sliced green chile and cilantro/coriander.
by Jane about Roasted butternut squash with sweet spices, lime and green chilli from Plenty
I did not completely follow this recipe. Used scraps from grinding chuck to make the broth part. So, we had much less useable beef than this recipe but the taste was spot on. Excellent beef barley soup the way it should be.
by Rinshin about Beef barley soup with mushrooms and thyme from Cook's Illustrated Magazine, Jan/Feb 1998
Babyfork- this may be close to the cornbread you are looking for- moist, not super sweet but you could remedy that with a touch of honey or something. It IS very moist.
by Barb_N about Moist cornbread from Cast Iron Skillet Cookbook
This was really good! And, thank goodness, because it required quite a bit of prep. Despite being called 'Lasagna', it doesn't contain any pasta and it's really healthy. I made a few changes, subbing mustard greens for the escarole and adding in a small amount of spinach; used thyme instead of oregano, used baby portabellos instead of cremini and sauteed them in butter instead of oil; I doubled the red pepper flakes; and I used Asiago and Pecorino Romano in place of the Parmesan. I didn't bother with the broiler at the end because I didn't use the foil covering, so the cheese was already starting to brown. This makes quite a large amount -- we have enough for about 3 more meals. I would make this again, but now that I know how much work is involved, I'd start a lot earlier, maybe even the day before.
by Laura about Escarole, kale, white bean and tomato lasagna from Bitten Word
This was a tasty side dish. The sauce was very thick so next time I will reduce the amount of tahini. I didn't have chervil but I added the walnuts which gave the dish a nice crunch.
by RosieB about Green beans with freekeh and tahini from Plenty More
You need a very large pan to make this recipe - the duck is poached before the roasting. Don't try to make it without - I tried to improvise and it didn't work out. Hence no rating.
by wester about Best roast duck from Roasting
This is southern cornbread...meaning no sugar. It wasn't bad warm out of the skillet with a pat of butter and drizzled with honey, but I'm still looking for a go-to cornbread recipe. To be fair, I'm from NJ and grew up eating sweet, moist cornbread. But even without the sugar I found this a little too dry and crumbly the next day. I did like the hint of smokiness that the bacon fat adds.
by babyfork about Cornbread from New Turn in the South
I often make a dark chocolate version of this.
by FieryItalian about Sour cream white chocolate fudge cake (with white chocolate ganache & pistachio nut topping) from Allyson Gofton
This was OK, but I wasn't blown away by it. You may not believe the raw tuna will get cooked just by sitting in the pan with the hot potatoes for 10 minutes, but it does -- in fact it was a bit overcooked. Not sure I'd do it again; we don't eat tuna often, and there are better ways of doing it.
by veronicafrance about Tuna and saffron stew (Marmitako) from Tapas Revolution
The za'atar and salmon were a brilliant combination - salmon needs exactly this combination of acidic, nutty and fragrant. I don't think the eggplant added much to this recipe, although in itself it was pretty nice.
by wester about Za'atar scented salmon and eggplant from Food52
Pg. 214 This was very good. I did double the the beef, garlic, shallot and onion, but went with the 300 grams of vegetables. I also couldn't find winged beans so I used a combination of snow peas and asparagus that worked very well. Lovely hit of umami with the savoury flavours of the all the allium.
by Delys77 about Wok-tossed beef with winged beans (Bò xào dâu rông) from Songs of Sapa
Easy and tasty. Added sliced carrots, celery and a bay leaf. Reduced the stock to 4 cups. Did not have parsley, so we put a little grated Parmesean cheese on each bowl instead.
by Aggie92 about Smoked turkey, bean and tomato soup from 1,000 Lowfat Recipes
add some chopped celery to onions and peppers, and use green instead of red pepper, or a mixture of the two.
by eve_kloepper about Jambalaya with shrimp and andouille sausage from Cooking Light Annual Recipes 2006
I have made this many times and it is a family favorite.
by DKennedy about Asian squash salad with crispy duck from Jamie at Home
I'm not about to mess with success; preparing this recipe the way it's described works well.
by Serious Eats about Salted caramel soufflé from Baked Occasions   -  full review
Let's say you don't want to go to all the trouble of making bourbon sugar. That's fine; just add another teaspoon of vanilla extract, and roll the cookies in plain, raw, or demerara sugar.
by Serious Eats about Buttery brown sugar bourbon walnut balls (Derby cookies) from Baked Occasions   -  full review
generous helping of chocolate with a dense, satisfying bite. These brownies have both, with a sweetly spiced pumpkin cheesecake swirl that makes them even more satisfying, and seasonally appropriate.
by Serious Eats about Pumpkin swirl cheesecake chocolate brownies from Baked Occasions   -  full review
They weren't hypersweet, but they did lack the brightness and depth salt can bring to baked goods. Perhaps a more generous helping of kosher salt in the batter would have made things better.
by Serious Eats about Gooey honey blondies from Ovenly   -  full review
In a clever move, the lemon zest is traded for orange, which fits much better with maple's almost malty flavor.
by Serious Eats about Hazelnut maple cookies with orange zest from Ovenly   -  full review
If the ground espresso you decide to use is at all grainy, give it a pulse or two before using.
by Serious Eats about The Stumptown shorty from Ovenly   -  full review
The thickly sliced pears weren't the easiest to wrangle, either—I'd slice them thinner next time in order for them to spread more evenly, and not sink into the batter.
by Serious Eats about Pear whole-wheat crumb cake from Huckleberry   -  full review
Foremost, if not first, is their famous carrot cake, which initially confounded, then won over, their Parisian clientele: carrots in a cake? Never!
by The New York Times about Breakfast, Lunch, Tea   -  full review
Zuckerman proves a remarkably patient and thoughtful mentor when it comes to shepherding us perennial amateurs through processes that to her are surely second nature.
by The New York Times about Sweet Life   -  full review
It contains not only her favorite recipes but also an ample serving of the knowledge she has acquired over the past 30 years, during which she has baked nearly every day.
by The New York Times about Baking: From My Home to Yours   -  full review
Even though these brownies baked at a slightly lower temperature for slightly longer and didn’t get the ice bath cooling technique, they were still pretty fabulously fudgy with a nicely glossy top.
by Lisa Is Cooking about New classic chocolate brownies from Seriously Bitter Sweet   -  full review
...the best of both worlds is achieved only by the Supernatural Brownie, the one that made me a convert...The result is as complex and sophisticated as any terrine or truffle I have ever produced.
by The New York Times about Supernatural brownies from Chocolate   -  full review
For a brownie almost as dark and dense as a chocolate truffle: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.
by The New York Times about New classic chocolate brownies from Seriously Bitter Sweet   -  full review
For a brownie almost as dark and dense as a chocolate truffle: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.
by The New York Times about New classic brownies from Cookies and Brownies   -  full review
Good brownie recipes abound, and all you have to do is follow them. For a soft, light, buttery brownie, I like Dorie Greenspan’s French Chocolate Brownie.
by The New York Times about French chocolate brownies from Baking: From My Home to Yours   -  full review

    World Calendar of Cookbook Events

    August 28 2014, 2 Comments

    Want to know where your favorite author is signing books or giving a class? Check out our new events calendar.... more

    What's New on EYB

    September 23 2014, 5 Comments

    Our new "Cooking together with" forum allows you to join others in exploring recipes from your favorite cookbook author or blog... more

    Shelf Life With Susie

    October 28 2014, 3 Comments

    Apparently, it's Beeftober in the cookbook world. ... more

    Author Articles

    October 28 2014, 0 Comments

    Find out what Dorie has to say about her latest cookbook, Baking Chez Moi, and about the different cultures of baking in her two favorite countries... more