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The science behind Indian food's appeal

March 4 2015, 1 Comment

Scientists have discovered one of the reasons why Indian food is so delicious... read more

Iced, hot, pure, and dirty

March 3 2015, 0 Comments

Discover how water can make you a better cook... read more

Round the world and back again

March 3 2015, 0 Comments

New ethnic cookbooks hit the shelves... read more

Reducing food waste

March 2 2015, 1 Comment

Millenials provide new ideas on how to combat the food waste epidemic... read more

Celebrate National Peanut Butter Day

March 1 2015, 1 Comment

Some great recipes to try - and some to avoid... read more

A cookbook conundrum

February 28 2015, 6 Comments

The Telegraph explores the phenomenon of owning many cookbooks but doing very little cooking... read more

Grains of tomorrow

February 27 2015, 3 Comments

Move over quinoa and farro, these grains are the next hot ticket... read more

there is something really pleasant about the grapefruit oil and the bitter caramel notes of the Cynar. A great bitter Martinez variation. Photo here: http://forums.egullet.org/topic/149602-death-co-modern-classic-cocktails/?p=2009217
by fprincess about Grand Street from Death & Co
I brined the shrimp for 20 minutes prior. Tasty & quick weeknight dinner. Also very light.
by debkellie about Black pepper prawns from Delicious Magazine (Aus), June 2013
Brine chops beforehand, 1-24 hours: salt, water, maple syrup
by MarshaG about Braised pork chops from The New York Times Cooking
Great combination of rhum agricole with absinthe. Light and extremely flavorful. Fun and unexpected. Photo here: http://forums.egullet.org/topic/149602-death-co-modern-classic-cocktails/?p=2009207
by fprincess about Green flash from Death & Co
Rhum agricole with absinthe, green Chartreuse and fresh basil. Based on the Daisy de Santiago (Daiquiri with Chartreuse). It sounds overly busy, but it's actually sublime... Photo here: http://forums.egullet.org/topic/149602-death-co-modern-classic-cocktails/?p=2009191
by fprincess about The green mile from Death & Co
The only thing that was a little special about this was the caper vinaigrette
by peaceoutdesign about Grilled pork chops and vegetable gratin with caper-parsley vinaigrette from What's for Dinner?
Very nice Daiquiri variation with a little hint of smoke and agave from the mezcal. It reminds me of Phil Ward's FWB (same idea, with batavia arrack). Photo here: http://forums.egullet.org/topic/149602-death-co-modern-classic-cocktails/?p=2009180
by fprincess about Jovencourt daiquiri from Death & Co
I left out the garlic and mixed dried tarragon with mustard to coat the chicken and used chicken legs instead of cutting up whole chickens. Delicious! This would be an excellent recipe for a beginner cook to try. Also note that the online link points to an article in the NY Times written by Jeff Gordinier, not Molly O'Neill. The two versions of this recipe vary in a number of ways, such as dry versus fresh breadcrumbs, the amounts of some of the ingredients.
by PinchOfSalt about Laurie Colwin's baked chicken from New York Cookbook
Note: requires a stand mixer.
by sturlington about Simple bakery-style muffins from Cook's Illustrated Cookbook
Good, fast "after-work" dinner when served with some rice. Uses a lot of coriander, though, so be sure you have it on hand and that it's really good and fresh.
by nicolepellegrini about Red snapper with coriander from Mexican Kitchen
This is a tasty, easy zucchini dish to make, best with tender young squash. I like it for a fast vegetarian lunch or a hearty side dish. Leftovers are great the next day as a pasta sauce.
by nicolepellegrini about Chopped courgettes from Mexican Kitchen
Nice alternative to plain roasted green beans. The amount of harissa was just right, gave the beans a zing without being too spicy.
by chawkins about Roasted green beans with harissa from The Kitchn
This is a simple pasty recipe that feels somewhat elegant. For the pastry, I used the rough puff recipe from Ottolenghi, which can easily be made a day in advance. I even roasted the Jerusalem artichokes and Comte in advance, but made an unfortunate error. Somehow I missed that the sunchokes were supposed to be thinly sliced, not just quartered lengthwise. I even thought to myself, "Wouldn't this work better if I thinly sliced them?", and somehow still managed to miss the instructions to do just that, opting instead to leave them in large chunks as I believed the recipe dictated. Man. They turned out reasonably well, but would be far better with the sunchokes thinly sliced. Jerusalem artichokes taste best when thoroughly cooked. Oddly, the recipe asks you to roast the cheese with the sunchokes, when you could just mix grated cheese with them before filling the pasties, but maybe that helps keep the sunchokes moist while roasting.
by Rutabaga about Jerusalem artichoke and Comté pasties from Saveur Magazine, March 2015
This was a tasty, satisfying mac 'n' cheese recipe, although I did make a few significant changes. One quart of milk seemed far too much for the bechamel, so I used only about 2 1/2 cups. I also added close to a pound of extra sharp cheddar to the sauce - mac 'n' cheese should always be about the cheese above all else! Instead of adding chopped tomatoes, I used a 14 ounce tin of diced tomatoes, along with their juices. I can see how, if your tomatoes were relatively small and not very juicy, you might want to increase the milk a little, but I still feel a full quart might be too much. The addition of sliced garlic to the roux was a good one; I'll definitely do that again. For the crust, I topped the casserole with panko crumbs mixed with grated cheddar, which browned nicely while the dish baked. Tomatoes, too, are a welcome way to change up the dish and cut the richness. The dish served five adults and one three-year-old as a main course, with about one serving left over.
by Rutabaga about A killer mac 'n' cheese from Jamie's America
Apparently I couldn't resist this topping combination, because I made them again for dinner. To make it easier for a weeknight, I found the it was OK to leave the dough out in a covered bowl during the day, then roll it out and top it without giving it another chance to rise. Mine were rather large, so needed almost a half hour in the oven at 325F. Maybe baking at 350F would speed up the cooking a little without being too hot.
by Rutabaga about 'Pizza' with feta, tomato and olives from Ottolenghi: The Cookbook
Everything was on point in this simple dessert. Also, bonus points for eating whole grains! You can even eat it for (boozy) breakfast!
by Serious Eats about Oatmeal and fresh berry parfaits with Chantilly cream from Treme   -  full review
The rice cakes were the big(gest) winner here—frying the chilled rice not only lends textural contrast, but also adds a deep nuttiness to the crust that I simply couldn't believe came from the rice
by Serious Eats about Peppered hanger steak with crispy rice cakes from Treme   -  full review
The components were each a perfect match and came together in harmony on the plate. A generous pour of butter sauce is the unifying force.
by Serious Eats about Clemenceau'd shrimp from Treme   -  full review
Even with the extra pork, the final dish lacked a little oomph. To amp things up, be sure to find strongly flavored andouille and ham. The shrimp didn't need the full 15 minutes to cook through...
by Serious Eats about Creole succotash from Treme   -  full review
Take care when hollowing out the boiled mirlitons... The skin is super soft and can tear a hole. ...didn't need as much time as advertised. Check to see how they're coming along after 30 minutes.
by Serious Eats about Stuffed mirliton from Treme   -  full review
And it's a perfect example of how the combination of a few simple, but well-chosen ingredients can be transcendent. I really think you're really going to like this one.
by Cooking Books about Brown sugar cookies with sea salt from How to Cook Everything Vegetarian   -  full review
Report by Melissa Block from Chengdu includes preparing this dish.
by NPR about Gong bao (kung pao) chicken with peanuts from Land of Plenty   -  full review
Alternating bites between the pork and the broccoli was a revelation, warming and cooling the mouth for a balanced meal. The ice cubes seem unnecessary, but don't skip them...
by Serious Eats about Pork in spicy dressing with iced broccoli stems (Mu manao) from Simple Thai Food   -  full review
The is an excellent integrator—each seemingly disparate ingredient in the wrap tasted cohesive when drizzled with the sweet and salty sauce. I would ... recommend rinsing the ginger before serving.
by Serious Eats about Leaf-wrapped salad bites (Miang kham) from Simple Thai Food   -  full review
The finished curry is quite complex when made from scratch, and it clings to the rice noodles with comforting ease.
by Serious Eats about Curry noodles with chicken (Kuai-tiao kaeng sai kai) from Simple Thai Food   -  full review
This recipe is a great way to use hardboiled eggs that you didn't peel perfectly—the frying process will hide any errant pock-marks.
by Serious Eats about Son-in-law eggs (Khai luk khoei) from Simple Thai Food   -  full review
This spicy and tart tomato relish is a great match for rich rib-eye. ... Next time, I'd move the tray of vegetables into the still-warm oven to soften after charring them.
by Serious Eats about Grilled steaks with roasted tomato dipping sauce [Crying tiger] (Suea rong kap jaeo ma-khuea thet) from Simple Thai Food   -  full review
It's about as simple as whipping up a batch of meringue, but the results are far more thrilling. [...] Impressive? Totally. Difficult? Not too much. But delicious and so much fun.
by Serious Eats about Chocolate-filled vanilla marshmallows from Marshmallow Madness!   -  full review
We love the idea of flavoring marshmallows with liqueur, but if you're not feeling like a cocktail you can always sub in peppermint extract and a few dashes of green food coloring...
by Serious Eats about Creme de menthe marshmallows from Marshmallow Madness!   -  full review
By making a syrup of malted milk powder and cocoa, these marshmallows take on a whole lot of Whoppers-esque flavor.
by Serious Eats about Chocolate malt marshmallows from Marshmallow Madness!   -  full review

    The best cookbooks of 2014

    December 23 2014, 7 Comments

    The Best of the Best is bigger than ever - almost 300 lists combined into one mega list.... more

    What's New on EYB

    January 28 2015, 1 Comment

    We polled our friends at cookbook stores around the world to find out their top 10 selling books in 2014... more

    Shelf Life With Susie

    March 3 2015, 0 Comments

    New ethnic cookbooks hit the shelves... more

    Author Articles

    January 25 2015, 1 Comment

    Weeknight Vegetarian shows how to put a tempting meatless meal on the table every night of the week... more