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Answers to 4 farmers' market questions that are always asked - and shouldn't be

May 20 2013, 0 Comments

Now you know the answers... read more

5 truly good online cooking videos

May 19 2013, 1 Comment

If you're tired of Food TV never presenting cooking shows, check these out... read more

How to build and roll the perfect burrito

May 17 2013, 0 Comments

Tucking and ingredient order are the secrets to keeping a burrito from getting soggy or falling apart... read more

Kale has now been annointed as veggie-chic

May 16 2013, 4 Comments

When something is this prestigious, it can't be ignored any longer... read more

Remembering the great food commercials

May 15 2013, 0 Comments

"That's a some spicy meatball"... read more

What to do when a fondness for cookbooks approaches addiction status

May 14 2013, 6 Comments

Getting the most benefit from a really large cookbook collection... read more

Here come the kids...

May 14 2013, 0 Comments

Susie has a look at a rash of new cookbooks written by the children of food celebrities and media personalities.... read more

Latest Notes
Recent Reviews

Pg. 155. I'm really surprised by the positive notes for this recipe here because I really disliked this. It was dry and didn't have a lot of flavor. I think the cook time is way off -- I don't think the second half of the bake time is needed at all -- wish I'd gone with my instincts and removed it from the oven after the first 30 minutes. Also, the wild rice did not work at all for me. I'd much prefer this with brown rice. But then, I won't be making it again, so it's a moot point.

by Laura about Wild rice casserole from Super Natural Every Day

I love Brussels sprouts so much that I love them plainly steamed with no other additions. I know I'm weird that way. This recipe makes a 5-star dish that even Brussels sprout haters will love. I discovered at the last minute that I only had half the shallots called for (1/2 pound!), so I added a small yellow onion to make up for the 1/4 lb missing shallots; also, discovered that I had no regular sugar, so subbed some light brown sugar. Don't think these changes made any difference in the final outcome. The sweet and tangy flavors were just dynamite. There were only two of us and there are very few left-overs. I'll be making this again and again.

by Laura about Brussels sprout hash with caramelized shallots from Epicurious

P279. A pretty basic recipe, but the best method for cooking frittata that I know.

by sturlington about Frittata with cheese from Essentials of Classic Italian Cooking

P139. A great use for edamame. Quick, easy, keeps well and makes a tasty nibble.

by sturlington about "Lazy Man's Favas" with extra virgin olive oil and Parmigiano from Improvisational Cook

This is the best chocolate ice cream EVER!!!

by PiaOC about The Cipriani's dark chocolate ice-cream from Marcella's Kitchen

DEVILICIOUS POTATOES WITH FRESH CHILI & CAPERS – p. 50 I love mayo-free potato salads and this version was a revelation. We loved the salty heat of the caper/chili combo and the simplicity of the evoo allowed the earthy creaminess of the potato to shine through as well. Another plus is the speed at which this all comes together. A terrific salad that we’ll definitely make again and again. I used red-skinned, yellow-fleshed baby potatoes and didn’t bother skinning them. While my salad wasn’t as pretty as the one in the book, I’m confident it was just as delicious. Photos here: http://chowhound.chow.com/topics/902560#8085532

by Breadcrumbs about Eat Your Vegetables

I purchased this book after a recommendation from The Good Egg in Toronto and was immediately charmed by the interesting, innovative and enticing veggie-centric recipes. Not a Vegetarian book but almost a Vegetarian book with mostly meatless meals. I was even more excited by this than Ottolenghi because of the variety of cuisines it covers. This may become my summer cookbook for 2013 with so many recipes that appeal.

by Breadcrumbs about Eat Your Vegetables

Very easy and simple soup when you already have homemade chicken broth and super easy when you used turkey meatballs from Trader Joe instead of making your own. Parmesan shavings on top added a lot of umami.

by chawkins about Escarole and orzo soup with meatballs from Smitten Kitchen

I found this had to be cooked for about 2 hours before it became tender-ish. At the 1 hour point it was very tough and dry. By 2 it was much better - though don't expect it to be falling off the bone like other fattier cuts of meat.

by MissQuin about Rabbit in red wine (Coniglio al vino rosso) from Cucina

These were good, but a little sweet for my taste. I will try reducing the sugar by half next time.

by Yildiz100 about Cream scones from Essential New York Times Cookbook

This is really easy to make and everybody loved it. It was the first time I made a stir fry with salmon and the chunks I had prepared when the fish was raw sort of crumbled towards the end, maybe I cooked it for too long? When we make this again I will try and reduce cooking time. Snow peas = mangetout.

by annapanna about Super quick salmon stir-fry from Jamie's Food Revolution

I made this soup in order to use up some leftover cabbage. Truthfully, I wasn't expecting much. Made it just as written, including the croutons and cheese, and homemade vegetable broth. To my surprise, it was delicious! Amazing how much flavor could be created by such a simple preparation (it took no time at all) and so few ingredients. Sadly, there are no leftovers :( Next time, I'll double the recipe! On the downside, this is NOT a pretty soup. I wouldn't serve it to guests!

by Laura about Mixed greens soup from Epicurious

I agree that the flavors or subtle, but they were perhaps a bit too subtle for my liking. I ate all of the soup during the week, but only out of necessity instead of "man, I can't get ENOUGH of this stuff!"

by imaluckyducky about Rosemary white bean soup from Barefoot Contessa Cookbook

I've been making a batch of every other week or so for a solid two months during the summer for the past few years. Good texture, good range of flavors, and you can spice it up if you like. Keeps extremely well in the fridge - I've had it in there for a week and a half before all of it was gone, with no negative outcomes for the flavor or texture.

by imaluckyducky about Gazpacho from Barefoot Contessa Cookbook

I was SUPER excited to try this out. I made three efforts in one night. First time, I followed the recipe as written, and it was too mustardy for my taste. Alright, so the second batch I cut the mustard a tad and... then it was too salty. Third try I added more nooch and it was passable, but way too grainy (I only had a standard blender, not a vitamix or blendtech, which I think you may need for this). I ordered takeout.

by imaluckyducky about Hurry up Alfredo from Vegan Yum Yum

The stories are told in a very fun, conversational tone and that carries over into the recipes, which are very detailed but simple enough that you’ll feel like you’re making an old family recipe.

by Baking Bites about Secret Lives of Baked Goods - full review

The syrups have naturally bright colors and flavors and simply mixing them with some soda water will give you artisianal, small batch sodas that you and your friends will love.

by Baking Bites about Make Your Own Soda - full review

Despite these slightly unusual ingredients that you might not bake with on a regular basis, the recipes in the book are straightforward, so you will be able to make the doughs with ease...

by Baking Bites about Pretzel Making at Home - full review

The book is a little better organised for those who haven’t invested in all the equipment, and more aimed at those who haven’t made the plunge, but are looking to dip their toes in the water.

by Fuss Free Flavours about Raw Food Kitchen - full review

This book does require a certain investment into the raw food lifestyle... Once past the introduction, there are many recipes in this book that do look attractive and enticing.

by Fuss Free Flavours about Raw Food Diet - full review

These are a more sophisticated rendering of what’s commonly conceived as a cookie, with a vastly less sweet taste that’s almost reminiscent of animal crackers...

by Leite's Culinaria about Sweet & crunchy chocolate chip crisps from Simply Sensational Cookies - full review

This cookbook makes you want to cook with vegetables, which is half the battle for many folks who know they should eat more veg but aren’t really inspired to cook with it.

by Kavey Eats about Eat Your Veg - full review

The best thing about this steak salad (and there are many great things about it) is the Nuoc Cham dressing. It's a potent, sharp dressing... We love the dressing because it has so much flavor.

by The Bitten Word about Baby kale and steak salad from Food & Wine Magazine, May 2013 - full review

Some of you may shrink away at the idea of a jiggling dessert. Put your prejudgments aside and try this recipe. It's a far cry from Jello...

by Serious Eats about Prosecco and elderflower jelly with melon from Home Made Summer - full review

This style of recipe-writing allows for real-life flexibility, making Ahern's book a real boon to the everyday home cook.

by Serious Eats about Gluten-Free Girl Every Day - full review

by Chocolate Log Blog about Green Seasons Cookbook - full review

If this hadn't been of local interest, I probably wouldn't have bought it, but it does have some unusual recipes as well as some more traditional ones.

by Chocolate Log Blog about For Chocolate Lovers - full review

Be prepared for some heavy duty reading as a considerable proportion of his book with its 223 pages describes his adventures in Venezuela and Devon in pursuit of the best quality cocoa.

by Chocolate Log Blog about Willie's Chocolate Factory Cookbook - full review