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Classic Spanish recipes for today's busy cook

May 5 2016, 0 Comments

Get a sneak peek into 'Quick and Easy Spanish Recipes' with two recipe excerpts... read more

Cookbook giveaway - Quick and Easy Spanish Recipes

May 5 2016, 3 Comments

Enter our contest for your chance to win a copy of this book... read more

Women win big at Beard Foundation restaurant awards

May 4 2016, 0 Comments

Female chefs took home top honors in several categories... read more

Get your cheese on

May 3 2016, 0 Comments

A glut of cheese means lower prices for consumers, but bad news for producers... read more

The difference between food media and home cooking

May 2 2016, 0 Comments

Slate defines the gap between popular food culture and how people really cook at home... read more

A no-garlic-breath garlic is rediscovered

May 1 2016, 1 Comment

Aglione, a plant many thought to be extinct, gives hope to those who want to eat garlic on a first date... read more

The science and art of recipe testing

Noelle Carter explores the intricacies and importance of thorough testing... more

Sneak peek at Dorie Greenspan's new cookie book

You can find a few recipes now from Dorie's Cookies, which debuts in October... more

2016 James Beard Cookbook Award winners

See which authors triumphed this year... more

Latest Notes

A sweet and mild tasting curry. The children and I all thought this is delicious. Mr lilham however thought it was too sweet and preferred the pistachio korma from the same book. (I think this and the korma are both perfect for those who can't handle heat).
by lilham about Creamy chicken and fig curry (Anjeer murghi) from Made in India, Cooked in Britain
This was very quick and easy. I used Greek yoghurt as that is what I had on hand. Makes heaps
by aargle about Gwyneth Paltrow's Mexican green goddess dressing from Wednesday Chef
I'm not sure I'd call this recipe "genius", although the tortillas were delicious. They weren't markedly better than my usual tortilla recipe, however, so I'm not sure I'd use cake flour for this purpose again. It does make them very easy to roll out by hand (I don't own a tortilla press), but all purpose flour tortillas aren't really difficult to roll if you put a little more muscle into it, and when making a small batch that's easily done. Also, I had to add a lot more flour after initially adding too much water, probably over half a cup extra.
by Rutabaga about Genius flour tortillas from Food52
Update: I made this again, baking the matzo with the caramel topping for only ten minutes, using chopped 70% dark chocolate in place of chocolate chips, and sprinkling with smoked Maldon sea salt. The caramel, while a touch grainy (which I find typical of this snack - it's not really a problem in this case) definitely had more presence, and I prefer the taste of bar chocolate over chocolate chips. Smoked Maldon salt has a mere gentle hint of smoke, which adds just the right finishing touch.
by Rutabaga about Chocolate caramel crack(ers) from Smitten Kitchen
Chives from the garden are a nice addition to these mashed potatoes. I used buttermilk since it was on hand, which added a nice tang.
by Nancith about Creamy mashed potatoes with fresh chives from Vegetarian Meat and Potatoes Cookbook
Hopefully this recipe isn't an indicator of the general qualify of the recipes in the book. It calls for the dreaded "bunch" of oregano, thyme, and parsley. Can't we get at least a description of how large a bunch should be? The recipe instructions mention savory but there is none in the ingredient list. I assume the author meant oregano since the instructions failed to say when to add the oregano. I liked the technique of partially covering the cauliflower during roasting, but I had to uncover it and cook longer to finish. Something in the relish left an unpleasant bitter after taste. I don't know if it was overkill on the oregano, or something about the pomegranate molasses I didn't like. Too sweet for my taste too. Could probably reduce the molasses by 75%. I liked this better when the cauliflower cooled.
by Yildiz100 about Roasted cauliflower with Musa's zahter relish from Mediterranean Vegetarian Feasts
The brown sugar and coffee add interesting flavor notes. I used Scharffen Berger natural cocoa and sprinkled the walnuts on the top instead of mixing them in. The baking time was several minutes longer than the recipe called for.
by StaceyR about Ultimate cocoa brownies from Essential Baker
Delicious and simple side dish. I did not expect to enjoy the texture of cold boiled spinach, but it was a refreshing accompaniment to the barbecued pork recipe.
by joanhuguet about Soy and sesame spinach (Sigeumchi muchim) from Koreatown
Excellent base recipe for a lot of other delicious breads in this book.
by Astrid5555 about White dough from Dough
Excellent accompaniment to any kind of sweet pastry.
by Astrid5555 about Crème légère from Pastry
A little bit retro but very nice looking end result. Recipe has a great step-by-step tutorial to help you through this involved recipe.
by Astrid5555 about Swans from Pastry
Foolproof recipe, always works great!
by Astrid5555 about Choux pastry from Pastry
Great looking and very delicious! Very simple to make.
by Astrid5555 about Raspberry & pistachio tarts from Pastry
Delicious, adding the Poire William is key.
by Astrid5555 about Almond cream from Pastry
Impressive looking, always a stunner for guests. Usually make these with strawberries when in season. Also great with thinly sliced plums and any other berries. Always make the crème légère as accompaniment.
by Astrid5555 about Fruit tartlets from Pastry

Latest Reviews

...clearly written, beautifully photographed, and features a number of recipes that will have both new canners and seasoned preservers leaping up to gather produce and pull out their cookware.
by Food in Jars about Foolproof Preserving   -  full review
From Hawaii to Washington DC, you’ll find recipes from dozens of delicious diners, bakeries and restaurants and, armed with these recipes, you can learn to make some of these local favorites at home
by Baking Bites about America's Best Breakfasts   -  full review
The book goes beyond L.A., however, ​to explore Koreatowns across America​ and​ celebrat​e ​the gutsy, rustic food that is the lifeblood of these communities.
by Leite's Culinaria about Koreatown   -  full review
Andie Mitchell not only summons the wherewithal to help herself...but, in so doing, also enables us see our own food struggles for what they are and start to help ourselves.
by Leite's Culinaria about It Was Me All Along   -  full review
If there’s just one thing...that makes it worthy of a place on your bookshelf, it’s the sourdough starter...makes the first truly viable gluten-free sourdough starter I’ve come across.
by Leite's Culinaria about River Cottage Gluten Free   -  full review a 400-page encyclopedia chronicling the kind of Jewish home cooking that predated brisket, blintzes, and bagels.
by Leite's Culinaria about New Mediterranean Jewish Table   -  full review
No two paths to the top are the same, and here you’re privy to each chef sharing her unique story and her gloriously distinct take on the culinary arts via her signature recipes
by Leite's Culinaria about Women Chefs of New York   -  full review
There are five thousand books about classic cocktails. But this one...casts each drink’s narrative through the lens of a historic bar.
by Food52 about Waldorf Astoria Bar Book   -  full review
Grilling is full of myths and wive’s tales that steer people wrong in the heat of the moment. Meathead...organized his book by grilling myths (that red juice isn’t blood, that meat has to rest).
by Food52 about Meathead   -  full review’ll find dozens of recipes that will help your baking “reach for new heights” no matter what occasion you are baking for.
by Baking Bites about Layered   -  full review
So some of the recipes you won't be able to make at home—but that makes them even more of this (that is, his) world.
by Food52 about Studio Olafur Eliasson   -  full review the baking companion to Little Flower, and if you’ve been to this sweet cafe in Pasadena California, you understand how incredible this food is!
by Joy the Baker about Little Flower Baking   -  full review written for the dessert fiend in all of us. S’more Cake is added to the list of summer baking adventures.
by Joy the Baker about Cookies & Cups Cookbook   -  full review
...celebrates the joy, playfulness, and delicious adventure of gathering with friends. I made a Kale Pesto from this book that I’ll post next week. Healthful, comforting, and fun recipes!
by Joy the Baker about Food with Friends   -  full review
A book after the very beautiful blog, Love & Lemons. The images are gorgeous and there’s a Quinoa Taco Salad in this book with my name all over it (I’m going to add a pound of cheese k thanks).
by Joy the Baker about Love and Lemons Cookbook   -  full review