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A surprise answer to the question: What is the best all-around metal spatula?

June 19 2013, 1 Comment

Think wet... read more

Recent poll finds Rachael Ray to be more trustworthy than Michael Pollan

June 18 2013, 3 Comments

Say what?... read more

What food implement is used by every culture in the world?

June 17 2013, 0 Comments

A little food trivia to start your day... read more

Married with cookbooks

June 17 2013, 2 Comments

With wedding season upon us, Susie looks at the rise in couples' cookbooks.... read more

The creation of a new verb - To Ottoleng.

June 15 2013, 1 Comment

Tim Hayward looks at how some cookbooks become entertaining colossi... read more

Learning to appreciate tofu

June 15 2013, 0 Comments

It's healthy, versatile, and especially adaptive to different flavors - what's not to love?... read more

The best reaction to Paula Deen's new butter spreads

June 14 2013, 1 Comment

Andrew Zimmern gets the final word... read more

Latest Notes
Recent Reviews

Use Trader's Joe's Whole Wheat pizza dough and stretch as directed. Use the recipe for how to cook the pizza on the grill. Use toppings and sauce of your choice.

by Waderu about Black bean nacho pizza from EatingWell.com

This recipe is a winner - easy to get together (just need to remember the beans the night before) and the result is a really tasty, savoury dish of beans. A great accompaniment to many things, including roast chicken or lamb. I use about 3 or 4 ounces of sundried tomatoes, rather than the 4 specified - I figure maybe it's a typo?? That makes it look a lot more like the picture, anyway.

by kelly.griffin about Braised cannellini beans from Paradiso Seasons

This is a simple, no fuss recipe for a basic chicken broth (or what I'd call a stock). Very easy to put together, and then an excellent basis for anything requiring chicken stock - such as any of the noodle dishes discussed by Slater elsewhere in the book. I usually make this with a small organic chicken (e.g. 1.2kg) and remove it after 1 hour but let the rest keep simmering for a further hour - the meat is perfect for sandwiches or to add to a chicken soup proper. I also add a carrot - this is mentioned in the head notes for the recipe but for some reason omitted in the recipe itself.

by kelly.griffin about A clear, savory broth from Appetite: So What Do You Want to Eat Today?

Delicious

by sarahburdon about Crisp pork belly with Asian spices & bok choy from Eat Fresh

Recipe http://www.today.com/id/25784586/site/todayshow/t/grilled-lamb-chops-scottadita/#.UcEpl8u9KSP

by fprincess about Grilled lamb chops scottadita from Italian Grill

Incoherent -- the individual elements are all fine, but the dish really didn't come together into one thing.

by mcvl about Rosemary-crusted lamb loin, confit garlic, roast tomato, sugar snap and watercress salad with olive and mint dressing from Salads

Tried this and the short ribs were very tough, despite a short amount of time on the grill. Will try and marinate for longer than 45 minutes.

by jayg312 about Korean grilled beef ribs (Kalbi) from Saveur Magazine, Jun/Jul 2013 (#157)

Used sauce from this recipe with fish-frying marinade from Sweet-and-Sour Fish ‘Tiles.' This was outstanding. Maybe too much stock. I boiled it down heavily for quite a while and still didn’t quite achieve what I would have described as the “thick, luxurious gravy” Dunlop calls for. Didn’t matter. The sauce was super. I hadn’t made rice since I figured the fried fish had sufficient calories for the day. Big mistake. Saved the leftover sauce and will probably have it for lunch over rice. But that’s tomorrow’s calories.

by JoanN about Sea bream in fish-fragrant sauce (Ji li jia xiang yu) from Every Grain of Rice

Pg. 138 Another quick and easy dish from this book. The overall flavour is very good, but maybe put a bit of salt in with the shallots when you are making your paste. Also, check for seasoning before plating. Add the lime wedges to the plate as it usually needs them. Can also go pretty heavy on the lemongrass. Not fishy as the result of the seasoning paste but serve with rice and greens that have no fish sauce or oyster sauce so that the fish dish shines and doesn't get mired in a fishy menu.

by Delys77 about Fluffy lemongrass fish from Burma: Rivers of Flavor

Pg. 50 Easy, quick and very healthful. Fine with green beans and plenty of punchy flavour.

by Delys77 about Long-bean salad with roasted peanuts from Burma: Rivers of Flavor

I used fresh mozzarella as that is what I had on hand. I would like to try it with the non fresh mozzarella next time. My husband loved it just the way it was.

by dmass about Beef and cheese manicotti from Everyday Italian

It’s light and summery and crunchy and spicy and easy to prepare and, this version at least, has all the flavors of Sichuan in it. This is just perfect summer fare. I’m so glad I stumbled upon it. I’m so glad I decided to give it a try.

by JoanN about Kohlrabi salad with sour-and-hot dressing from Every Grain of Rice

Love love love this recipe. Perfect cake for the summer. I only had a 10-inch tube pan and had to bake this for a little over an hour and a half. The crunchy layer on the outside was such a nice touch to the usual pound cake texture, and the strawberry coulis turned out to be really delicious. I used the original 2 teaspoons vanilla extract + 1/2 teaspoon almond extract.

by elizabethzvolpe about Cream cheese pound cake and strawberry coulis from Smitten Kitchen

Very good use of the garlic chives from my garden. I usually make little chive omelets, one by one. This certainly is a lot faster and I can use up a lot more chives.

by chawkins about Chinese chives (Seriously Asian) from Serious Eats

The pork was so delicious and tender, the sauce was the perfect accompaniment. Substituted 2 pink lady apples for the rhubarb. Also took the skin off and made it into crackling.

by KarinaFrancis about Slow-cooked pork shoulder with cider and mushrooms from Odd Bits

The combination of tangy green grapes, rich almonds, and pleasantly grassy cucumber made for a refreshing, lively soup. I had to puree the soup in four batches. My 7-cup food processor was no match...

by Serious Eats about Chilled Spanish white gazpacho from Flour, Too - full review

...elaborate and detailed, each measurement checked and re-checked by Chang's meticulous hand. ...the recipes may not be the simplest to pull off, but they are certainly not confusing or difficult.

by Serious Eats about Flour, Too - full review

Crème Brûlée? Without an oven? Bien sûr. Bakeless Sweets presents a recipe for sweet, milky mini-puddings with that inimitable burnt sugar crunch. The bonus: you get to use a torch.

by Serious Eats about No-bake crème brûlée from Bakeless Sweets - full review

Yes, some desserts are dairy free, and dozens more are free of gluten, but that isn't the focus of the book. Bakeless Sweets was written for those who indulge...

by Serious Eats about Bakeless Sweets - full review

Instead, the book is an extension of the Japanese tradition of sharing and blending food cultures. Bites of her food taste of both America and Japan melding into a new, harmonious plate.

by Serious Eats about Hiroko's American Kitchen - full review

...a wonderful introduction into the world of baking with pears. The base for the cake is a super-moist gingerbread... While this cake is great straight out of the oven, it's even better the next day

by Serious Eats about Ginger-pear skillet cake from Farmers' Market Desserts - full review

...a perfect transitional dessert. ...finished with a sprinkle of sea salt and cracked black pepper, savory elements that tie together the sweet and tart notes of this gorgeous early fall sundae.

by Serious Eats about Grilled-fig sundaes with balsamic "fudge" from Farmers' Market Desserts - full review

No need to worry if you aren't able to find quinces in your area, feel free to substitute another apple, pear, or even better, an Asian pear.

by Serious Eats about Apple, pear & quince galette from Farmers' Market Desserts - full review

The grated vegetables add a great deal of moisture to the cake, keeping butter and fats to a minimum. Once cooked, the zucchini and beets practically melt into the cake.

by Serious Eats about Farmer's secret chocolate bundt cake from Farmers' Market Desserts - full review

Interview with author Jennie Schacht

by Grist about Farmers' Market Desserts - full review

Fair warning: you will want to lick the pages of this book. The recipes...take our beloved childhood treat to a whole new level. All your wildest ice cream sandwich fantasies are about to come true.

by The Kitchn about I Scream Sandwich - full review

As soon as I cracked it open, I was excited and inspired. Whole grain baking definitely seems less intimidating armed with a wealth of recipes from a source I already know to be reliable.

by Annie's Eats about King Arthur Flour Whole Grain Baking - full review

We loved the idea of pairing sweet spring peas with sweeter spring strawberries. On a bed of spicy arugula and with a crunch of almonds, this is a very good salad that we heartily recommend.

by The Bitten Word about Strawberry, almond, and pea salad from Bon Appétit Magazine, June 2013 - full review

Virtually every recipe in the book appeals to me and the pictures are very tempting, but sadly, the chocolate recipes are few and far between. In fact there are only six...

by Chocolate Log Blog about Love Bake Nourish - full review

Beautifully photographed by Colin Clark, it features life-on-the-farm passages in St. Clair’s direct prose, buttermilk FAQs and lore, instructions on making it, and recipes using it.

by Seven Days about Animal Farm Buttermilk Cookbook - full review