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Move over tacos, here come arepas

October 22 2014, 2 Comments

Are arepas poised to become the next great American food? New York City's Arepa King hopes so... read more

Ruhlman on paying attention

October 21 2014, 0 Comments

The author of How to Roast shows us that being aware in our cooking endeavors is more important than any recipe... read more

Cookbook giveaway - How to Roast

October 21 2014, 25 Comments

Enter for your chance to win 1 of 5 copies of Michael Ruhlman's How to Roast. ... read more

Artisanal meat alternatives?

October 20 2014, 2 Comments

Companies turn out new animal-free products that are both sustainable and delicious... read more

The Perfect Instruction

October 20 2014, 4 Comments

What makes a truly foolproof set of instructions in a recipe?... read more

Observer Food Monthly announces award winners

October 19 2014, 0 Comments

See the results for many categories including best cookbook and best food blog... read more

Be it ever so humble

October 18 2014, 1 Comment

...there's nothing like a steaming baked potato with delicious toppings... read more

Having made other brined nuts before, I thought the temperature seemed too high, but for some reason I went with it. Well, they burned, so I really should have gone with my gut. For a brined nut recipe that works, see Food52.
by JCBaldassare about Brined and roasted rosemary-chile almonds from Bon Appétit Magazine, October 2014
Used fresh Pacific Rockfish. Very quick to make and very to quick bake; just 15 minutes at 425 F. My husband really liked it. Me, I liked it. I added minced garlic and subbed sour cream/mayo in place of creme fraiche since I did not have it on hand. I would certainly make this again for easy dinner.
by Rinshin about Mustard-roasted fish from Washington Post Cookbook
I made this for dinner without any accompaniment and it was enough. I did add some toasted hazelnuts and some crumbled ricotta salata, which she suggested to make it a meal. I loved the combination of grains, fennel, kale (which I used instead of cavolo nero), oranges, sweet honeyed figs, crunchy toasted nuts and salty cheese. I'll definitely make this again.
by Jane about Cavolo nero and bulgar pilaf with glazed figs from Change of Appetite
4.5 stars. This is pretty stinkin' easy and good. Deb gives a "cheat" of cooking the squash in the microwave (read: this is the perfect quick side) that has everything done in 10 minutes or less. The garlic may be a bit strong, if you're like me and have garlic cloves that were steroid-taking-large. Used cumin seeds that I toasted first since I didn't have ground. I thought this dish could use a hit of acid at the end after tasting, so I added a little squeeze of lemon juice and it brightened everything without making it sour. Will make again.
by imaluckyducky about Moroccan-spiced spaghetti squash from Smitten Kitchen
I saw these as breakfast for dinner and they did not disappoint. In fact, they held together better than expected (and certainly were less shaggy than my latkes). If you cook the grain ahead, these are a qucik meal. I followed the recipe closely except used oat groats not farro. I can see adding lots of seasonings to these too when I make them again.
by Barb_N about Zucchini farro cakes topped with a quick fried egg from Whole-Grain Mornings
Can vary the veggies, making this an adaptable recipe. Goes well with soup.
by sturlington about Roasted vegetable quesadillas from Moosewood Restaurant New Classics
Page 38. Oh my, these are delicious. Made a GF version of these using marzipan paste instead of almond paste, not sure if there is a difference. I used 7 oz. because that was what was in the tube. For the chocolate, I used TJs dark chocolate with almonds. I shaved 1 cups worth into the batter, then topped each one with a big chunk. After 8 minutes, I took them out and added more chocolate to the tops of the muffins in the hopes that those chunks will stay toward the top. Did the same at the end when they came out to cool. Made 13 huge muffins, not 16. The raw batter was spectacular. I did not space them out as she suggested and my center two muffins needed more time. All the rest baked through. I ended up baking them longer than 22 minutes.
by DKennedy about Chocolate almond muffins from Huckleberry
Very flavorful, even cutting back on the chilis a bit - almost as good as the laab at our local Thai place. We served with butter lettuce, the recommended steamed veggies (used carrots and delicotta squash), and white rice.
by twoyolks about Aromatic minced pork, Shan style from Hot Sour Salty Sweet
for the amount of cream in this recipe I wanted to be more excited about the end result...It was certainly easy, and the chicken was tender...
by teresacooks about Baked chicken with Parmesan and wholegrain mustard from Avoca Café Cookbook
Dead easy to make and absolutely delicious. I used a Wagu tri tip roast that I seared and then cut up. I seasoned with Tyler Florence's roast mixture (had it on hand) s and p. For the pepper, I used one red dried chili and then later added a lipstick to the cooking pot but I did not cut it up so it remained rather mild. I used 1 can of tomatoes and 14 oz of fresh tomatoes because I was short a second can.
by DKennedy about Beef and black bean chilli from Ginger Pig Meat Book
P98. A perfect holiday recipe.
by sturlington about Madame Cartet's potato gratin from Bistro Cooking
P18. My favorite onion soup recipe.
by sturlington about Pied de Cochon's onion soup from Bistro Cooking
Pg. 150. This was quick, easy, healthy, and fine, but nothing special. I made it with red quinoa and spinach. I agree with westminstr that the greens need to be increased significantly. I added 4 times what the recipe called for, and still I felt there weren't enough greens. I doubt I would make this again.
by Laura about Quinoa with black pepper, brown butter, and arugula from Cook This Now
I understand this is meant to be a side, but I wanted it to have more heft. Also, I don't like to dirty two pots to make a side, so this one probably won't go into regular rotation.
by sturlington about Spicy broccoli soba sauté from Moosewood Restaurant New Classics
We can't wait to get in the kitchen and really cook from this one, especially from the seasonal entertaining sections, which features meals centered around a glorious roast.
by Tasting Table about Fat Radish Kitchen Diaries   -  full review
Nope, New Nordic isn't over. In fact, it's just getting started. So let's all...focus on Reykjavik, Iceland where Gunnar Gíslason, the chef at Dill, has his own deeply personal culinary story to tell.
by Tasting Table about North   -  full review
...who better to guide us through its styles, and share the stories of the people who make it than Talia Baiocchi, the editor of our favorite spirits website, Punch? This is going to be a good one.
by Tasting Table about Sherry   -  full review
Mendes shares his personal story and teaches us about the classic dishes that inspired his journey, from salt cod-egg casserole to piri piri shrimp. Mark our words: We'll master that duck recipe.
by Tasting Table about My Portugal   -  full review
Sean Brock is one of the most thoughtful, interesting, generous and influential chefs working...right now, and he values humble ingredients like beans (he put them on the cover, and they're beautiful)
by Tasting Table about Heritage   -  full review
...Plenty became a beat-up, tomato-stained mess in our kitchens. It was the kind of book that rewards you for your efforts with delicious and stunning food; we expect Plenty More will do the same.
by Tasting Table about Plenty More   -  full review
The French-born duo, who actually met in Berkeley, California, more than 40 years ago, have an incredible story to tell—one that winds through '70s-era California to present-day Bordeaux.
by Tasting Table about French Roots   -  full review
...Cuban cuisine...a vital part of the American food story, is often underrepresented and misunderstood, so we're thrilled that one of our favorite Cuban-American writers is tackling the subject...
by Tasting Table about Cuban Table   -  full review
Her memoir Blood, Bones & Butter was easily the finest work in the genre, so we have extremely high expectations for the chef's first cookbook, which will be packed with a whopping 250 recipes.
by Tasting Table about Prune   -  full review
It promises insight on everything from making different types of dough...If this book can teach us to make pasta dishes half as good as the ones at flour + water, then we'll be thrilled.
by Tasting Table about Flour + Water   -  full review
It's thoughtful and endearing (...and a light-as-air biscuit recipe from his reliable pastry cook, Rosa), giving you entry into the mind of the former punk drummer turned JBA–winning-pastry chef.
by Tasting Table about Brooks Headley's Fancy Desserts   -  full review
The book is sweet and deeply personal—and happily saves New Yorkers hankering for the Blackout Cake from a long ride on the G train.
by Tasting Table about Ovenly   -  full review
The book is very personal (there's a purple yam cake in honor of Fear and Loathing in Las Vegas), but still includes crowd-pleasing baked goods that can make any event an occasion...
by Tasting Table about Baked Occasions   -  full review
"I get really obsessed with pictures and recipes," Hornby admits. But this attention to detail and love of instruction make it clear that this book is tailor-made for the budding baker.
by Tasting Table about What to Bake & How to Bake it   -  full review
Nathan chronicles the breakfast spread she whips up at Huckleberry, breaking each section down by the time she gets around to making it at the bakery.
by Tasting Table about Huckleberry   -  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 20 2014, 4 Comments

    What makes a truly foolproof set of instructions in a recipe?... more

    Author Articles

    October 21 2014, 0 Comments

    The author of How to Roast shows us that being aware in our cooking endeavors is more important than any recipe... more