Gift Eat Your Books!

Buy Now

Do these dining alternatives spell doom for restaurants?

June 26 2016, 0 Comments

Several Uber-like services offer private meals and a new kind of takeaway... read more

Chefs use microorganisms for extra flavor and nutrition

June 24 2016, 0 Comments

Chefs and home cooks alike are using fermentation to coax new, complex flavors out of foods ... read more

Featured Cookbooks & Recipes

June 24 2016, 0 Comments

See what we've been sharing on social media this week... read more

Test your French food knowledge

June 23 2016, 0 Comments

Take the Epicurious quiz to see how well you know the cuisine of France... read more

Food idiosyncrasies are both personal and cultural

June 22 2016, 1 Comment

Can't stand to have food items touching each other? You are not alone.... read more

Review of Little Flower Baking by Christine Moore

June 21 2016, 0 Comments

Jenny reviews a new baking book worth the price for one scone recipe alone.... 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

Not the same flavor or texture of deep fried falafel -- there's a surprise! - but a very simple and seemingly healthful falafel option. Cover them with tahini sauce and salad stuff and you may not notice a difference....
by lajaxon about Baked falafel from Appetite for Reduction
Very easy and flavorful! Be sure to taste to adjust seasonings, but overall, a great baba ghanouj recipe!
by lajaxon about Baba ghanouj from Vegan Holiday Kitchen
A nice tabbouleh salad... Very fresh and tasty!
by lajaxon about Tabbouleh from Vegan Holiday Kitchen
Made this with penne and bulk Italian sausage. The broccoli really mashed down, almost more like pesto than broccoli, except not as flavorful. I didn't serve it with additional parmesan but I should have. The leftovers were milder than the original dish, which was an improvement.
by sldoug about Pasta with broccoli and sausage from How to Cook Everything: The Basics
Made this again, this time with two tablespoons of tomato paste and a tablespoon of dried dill since I forgot entirely about buying fresh. I served it with about six ounces of cooked, buttered egg noodles, and that was a good amount. My mushroom and chicken ratios were about the same as last time. It turned out well although I think I might drop it down to one tablespoon of tomato paste and make every effort to remember the fresh dill.
by sldoug about Chicken Stroganoff from How to Cook Everything Fast
These are the best and perfect and most delicious chocolate chip oatmeal cookies I've ever made, and I've made this recipe approximately one million times. I use a cookie scoop for uniformity and they bake in 12 minutes in my oven (although they are probably crispier than mainstream America might prefer them).
by sldoug about Oatmeal chocolate chip cookies from Baking Bites
Made this again, and again with a heaping cup of strawberries in an 11x7 pan (also, two stalks of rhubarb is roughly the right amount). Unfortunately, this time I only had brown sugar and I liked the recipe less. White sugar is apparently the way to go as it really brings out the buttery lightness of the cake.
by sldoug about Rhubarb strawberry pudding cake from Epicurious
Made these again, and again doubled the recipe (and used all buttermilk) and this time they turned out great, so I must have just messed them up last time. Such delicious waffles!
by sldoug about Aretha Frankenstein's waffles of insane greatness from Food52
This was a tasty recipe, but I'm not sure it was all that much better than anything I could have come up with on my own. The scallions were so hidden by the chicken that they didn't really cook, just softened slightly into unpleasant chewiness. I used bottled teriyaki sauce since my grocery store annoyingly stopped selling mirin, so really, all I got from this recipe was the technique. Aside from realizing that I could compact small enough pieces of chicken on a skewer and still cook it through without over cooking, this recipe didn't give me much.
by sldoug about Japanese chicken skewers with scallion (Negima yakitori) from Serious Eats
My husband loved this pie, this despite the fact that my tomatoes were quite juicy, so the pie didn't set well. But it was very tasty, and the crust was tender with a slight tang from the buttermilk, a good foil for the rich pimento cheese. I cooked mine for only half and hour, but might try 40 minutes next time to further brown the cheese topping.
by Rutabaga about Blue ribbon tomato pie from Picnic
These are HUGE cookies - the recipe calls for 1/4 cup of dough per cookie & they flatten out as they bake. They were also a bit too sweet for my taste. Probably won't make them again, but if I did, I'd cut the brown sugar back to 1-1/4 cup and use 1/8 cup of dough per cookie.
by damazinah about Chocolate-chunk oatmeal cookies with pecans and dried cherries from Cook's Illustrated Cookbook
Really good. The horseradish adds a nice sharpness.
by damazinah about Horseradish-pimiento cheese from Martha Stewart Living Magazine, May 2016
This is the first time I've made Friands and they turned out perfectly. I used muffin tins and frozen egg whites I had stashed in the freezer. Cooking time was as per recipe. Didn't realise how easy they were.
by aargle about Basic friands from David Herbert's Best-Ever Baking Recipes
I had both of these vegetables on hand and wanted to make them for my young son, so I followed the cooking method of this recipe, just leaving out the seasonings (he's not really ready for added salt and pepper and the last time I roasted veggies with an herb, he let me know pretty quickly he wasn't interested!), then pureed in the food processor. I gave it a taste myself and it was quite good, though he will mostly be eating it mixed with other things.
by Christine about Roasted kohlrabi and butternut squash from Gourmet Today
Like so many of Julia's recipes, the vegetable, if you follow her instructions, gets way overcooked. I had fresh-from-the-farm broccoli and needed a side dish for tonights' dinner. I blanched the broccoli until the tip of a knife inserted but not all the way, shocked and then into a gratin pan with the melted butter. After 15 minutes, added some grated parmesan cheese and let it go another 10 minutes. I am not convinced that the melted butter is needed in addition to the coating of the gratin pan with butter. In the future, I might simply add the cheese at the same time, and use a broiler/salamander to get a bit more of a crispy topping. I highly recommend ignoring her cooking times, though in fact, this dish is so simple, a recipe might not be required.
by smtucker about Buttered broccoli gratinéed with cheese (Brocoli à la Milanaise) from Mastering the Art of French Cooking, Volume Two
We got boerewors sausage in a recent farm box and I chose this recipe because it was literally the only one in the entire EYB Library calling for this specific variety! I could have used it in a recipe calling for other types of sausage, but I wasn't familiar with it's flavor, so wanted to go with a tested recipe rather than start experimenting on my own. Well, I wasn't missing out on anything by not having more choices, because this was a really excellent risotto. I only made a few minor tweaks -- I substituted water for 1 cup of the stock so I wouldn't need to open up another container. And I normally make risotto with a 1:4 ratio of rice:liquid, so I upped the red wine to 1 cup to add just a bit extra liquid. Really delicious, and I would definitely make this again. (Though it did make a lot of dirty dishes having to cook the squash, sausage, and risotto each in a separate vessel...this is a weekend recipe for me!)
by Christine about Boerewors and butternut risotto from Cook Sister!
I chose this recipe because it called for a lot of baking ingredients I have lingering in my pantry. I don't bake very many gluten-free recipes, but I must say this one exceeded my expectations. The scones on their own would probably be a bit on the bland side, but the glaze is really out of this world and complements them extremely well. I only made a few minor substitutions: vanilla bean paste in place of the seeds from a vanilla bean (1 Tbsp as per the equivalencies on the label) and cow's milk in place of almond milk. I may or may not repeat the scones themselves, but the glaze I will most definitely make again -- it would be great on cupcakes, pound cake, crumb cake -- the possibilities are endless, really!
by Christine about Almond oat scones with salted vanilla bean glaze from Vegetarian Times Magazine, September 2015
An alternative technique that worked well for me was to make some extra hazelnut oil, then toss the cauliflower in some of the oil in a very hot oven-safe saute pan, add S&P, then cover to steam, still on moderately high heat. Don't stir. After about 5 minutes, when you're starting to get a good brown on one side and some smoke, remove the cover and put the pan in the preheated oven for another 10-15 minutes to finish cooking. I suspect the recipe as written doesn't really brown the cauliflower very well. I cooked the steak sous vide with S&P and a bit of the hazelnut oil, then finished it in that same pan used for the cauliflower (removed) for some browning.
by HarlanH about Make-ahead steak with hazelnut gremolata and cauliflower from Serious Eats
Simple zingy salad.
by tekobo about Celery slaw from Clatter of Forks and Spoons
Lovely, fresh dish to make with new season potatoes. Go easy on the capers!
by tekobo about Crushed potatoes with white wine, anchovies, capers and chopped rocket from Tasting
Substituted sweet potato for yam and left out the dates. Cooked in tagine with browned chicken wings sitting on top. Hearty meal.
by tekobo about Salad of braised beetroot, yam, peas and beans from Food I Love
Unusual and very tasty. I have also made it with snow peas in place of beetroot and much less dressing. The ginger gives it a lovely zing.
by tekobo about Beetroot, carrot and blue cheese salad from Food I Love
A great risotto variant. Used mandolin to slice the baby courgettes, they gave the dish a lovely texture.
by tekobo about Risotto con fiori di zucchini (risotto with zucchini flowers) from River Cafe Cookbook
Made with cod off cuts and shiitake. Delicious!
by tekobo about Stir-fried snapper with asparagus, snow peas and enoki mushrooms from Balance and Harmony
Tried this with spinach. Wasn't that impressed. Try again with chard soon.
by tekobo about Chilled chard or spinach with lemon and oil from Bocca Cookbook

Latest Reviews

...a book about a part of British food culture/ history with recipes. The recipes are all historical, and many are not to modern taste, but that doesn’t make them less important.’
by Kavey Eats about Pride and Pudding   -  full review
Interview with author about the book.
by Food52 about Super Upsetting Cookbook About Sandwiches   -  full review
...deals with seven styles of food preservation, offers recipes for using the food you’ve preserved, and helps you make the very most out of every scrap of food you grow, buy, and forage.
by Food in Jars about Batch   -  full review
The book defines nine classic flavors and devotes a chapter to each: Vanilla, Berries, Apple, Citrus, Sweet Cheese, Nuts, Caramel, Coffee and Chocolate.
by Baking Bites about Flavorful   -  full review
I love this book for so many reasons, but, mainly, because of its approach to allergy-free recipes...This book is the perfect reference for those who have dietary restrictions
by A Thought for Food about Pure Delicious   -  full review
The design is clean, the photography is gorgeous...My only quibble with this book is that there’s no acknowledgement that best practices for preserving vary depending on where you are in the world.
by foodinjars.com about Modern Preserver   -  full review
Even if you don’t have an ice cream maker you can still use the dessert recipes in the book and pair them with storebought ice cream flavors...
by Baking Bites about À la Mode   -  full review
Mat has learned to love vegetables so much that he has released a cookbook of over 100 delicious vegetarian recipes, many of which are vegan or have vegan substitutes provided.
by Kavey Eats about Vegetable Perfection   -  full review
The book starts with recipes for 40 different sandwiches, organized into sections that focus on a common ingredient (roast beef, meatloaf, vegetable purees, and so on).
by Food52 about Super Upsetting Cookbook About Sandwiches   -  full review
The clams were perfectly tender, and the resulting broth was indescribably good. Grilled bread was used as a vehicle for it; although, I could have drunk from the parchment-lined foil.
by Lisa Is Cooking about Clams in cartoccio from Italian Grill   -  full review
The end result is lovely, even with its massive biscuit crust. Just don't eat too big a dinner beforehand!
by Cook the Books about Bramley apple shortcake from Kitchen Diaries   -  full review
This book is packed with recipes for unusual and creative ice cream flavors, flavors that will tantalize your palate and that you probably won’t find at the local ice cream shop.
by Baking Bites about Ice Cream Adventures   -  full review
Every single recipe is simple yet gourmet, straightforward yet elegant, and draws on fresh, natural, vibrant ingredients from Southern California...
by Leite's Culinaria about Malibu Farm Cookbook   -  full review
There’s a lot to explore in this book from the founders of the Cambodian-style sandwich shop whose namesake is a banh mi-like collision of tastes and textures...
by Leite's Culinaria about Num Pang   -  full review
...straightforward, easy-to-follow recipes reinforce the author’s declarations that quality requires no camouflage and that her adopted cuisine is all about the quality of the prima materia.
by Leite's Culinaria about Basque Book   -  full review