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The great pie debate

February 26 2015, 6 Comments

A UK petition arguing that a pie with only a pastry lid is really just a casserole has gained over 5,000 signatures ... read more

February 2015 cookbook roundup

February 25 2015, 0 Comments

This month's trends include diet books marketed towards men, ethnic Paleo, smoothies, juicing, and raw vegan sweets... read more

White Pages & Glossy Photos: A Rubric for Titling Cookbooks

February 24 2015, 4 Comments

Have you noticed a certain trend - a certain formula - in cookbook titles?... read more

Challenging conventional wisdom on peanuts

February 23 2015, 0 Comments

A new study suggests giving peanut products to young children can reduce peanut allergies... read more

Grade inflation

February 22 2015, 0 Comments

The US adopts a new grading system for pure maple syrup... read more

Warm up with hearty soups

February 21 2015, 1 Comment

Tired of frigid winter weather? Soothe your soul with these warming soups... read more

Oscar party foods

February 20 2015, 0 Comments

Get a glimpse of one of the Oscar menus for inspiration... read more

Easy and reliable. My go-to recipe for quick cornbread. Usually use honey.
by gastronom about Buttermilk skillet corn bread from Vegetarian Cooking For Everyone
I really wanted to love this, but for me it lacked depth of flavour. It calls for salsa verde, so maybe a different brand would improve it. On the plus side it is really quick to make, nutritious, and tastes fine, so I probably will give it another try with slightly different ingredients.
by eliza about Quinoa white chicken chili from Closet Cooking
The whole family liked the flavor of these muffins; the cardamom and fresh nutmeg are a good combination with hazelnut and pear. The pear flavor is fairly subtle since it is grated and melts into the muffin batter. My pears were perhaps a little too ripe. They were very juicy, so I added almost an extra quarter cup of flour. In total, the recipe made 15 muffins for me.
by Rutabaga about Pear-hazelnut oat muffins from Whole-Grain Mornings
Have made this several times very successfully. Thinly sliced mushrooms in food processor, tossed them with sliced red onion & olive oil to top dough. Does need quite a bit of salt sprinkled on top. Crispy crust with flavorful juice of mishrooms on top. Excellent!
by gastronom about Pizza funghi: mushroom pizza from My Bread
Easy, crusty, tasty!
by gastronom about Rye bread from My Bread
Edible, but I wouldn't make this again. I fancied trying something different, but it seems strange mashing the cauliflower into the sauce until it's unrecognisable. Also my chilli flakes were really hot, so even with a reduced quantity, I couldn't taste much else.
by veronicafrance about Rotelle with spicy cauliflower ragu from Italian Vegetable Cookbook
Pg. 198 I also really liked this dish. The combination of flavours is very nice and it fairly healthful. I would suggest pulling the chicken, slicing, then returning to the pan for the glazing with lime. This way more surface area will be flavoured. I also found that my chicken needed about 12 minutes cooking. Tomatillo salsa is perfect accompaniment here, except that I blended the onion into the salsa.
by Delys77 about Green chile chicken soft tacos from Mexican Everyday
Good stew, but nothing stood out as being particularly Caribbean in flavor. Maybe switching the nutmeg for some ground allspice would help. The minuscule amount of nutmeg was lost in this large pot of stew. Made a few changes: added 4 minced garlic cloves, substited 1 1/2 cups frozen chopped okra for the kale, and since we aren't vegetarians I added 1 pound of chicken breast cut into bite-sized pieces. Over all, I found this to be a healthy, filling stew and will make it again.
by Aggie92 about Caribbean stew from Moosewood Restaurant Favorites
p. 138 – Sweet, sour and salty with a kick of heat, what’s not to like? Quick and easy prep just adds to the appeal of this dish making it perfect for a satisfying weeknight meal. My shrimp were large vs jumbo so cooking time was even shorter than set out in the book. Unfortunately my curry leaves were MIA so we went without. If the final dish suffered for it we were none the wiser as this dish was a hit with all diners. We especially loved the tangles of caramelized onions that swaddled some of the shrimp. I finished the dish with a spritz of lime, a toss of chopped green onions and a sprinkle of sea salt. I’ll definitely make this again. Photos here: http://chowhound.chow.com/topics/1003839?commentId=9454183#9454183
by Breadcrumbs about Prawns with ginger and chilli from Mighty Spice Cookbook
p. 56 – We absolutely loved this dish. Prep was quick, and the mini-Cuisinart made short work of the lemongrass, resulting in a fine chop with the final product looking like short fibers vs a paste in my case. I too had about a cup of chopped lemongrass. I’ve added an “in-wok” close up photo, which gives a pretty good sense of the texture. I used 2 Thai bird chilis and the heat was perfect for us. I also finished the dish with a spritz of lime and tucked wedges into the dish so folks good add more if they wished. I found that the Lemongrass immediately soaked up the oil in the pan and some of it subsequently caramelized in the wok. We loved these little salty-crispy lemongrass/garlic/chili clusters. I served steamed Jasmine rice on the side and the Shrimp with Chili and Ginger from this book. Photos here: http://chowhound.chow.com/topics/1003838?commentId=9454178#9454178
by Breadcrumbs about Vietnamese chicken with chilli and lemongrass from Mighty Spice Cookbook
I loved this and didn't have nigella seeds or tarragon - used feta as couldn't get labneh - delicious. I roasted the tomatoes a couple of days before and kept in the fridge.
by meganjane about Couscous and mograbiah with oven-dried tomatoes from Ottolenghi: The Cookbook
I've tried this recipe twice - the sauce just doesn't appeal - I think pina colada should stay a drink
by meganjane about Piña colada pork cutlets from It's Easier Than You Think
This was a tasty quick recipe - but the garlic doesn't cook that much so quite a strong flavour
by meganjane about Salmon with a lemon and rosemary glaze from Dish Magazine, Apr/May 2010 (#29)
A surprising depth of flavor from very few ingredients, and water as the liquid. Reaonably easy to prep & throw in the crockpot. Alas, the parsley & Parmesan were not in the pantry,but next time I'll use them to add some other flavor notes.
by Nancith about Barley, mushroom, and onion soup from Gourmet Vegetarian Slow Cooker
Everything was on point in this simple dessert. Also, bonus points for eating whole grains! You can even eat it for (boozy) breakfast!
by Serious Eats about Oatmeal and fresh berry parfaits with Chantilly cream from Treme   -  full review
The rice cakes were the big(gest) winner here—frying the chilled rice not only lends textural contrast, but also adds a deep nuttiness to the crust that I simply couldn't believe came from the rice
by Serious Eats about Peppered hanger steak with crispy rice cakes from Treme   -  full review
The components were each a perfect match and came together in harmony on the plate. A generous pour of butter sauce is the unifying force.
by Serious Eats about Clemenceau'd shrimp from Treme   -  full review
Even with the extra pork, the final dish lacked a little oomph. To amp things up, be sure to find strongly flavored andouille and ham. The shrimp didn't need the full 15 minutes to cook through...
by Serious Eats about Creole succotash from Treme   -  full review
Take care when hollowing out the boiled mirlitons... The skin is super soft and can tear a hole. ...didn't need as much time as advertised. Check to see how they're coming along after 30 minutes.
by Serious Eats about Stuffed mirliton from Treme   -  full review
And it's a perfect example of how the combination of a few simple, but well-chosen ingredients can be transcendent. I really think you're really going to like this one.
by Cooking Books about Brown sugar cookies with sea salt from How to Cook Everything Vegetarian   -  full review
Report by Melissa Block from Chengdu includes preparing this dish.
by NPR about Gong bao (kung pao) chicken with peanuts from Land of Plenty   -  full review
Alternating bites between the pork and the broccoli was a revelation, warming and cooling the mouth for a balanced meal. The ice cubes seem unnecessary, but don't skip them...
by Serious Eats about Pork in spicy dressing with iced broccoli stems (Mu manao) from Simple Thai Food   -  full review
The is an excellent integrator—each seemingly disparate ingredient in the wrap tasted cohesive when drizzled with the sweet and salty sauce. I would ... recommend rinsing the ginger before serving.
by Serious Eats about Leaf-wrapped salad bites (Miang kham) from Simple Thai Food   -  full review
The finished curry is quite complex when made from scratch, and it clings to the rice noodles with comforting ease.
by Serious Eats about Curry noodles with chicken (Kuai-tiao kaeng sai kai) from Simple Thai Food   -  full review
This recipe is a great way to use hardboiled eggs that you didn't peel perfectly—the frying process will hide any errant pock-marks.
by Serious Eats about Son-in-law eggs (Khai luk khoei) from Simple Thai Food   -  full review
This spicy and tart tomato relish is a great match for rich rib-eye. ... Next time, I'd move the tray of vegetables into the still-warm oven to soften after charring them.
by Serious Eats about Grilled steaks with roasted tomato dipping sauce [Crying tiger] (Suea rong kap jaeo ma-khuea thet) from Simple Thai Food   -  full review
It's about as simple as whipping up a batch of meringue, but the results are far more thrilling. [...] Impressive? Totally. Difficult? Not too much. But delicious and so much fun.
by Serious Eats about Chocolate-filled vanilla marshmallows from Marshmallow Madness!   -  full review
We love the idea of flavoring marshmallows with liqueur, but if you're not feeling like a cocktail you can always sub in peppermint extract and a few dashes of green food coloring...
by Serious Eats about Creme de menthe marshmallows from Marshmallow Madness!   -  full review
By making a syrup of malted milk powder and cocoa, these marshmallows take on a whole lot of Whoppers-esque flavor.
by Serious Eats about Chocolate malt marshmallows from Marshmallow Madness!   -  full review

    The best cookbooks of 2014

    December 23 2014, 7 Comments

    The Best of the Best is bigger than ever - almost 300 lists combined into one mega list.... more

    What's New on EYB

    January 28 2015, 1 Comment

    We polled our friends at cookbook stores around the world to find out their top 10 selling books in 2014... more

    Shelf Life With Susie

    February 24 2015, 4 Comments

    Have you noticed a certain trend - a certain formula - in cookbook titles?... more

    Author Articles

    January 25 2015, 1 Comment

    Weeknight Vegetarian shows how to put a tempting meatless meal on the table every night of the week... more