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The imitation game

July 6 2015, 0 Comments

Are "mastering the art of" cookbooks honoring Julia Child's legacy or are they just copycats seeking to cash in on name recognition?... read more

Ways with watermelon

July 5 2015, 2 Comments

Enjoy the summer staple in salads, beverages, and more. You can use all of the fruit, including the rind which makes great pickles and chutneys... read more

50 dishes for 50 states

July 4 2015, 8 Comments

To celebrate the July 4th holiday in the US, we look at iconic dishes from each of the 50 states... read more

Survey highlights changes in recipe usage

July 3 2015, 2 Comments

A thirteen country survey shows that more and more, meal inspirations begin online... read more

Delicious cakes without an oven

July 2 2015, 0 Comments

Icebox cakes are perfect summertime fare. The new book by Jessie and Jean contains dozens of recipes that elevate these great make ahead desserts... read more

Cookbook giveaway - Icebox Cakes

July 2 2015, 24 Comments

Enter our contest for your chance to win one of 4 copies of the book... read more

Give peas a chance?

July 1 2015, 0 Comments

The NY Times tweeted a recipe for guacamole with English peas, stirring a passionate debate... read more

I did not have ricotta so used 150g cream cheese and 100g yoghurt (both full fat) and the hotcakes were delicious!
by Divecat about Blueberry and ricotta hot cakes from Diana Henry at The Sunday Telegraph
This was simple to make, requires minimal prep time and few ingredients, and tastes great.
by TrishaCP about Garlicky lemon chicken from Grilling Book
This was the tastiest soup that I've made in a very long time! I made it exactly as written. I was able to use some very woody broccoli stems that I had in the fridge. I have never simmered soup with the corn cob included, and I loved how I was able to squeeze every bit of taste out of the cob. The combination of thyme and dill was inspired. An altogether wonderful soup.
by jaelsne about Lotsa vegetable chowder from Forks Over Knives: The Cookbook
Amazing. I made it with the honey (lavender) and it wasn't too sweet for me (thanks to both the cheese and the garlic).
by TrishaCP about Goat's cheese, roasted grape & walnut bruschette from Polpo
Started with making the recipe exactly as written, and found it a little bland. I ended up adding a little more lemon and olive oil. Her recipe calls for significantly less oil than another that I use-Ayla Algar's from "Classical Turkish Cooking" so the oil garnish is not optional. Without it the flavors seem flat. This one also calls for a higher proportion of walnuts to bell peppers and the ratio seemed a little off to me. The color was pretty pale and not the signature brick color that muhammara should have. One thing I did prefer about this recipe-it had no garlic. I love garlic but I like this for a more mellow dip. Next time I will follow Ayla's recipe but I will omit the garlic.
by Yildiz100 about Hot and sweet red pepper dip with walnuts and pomegranates (muhammara) from Cooking of the Eastern Mediterranean
Found this recipe online at myrecipes.com. Our lobster tails were small and only took 6 minutes total on the grill (preheated to about 350). Grilled lobster rocks and the sauce was fantastic. I prefer my lobster without the heavy, greasy taste of butter, so I omitted it from the sauce. Skipped the grilled green onions and tortillas. Served for our 18th anniversary dinner.
by Aggie92 about Baja-style grilled rock lobster tails from Cooking Light Annual Recipes 2009
Excellent and so easy. If you have bananas, this is a simple recipe at the last minute.
by JKDLady about Baked banana pudding (Banana clafouti) from Best of Gourmet 1993
Mmh, despite preheating the oven after 45 minutes the cake is not cooked as the inside is not even quite hot enough...I gave it another 15 minutes and then toook cake out and covered with foil to let residual heat diffuse...still the middle was almost raw. Taste was delicious though and cake was very moist. Best eaten on day of baking as it goes a bit soggy the next day!
by knittingfrog about Upside-down blueberry and elderflower cake from Scandilicious Baking
These, in my opinion, are the best scones ever: they are light and just melt in the mouth.
by Divecat about Cream scones from The Telegraph
I love the idea of this and the history included about bee keeping in the US, but the recipe seriously let me down. I was worried about cooking the nuts in the caramel, because of the way they burn (and they were already roasted) and I thought the 1:1 ratio of sugar and honey seemed off, given the lower caramelisation point of honey, but I went with it anyway. Nope. Started to burn well before the hard-crack stage was reached. So now I have a huge amount (and it is a HUGE) amount of very sticky not-brittle. Not sure what I will do with it.
by Foodycat about Honey peanut brittle from Soul Food Love
Very nice dessert. I didn't have chestnut flour so used spelt flour instead. The cherries plump up nicely during the baking. It looked very pretty and tasted great.
by Jane about Cherry clafoutis with chestnut flour from Chocolate & Zucchini
I love this salad! This time, I used Israeli couscous since there wasn't enough orzo on hand, and it worked very well. The lemony dressing with the small pasta, sharp feta, & briny olives makes a very satisfying dish. Great for a cookout.
by Nancith about Orzo, feta, and tomato salad with marjoram vinaigrette from Epicurious
Delicious! Loved that it used ingredients I had on hand at home. Easy and tasty
by DolphinSquirrel about Michael's deluxe twice-baked potatoes with shrimp from Paula Deen's The Deen Family Cookbook
Enjoyed this a lot! Good flavor but a little bland
by DolphinSquirrel about Five-spice chicken with sugar snaps from Stir-Frying to the Sky's Edge
Substitute red currants
by SuperSal about Blueberry amandine tarts from Tart it Up!
... a quick and flavorful dish that we're definitely adding to our entertaining repertoire.
by The Kitchn about Foil-baked feta from Flavour   -  full review
Interview with the author.
by Food52 about Pasta by Hand   -  full review
by Leite's Culinaria about Royal Touch   -  full review
by Leite's Culinaria about Peru: The Cookbook   -  full review
by Leite's Culinaria about Connecticut Farm Table Cookbook   -  full review
by Leite's Culinaria about Well Fed, Flat Broke   -  full review
by Leite's Culinaria about Seven Spoons   -  full review
by Leite's Culinaria about Heritage   -  full review
by Leite's Culinaria about Cookie Love   -  full review
by Leite's Culinaria about Grilling Book   -  full review
Interview with author Virginia Willis
by Food52 about Lighten Up, Y'All   -  full review
Interview with author Virginia Willis
by Food52 about Lighten Up, Y'all   -  full review
Interview with author Chris Fischer
by Food52 about Beetlebung Farm Cookbook   -  full review
12 Weird Things That Inspired the Big Gay Ice Cream Book article
by Food52 about Big Gay Ice Cream Book   -  full review

    Our first price rise in 6 years

    June 7 2015, 17 Comments

    EYB membership fees will be increasing from July 1... more

    What's New on EYB

    June 7 2015, 17 Comments

    EYB membership fees will be increasing from July 1... more

    Shelf Life With Susie

    March 17 2015, 0 Comments

    This week's new cookbooks guide you toward your gritty inner cook.... more

    Author Articles

    July 2 2015, 0 Comments

    Icebox cakes are perfect summertime fare. The new book by Jessie and Jean contains dozens of recipes that elevate these great make ahead desserts... more