How to use up half-filled pantry and refrigerator items

Over at The Kitchn they have a very useful blog on 21 Creative Ways to Use Up Pantry and Cooking Staples. As they write: "Do you have a few almost-empty jars in your pantry? Some half-full containers in your fridge? Curious what to do with those crumbled tortilla chips or that bowl of egg whites? What about creative ways to… read more

Jeanne Kelley

Jeanne Kelley With kitchen gardens and farmstands in full production, it's a good time to consider a green meal at any time of day.  But everyone tires, at times, of a bowlful of leaves.  Thankfully, we have salad books to turn to on those days when the whole salad enterprise seems like too much of a tax on our culinary… read more

What the heck is bubble, boba, or pearl tea?

In certain parts of the United States, Bubble Tea, also known as Boba or Pearl Tea, has suddenly become ubiquitous - following on its huge success in Asia. But bubble tea's popularity has happened so fast, many don't know what it is.  According to this CNN article, the boba phenomenon  began in one tea shop in Taichung,  Taiwan in the… read more

Recipe wishlists: how to handle them?

OK, so I could use some advice.  As you probably know, I review cookbooks and test recipes most nights.  As I go through new cookbooks, I post-it dozens of recipes I'd like to try, just like everybody else.  And just like everybody else, I only get to a fraction of the recipes before I get distracted by something (in my… read more

Baked chicken and lazy summer pudding

Having imbibed the Olympics spirt, we thought these two recipes from Nigel Slater in The Observer serves two purposes. First, they cater to our British frame-of-mind and, second, the recipes are easy enough to be able to prepare with minimal viewing time lost. Slater describes The Baked Chicken with Summer Vegetables as  follows: "I rubbed a load of chicken pieces, mostly… read more

Celebrating the Olympics

We're celebrating the beginning of the Olympics with two articles from our friends at Serious Eats. Kenji Alt has concocted a "A Ring Shaped Meal for the Olympics" including recipes for Homemade Bagels, Guinness Onion Rings, Ring-Shaped Pasta with Broccoli and Tomato, Ring-Shaped Meatloaf, and Orange Blossom Bundt Cake with Peaches.     And for anyone lucky enough to be in… read more

Which food term would you like to stomp out?

We loved a recent story on Grub Street New York  discussing annoying food terms. As they state, "The time has come to publicly shame these terrible words and constructions and eliminate them from food writing forever." They proceed to list a group of words that should be expunged and ask for more suggestions. So what are these words? Here you… read more

Heirloom tomatoes may not be all they’re cracked up to be

The Boston Globe has an interesting article today about heirloom tomatoes, frankly asking if they're really worth all the hype and extra cost. There's no question that many of us have been caught in the romance and nostalgia they represent. But should we be? As Beth Teitell writes: "But I am under the power of something, and it's more powerful… read more

15 need-to-know tomato tips

    For those of us in the summer months, fresh tomatoes are at their peak - making this article from The Kitchn, "15 Tips to Help You Get the Most Out of Your Tomatoes" particularly timely. Here's their list, we hope you find something new:  The best place to store tomatoes to keep them fresh and juicy. How to store leftover tomato… read more

International Eclectic

Is it me, or are we seeing a rise in unclassifiably ethnic cookbooks? It used to be that you might run across a cookbook author with an unusually well-travelled culinary past--Tessa Kiros of Falling Cloudberries, say, whose recipes are Finnish and Greek and South African, just for a start.  Books like hers are as much a story of the author's… read more

25 baked alternatives to French fries

No one is going to argue that a good French fry (or chip) is a birthright around the world. But sometimes you just want something different, something healthier, something that will use up any excess vegies you may have hanging around. Buzz has accumulated a list of 25 alternatives that introduces some intriguing possibilities. Find the recipes here: Baked avocado… read more

A not-so-guilty pleasure: Community cookbooks

The Salt has a nostalgia-inducing article about community cookbooks that we thought would appeal to our members - we dare say many might have a few in their cookbook collection. And while some of these cookbooks have achieved nation-wide fame - certainly the Junior League books are widely known - perhaps the best loved are those from local churches, schools, and… read more

Top food writers on Twitter

There are thousands of food writers on Twitter, many of them amateurs, so Mashable has selected what they consider the top 10 professionals on Twitter.  Included are some friends of Eat Your Books:   Amanda Hesser @amandahesser of Food52 Monica Bhide @mbhide Kenji Alt @TheFoodLab (of Serious Eats) Check out the list and let us know who else you think should be included… read more

3 must-know tips about bacon plus a novel corn recipe

We're in a bacon mood today, so we're offering a two-parter. From America's Test Kitchen Feed, here are 3 things everyone should know about bacon, including how to easily separate the slices (roll the package), efficiently freeze (roll cylinders of 2 -4 slices), and effectively add maple flavor when oven-baking (glaze). And from Smitten Kitchen, Deb's used her excess corn… read more

5 kitchen things I can do without

A little while ago, I wrote a post venerating the 5 kitchen things I can't do without.  I thought, in the interests of candor, I'd do a counter-post showcasing just a few of the many flaws in my frustrating kitchen. For a person who writes about food professionally, I have an incredibly bad kitchen.  It's really hard to convey just how… read more

Quick tip: Feta cheese lasts forever and is a great recipe enhancer

TheKitchn has a wonderful quick tip regarding Feta cheese, certainly one of the most underrated cheeses. As they write, "One cheese I always try to keep in the refrigerator is feta, and the most important reason for this is taste. Feta is a complex cheese that manages to be rich and creamy but also tangy and bright. It has much… read more

Vegetables’ dirty little secret

Julia Moskin in The New York Times has an excellent article this week, "Raw Panic" on how to cope with an overwhelming quantity of vegetables. As she writes, "HERE'S a dirty little secret of summer.  What should be a beautiful and inspiring sight - your kitchen, overflowing with seasonal produce - is sometimes an intimidating tableau of anxiety. The knobbly… read more

Is milk bad for you?

In a New York Times column, "Got Milk? You Don't Need It" Mark Bittman recently attacked the premise that drinking milk is healthy. After suffering a lifetime of acid reflux and heartburn, Bittman cured his problem in just 24 hours by going off dairy products. But Bittman doesn't just argue against dairy consumption by those who have heartburn. He goes… read more

Lazy about lunch

I just realized today while once again punting on lunch--a quarter of a honeydew, a chicken-apple sausage, and an iced decaf--that while I use recipes almost every night for dinner, I almost never crack a cookbook for lunch.  And I'm fairly willing to bet that you don't either. It's not really surprising.  Some of us are working when lunch arrives,… read more

Diverse and fun reading

We've mentioned before that one of the great joys of being involved with Eat Your Books is the pretense that we need to stay up-to-date with food writing as part of our job. And another joy is the ability this blog offers to share some of our more under-the-radar finds with our readers. This morning we offer two books and… read more

Just for laughs: Top 10 funny food graphs

The Huffington Post recently composed a list of the top ten food graphs - based on their amusement rather than scientific value - from GraphJam. Here are the chart titles; take a look for a quick laugh and maybe some food for thought: The four food groups of the recent college grad What I learned from the Food Network Probability of… read more

A hot drink like tea will actually cool you down

It's fairly well known that eating spicy food actually cools you down. However, as this NPR report states, the same science works for hot beverages. Whether you're in the middle of a heat wave or experiencing cool comfort, there's no reason not to enjoy your afternoon cup of tea or morning cup of coffee. In fact, it will both heat… read more

Wine helps prevent bone loss & thank you Marion Cunningham

Two news items recently caught our attention  - one good news (for many of us, at least) and one sad. On the good news front, Salt at NPR reports that drinking a moderate amount of wine helps women prevent bone loss: "A new study of women in their 50s and early 60s finds that moderate alcohol consumption may help prevent bone loss.… read more

Silicone spatulas: Should you buy one?

Every cook needs a spatula for so many things - cooking, scraping out bowls, gentle folding. And this wide variety of tasks that it's called on to perform often means you need a wide variety of spatulas - a firm, heat-proof one for scraping a pan, a plastic one to use on a nonstick pan to stir eggs, a large… read more

Beer Can Chicken is just a waste of beer

Over at the Huffington Post, Meathead (aka Dr. Greg Blonder) tackles one of the major barbecue legends - that grilling a whole chicken on top of an open beer can produce succulent, moist, delicious chicken. Using quite a scientific approach, he praises Beer Can Chicken for succulent skin but then proves wrong all the other supposed advantages.  Among the items… read more
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