Cookbook Giveaway - The Short Stack Cookbook and a Trio of Short Stack Volumes

The Short Stack Cookbook: Ingredients that Speak Volumes by Nick Fauchald, Kaitlyn Goalen, and the contributors of Short Stack Editions is being released today.

The ethos behind Short Stack Editions is simple: Pair honest, common ingredients with trusted voices in the culinary world for inspired recipes home cooks can actually use. For their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen sought out their contributors to extend their talent to favorite ingredients. Exclusively created for this cookbook, these recipes - from all-star chefs, food writers, editors, and stylists - are destined to become favorites.

Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash, The Short Stack Cookbook takes readers though staples found in the kitchen and presents new ways to cook with everyday items. To read more about this cookbook and the Short Stack volumes please read our review and recipe post.

We are pleased to offer a prize package to our EYB Members in the U.S. of one copy of The Short Stack Cookbook and a trio of Short Stack volumes: Short Stack Volume 23 Tahini by Adeena Sussman; Short Stack: Volume 11 Apple by Andrea Albin; and Short Stack: Volume 19 Maple Syrup by Casey Elsass. One of the entry options is to answer the following question in the comments section of this blog post:

What ingredient do you find yourself using repeatedly?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends November 18th, 2016.






  • meggan  on  10/18/2016 at 3:19 PM

    In the summer, I use tomatoes in almost every meal.

  • zahavah  on  10/18/2016 at 3:26 PM

    Cumin. In everything. Fried eggs. Roasted chickpeas. Roasted carrots. Sprinkled on hummus. Can't stop eating cumin!

  • FaithB  on  10/18/2016 at 3:28 PM

    I use maple syrup, including smoked maple syrup, in many ways, even in a reduction for sautéed scallops.

  • Larkspur  on  10/18/2016 at 3:35 PM


  • camtncook  on  10/18/2016 at 3:35 PM


  • Teruska  on  10/18/2016 at 4:18 PM

    Smoked something. We love smoked paprika, smoked salt, smoked tomatoes (fresh or dehydrated and powdered), smoked garlic, smoked tofu. I need to get me a smoking gun.

  • eliza  on  10/18/2016 at 4:20 PM

    I use onions in almost every meal. Recently had to exclude them for a month for health reasons and it was so difficult!

  • wendybazil  on  10/18/2016 at 5:05 PM

    Cant wait to see the tahini one!

  • lebarron2001  on  10/18/2016 at 5:39 PM

    Balsamic Vinegar

  • rchesser  on  10/18/2016 at 6:45 PM


  • sarahawker  on  10/18/2016 at 6:57 PM

    Onions, garlic, almost every single meal.

  • Summerlandsky  on  10/18/2016 at 7:12 PM

    Onions and garlic, chicken, salt so many possibilities with just those

  • ravensfan  on  10/18/2016 at 7:18 PM


  • sir_ken_g  on  10/18/2016 at 7:31 PM


  • sgump  on  10/18/2016 at 8:25 PM


  • ckbkcollector  on  10/18/2016 at 9:37 PM


  • ballen  on  10/19/2016 at 6:19 AM

    extra virgin olive oil

  • lhudson  on  10/19/2016 at 6:53 AM

    Garlic and Onions

  • Mcldanyell  on  10/19/2016 at 7:25 AM

    Always onions and garlic.

  • Siegal  on  10/19/2016 at 9:30 AM

    I use olive oil for everything

  • alirov  on  10/19/2016 at 9:40 AM

    Different peppers. Whether it's a bit of a kick from crushed red pepper, smokiness from a chipotle or black peppercorns for some bite, a bit of pepper goes a long way to elevating a dish.

  • Kaseyvclark  on  10/19/2016 at 12:39 PM

    I use garlic and nutritional yeast in almost all my dishes these days!

  • Emily Hope  on  10/19/2016 at 12:43 PM

    Maple syrup--we uses in sauces and marinades (as well as for breakfast!)

  • madamepince  on  10/19/2016 at 2:02 PM


  • matag  on  10/19/2016 at 3:44 PM


  • matag  on  10/19/2016 at 3:45 PM


  • Rinshin  on  10/19/2016 at 6:25 PM

    onion, garlic, olive oil, butter and rice vinegar

  • gjelizabeth  on  10/19/2016 at 7:40 PM

    Fried onions for savory; baker's sugar for sweet.

  • Mariarosa  on  10/19/2016 at 9:36 PM


  • sbh2006  on  10/19/2016 at 10:19 PM

    Cardamom! I add it to all things sweet and savory (including my morning coffee, all baked goods, and rice dishes. Would love to win this; I was recently gifted an autographed copy of Virginia Willis's "Grits" and just purchased the Tahini Short Stack, love the format and recipes!! Thank you EYB for another great giveaway :-)

  • Littlebirdchoc  on  10/20/2016 at 8:31 AM

    Butter. What could be better?

  • bfg67  on  10/20/2016 at 2:11 PM


  • herby  on  10/20/2016 at 3:34 PM

    Smoked paprika and Thai bird chilies - love both flavours!

  • ccav  on  10/20/2016 at 3:54 PM

    Bragg's liquid aminos (sounds gross in name but it's a nice umami addition and sub for soy sauce) and umeboshi vinegar.

  • anightowl  on  10/21/2016 at 2:26 AM


  • love2chow  on  10/21/2016 at 7:27 PM

    Chinese eggplant, green onion, soy sauce

  • tennyogirl  on  10/21/2016 at 9:09 PM

    ponzu, cruciferous veggies, and onions

  • trudys_person  on  10/21/2016 at 9:51 PM

    Eggs! Breakfast, baking, main courses ...

  • cocecitycook  on  10/22/2016 at 8:03 PM


  • Lyndaherman  on  10/22/2016 at 8:45 PM

    Olive oil

  • t.t  on  10/22/2016 at 11:28 PM

    onions or garlic; butter or olive oil

  • pandapotamus  on  10/24/2016 at 12:15 AM


  • joanhuguet  on  10/24/2016 at 5:55 PM

    another vote for garlic.

  • TheSpicedLife  on  10/24/2016 at 10:34 PM

    Onions, garlic, cumin, ground beef, cauliflower, peas....

  • MmeFleiss  on  10/25/2016 at 9:43 AM

    I definitely go through a lot of onions and garlic.

  • tnorthrup  on  10/25/2016 at 2:16 PM


  • lioraj  on  10/25/2016 at 4:03 PM

    I can't get enough of parmesan cheese!

  • bdmltm  on  10/25/2016 at 9:22 PM

    Probably garlic or cheese!

  • tcjanes  on  10/26/2016 at 6:53 PM

    Ghee-amazing stuff!

  • lauriesk  on  10/26/2016 at 8:23 PM

    Eggs. I could eat them for breakfast everyday and there are so many different ways to prepare and enhance them.

  • djoh437938  on  10/26/2016 at 8:30 PM


  • Katiefayhutson  on  10/26/2016 at 10:32 PM

    Eggs, garlic, and olive oil

  • Dmartin997  on  10/26/2016 at 11:12 PM

    Different kinds of Chilies and Lemongrass

  • lils74  on  10/26/2016 at 11:21 PM


  • kate  on  10/27/2016 at 2:19 AM

    Lemons! Fresh, preserved; in sweets, in savory.

  • FireRunner2379  on  10/27/2016 at 5:48 AM

    Lately, Sriracha has been my ingredient of choice. As I get older my taste buds are changing. I love the combination of sweet and spicy, many time balancing it with maple syrup or honey.

  • Lisa Guido  on  10/27/2016 at 7:45 AM

    maple syrup

  • Lafauvette  on  10/27/2016 at 10:54 AM


  • ferstr  on  10/27/2016 at 7:35 PM

    Apples all fall and winter.

  • annieski  on  10/28/2016 at 5:46 AM


  • PennyG  on  10/28/2016 at 2:38 PM

    Olive Oil, Garlic, Lemon ...

  • elysek  on  10/28/2016 at 8:30 PM

    Onions and garlic.

  • JanScholl  on  10/29/2016 at 12:56 AM

    garlic, cinnamon and fresh lime peel

  • Rosesrpink50  on  11/1/2016 at 7:22 PM

    Olive oil, garlic and ground pepper

  • Deneenm  on  11/2/2016 at 8:20 AM

    maple syrup, garlic & salt!

  • lovelily1001  on  11/2/2016 at 6:24 PM

    Ginger and garlic.

  • MollyB  on  11/3/2016 at 2:23 PM

    Olive oil

  • kimtrev  on  11/4/2016 at 1:27 PM

    tomatoes in the summer, onions/garlic all year around

  • ejackson  on  11/4/2016 at 7:11 PM

    Tahini! Now that there are so many good sources of super high quality tahini, I find myself spooning and spreading it into and onto everything. Favorite combinations include tahini and chocolate; tahini and miso (stirred into oatmeal or sauteed greens) and tahini-slathered whole grain toast sprinkled with za'atar!

  • Whyvette  on  11/4/2016 at 7:48 PM

    Onions, garlic, and chicken are ingredients I use more nights than not.

  • lsgourmet  on  11/4/2016 at 8:04 PM

    I guess onions are pretty universal no matter what cuisine I'm going to cook on any given night.

  • sassypantscooks  on  11/4/2016 at 8:16 PM

    Fish sauce. I just don't tell my husband what that "something" is!

  • danafox  on  11/5/2016 at 7:27 AM

    Dana Yogurt and honey are my two special ingredients plus lots of spices from around the world.

  • Debbiejensen20  on  11/5/2016 at 11:37 AM

    I use nutritional yeast

  • hrhacissej  on  11/5/2016 at 2:17 PM

    Dates...I love dates...lemons...cilantro...cucumbers...I think it might be easier to list the ingredients I won't cook with!

  • urmami  on  11/5/2016 at 2:58 PM

    Lemon zest/juice. Acidity is SO underrated, even though it is nearly as important as salt if not equally so.

  • percussion03  on  11/5/2016 at 9:17 PM

    Alliums and tomatoes. And possibly cheese. Every meal at home!

  • amylou61  on  11/6/2016 at 7:52 AM

    Dijon Mustard is my go-to ingredient for sauces, dressings, marinades, sandwiches...

  • infotrop  on  11/6/2016 at 1:21 PM

    fresh squeezed lemons

  • Rinshin  on  11/6/2016 at 2:54 PM

    olive oil, soy sauce, and all types of vinegar

  • angelanorr  on  11/8/2016 at 12:48 PM

    Grape seed oil, Dijon mustard, onions

  • milgwimper  on  11/9/2016 at 10:05 AM

    Garlic, onions, peppers, sesame oil, soy sauce, miso in all forms.

  • rosyannposy  on  11/9/2016 at 12:22 PM

    Cheese and olive oil.

  • DFed  on  11/11/2016 at 1:43 PM

    Eggs, cheese, olive oil, garlic and onion

  • nadiam1000  on  11/13/2016 at 7:24 AM

    Citrus and Vinegar. Acid really points up the flavor and is a great counterpoint to fatty, savory foods. Often it is just the final touch a recipe needs. Lemon is my favorite in both sweet and savory applications.

  • freshtomatoes  on  11/14/2016 at 5:54 PM

    Flours, butter, olive oil, lemons, and dijon

  • daniellespinato1  on  11/17/2016 at 12:02 PM

    I love that there's a book in this stack for whole squash because we eat a TON of it.

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