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City Kitchen at The New York Times by David Tanis

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  • Vietnamese lemon grass beef and noodle salad (Bun bo xao)

    • mrsmadam on April 06, 2017

      I didn't change a thing. This was really good and easy, aside from the prep cutting. The sauce is great and would be good for spring rolls too. Love the heat of the sauce with the mint leaves.

  • Shrimp gumbo with andouille sausage

    • PinchOfSalt on August 13, 2015

      Definitely an untraditional recipe. This gumbo is tasty, but far from my favorite version. Would have preferred a darker roux, made separately from the browned "holy trinity". The proportion of okra was low. While the file powder did add to the flavor, the texture of the gumbo turned slimy as it cooled. Paul Prudhomme's recipe still rules in my kitchen!

  • Spicy green garlic chicken soup

    • dinnermints on March 26, 2017

      This was good, but not so outstanding that I'd make it again. I went ahead and shredded all of the chicken, which took time, but will make it easier to freeze. I see cilantro in the photo (the recipe doesn't call for it) - wish I'd thought to get some; that would've added a nice flavor.

  • Summer pasta with zucchini, ricotta and basil

    • hillsboroks on August 11, 2016

      This is a great recipe to jazz up the endless parade of zucchini coming out of your summer garden. I made 1/2 of the recipe for two people and still had lots of leftovers when serving it as a side dish. The garlic/basil pesto, lemon zest and red pepper really add a flavor punch. This is a pasta dish that could easily take added grilled chicken, shrimp or other meat to make it a complete dinner. Be sure to save plenty of pasta water before you drain your pasta. I saved 3/4 cup and ended up using most of it during the final cooking process in order to keep it creamy and saucy.

  • Braised carrots with cumin and red pepper

    • Larkspur on November 15, 2016

      I left off the cumin seeds for some picky eaters and it was still a very tasty side dish. Easy to make & quick

  • Quick pickled ginger

    • Aggie92 on February 02, 2016

      Pickling brine is a little too salty. So I added 2 extra teaspoons of sugar and the flavor was much better. Tastes best if you can let it sit at least 2 hours. Has a great spicy ginger flavor you just don't get with the store-bought stuff. Don't bother with the radishes, no color leached out of them and there is no reason to tint the ginger pink.

  • Lobster pasta with yellow tomatoes and basil

    • wodtke on February 07, 2016

      This was quite good, although the lobster taste could have been stronger. Made with four lobster tails from Whole Foods; might have been more intense with whole lobsters.

  • Thin pan-seared pork chops

    • Rinshin on February 28, 2017

      Although I only used the brine from this recipe and not pan frying, this brine made the pork chops succulent and perfectly seasoned. Brined 2 hours per recipe.

  • Savory spiced carrot cake

    • Agaillard on September 04, 2017

      I cooked this two days ago, and I loved it! At first bite, it did not taste as flavorful as I thought it was going to, but then it grew on me :) For the crème fraiche, it is important to take a thick one (in the UK Waitrose stocks the "Crème Fraiche d'Isigny" from Isigny Ste Mere which is perfect - I am not sure of what would be a UK equivalent??), I tried to play around and put different topics on top of the crème fraiche. Coriander as advised, Chilis. Pepper. Anise. Basil. etc. Also a nice idea to cut into little cubes with dips as a nibble with drinks.

  • Grilled sesame chicken and eggplant salad

    • Frogcake on August 03, 2017

      Really delicious. I used grilled zucchini slices in place of eggplant because I currently have a ton of zucchini from my garden. Loved the marinade. Loved the extra lime squeezed on top and the sesame sprinkles. Would make this again.

  • Roman egg drop soup (Stracciatella alla Romana)

    • ccav on October 31, 2015

      Nice balance between lemon, nutmeg and other ingredients . Simple but complex; used spinach instead of parsley.

  • Fresh and wild mushroom stew

    • apattin on January 13, 2017

      Used only creminis and of course was not as flavorful. Need to cook again with all the ingredients

  • Butter-stewed radishes

    • ccav on February 14, 2016

      Very good flavor, balance of salt/butter and mild radish flavor. Would definitely make again

  • Winter citrus salad with Belgian endive

    • ccav on February 14, 2016

      Used blood orange, radicchio and red onion. Great taste.

  • Spiced pecan date shortbread bars

    • hillsboroks on January 28, 2017

      These are the absolute best date bars I have ever made. I had all the ingredients including Golden Syrup and made no substitutions. They aren't as cloyingly sweet as other date bars and the shortbread crust is the perfect base for the date and pecan topping. The filling has a lovely molasses and spice flavor that is perfect. They haven't quite cooled yet but I keep cutting small pieces from the edge and savoring every morsel.

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