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Cooking advice from Lidia Bastianich

July 25 2016, 0 Comments

The venerated television host and cookbook author has a few tips to make every home cook better... read more

Foods that you grow to love

July 23 2016, 1 Comment

Not everyone is born loving certain dishes, but after repeated attempts, you might just develop a fondness for the food... read more

Featured Cookbooks & Recipes

July 22 2016, 0 Comments

See what we've been sharing on social media this week... read more

The items that chefs take on vacation

July 22 2016, 2 Comments

Learn about the "can't do without" tools of the pros... read more

Do you have Instant Pot fever?

July 21 2016, 3 Comments

If you purchased the nifty kitchen appliance during Amazon Prime Day, you're not alone. Find out just how handy this appliance can be... read more

Skipping a step

July 20 2016, 1 Comment

Some recipe instructions don't make sense, so why bother doing them at all?... read more

Test your French food knowledge

Take the Epicurious quiz to see how well you know the cuisine of France... more

Recipes for a life filled with food and love

Read a selection from the 'My French Family Table' by Beatrice Peltre of the blog La Tartine Gourmande... more

Q&A with the authors of Batch

Learn more about the duo behind the popular website WellPreserved and the seven different styles of preserving discussed in their new cookbook... more

Latest Notes

The second recipe I made from this book and the second disappointment. Edible but not a repeat. Dry and bitter--way too much lemon peel (and I used less than called for) and the proscuitto did not prevent the breast from drying out. I don't think the book is worth keeping.
by bching about Prosciutto lemon wrapped chicken from Make Ahead Meals
July 24, 2016 - easy and delicious. A big hit. Found the peppers at Whole Foods. Will make again.
by vox82 about Charred shishito peppers with sesame salt from Fine Cooking Magazine, Aug/Sep 2016
An easy basic recipe for a novice slow cooker user. Worked well after work with basmati rice. Switched the beans for stuff I had in the cupboard - black eye, cannellini and kidney. Pre-cooked an onion and two peppers. Next time would try not pre-cooking just to see the difference.
by Hannaha100 about Cheater chili from Vegan Slow Cooker
I replaced the rabbit with chicken thighs - the flavour from the mustard came through nicely, though I didn't quite get the crunch I was hoping for, as the thighs lost a bit of moisture, thus steaming the bread crumbs
by Jojobuch about Crispy rabbit with Meaux mustard (Lapin croustillant à la moutarde de Meaux) from Little Paris Kitchen
A friend who usually goes straight for the meat and views vegetables as a necessary evil gobbled this down. The capers I had on hand were rather large, so I chopped them up for this recipe. Also, lacking any fresh basil I substituted 1 1/2 tablespoons of dried basil. I combined the chopped capers, basil and the other ingredients (except for the string beans) to form a pesto-like dressing. No doubt the dish would have been prettier using small, whole capers and shredded basil and presented as specified by the recipe, but even so, this will enter my regular rotation for summer eating. It is delicious, quick, uncomplicated, and shows of fresh ingredients at their best.
by PinchOfSalt about String beans, capers, and basil salad (Insalata di fagiolini, capperi, e basilico) from Lidia's Commonsense Italian Cooking
Used chicken drumsticks. Followed recipe but not as spicy as I thought it would be. Although drumsticks were nice and juicy. They were grilled on bbq
by stef about Chicken piri piri from Bird in the Hand
Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.
by milesromoev about Tourtiere du shack from Epicurious
Not quite as cheesy as shown in the photo, even though I used the exact amount of sliced low-moisture mozzarella. My friend from central NY State pronounced this "delicious", though I would have gone for more cheese. Be certain that the pepperoni is sliced thickly enough, or you will end up with the pizza we had - completely covered with pepperoni slices. Note also that the no-knead method for the dough worked perfectly. No muss, no fuss!
by PinchOfSalt about Sicilian pizza with pepperoni and spicy tomato sauce from Serious Eats
Blanching the basil was worth it - it did eliminate the bitterness (esp. when using more mature basil leaves) and locked in the bright green color. This is now my go-to pesto recipe.
by aeader about Classic basil pesto (Pesto Genovese) from Saveur Magazine, Aug/Sep 2011 (#140)
This salad is an old friend. Make it at least once a year even though rest of family has no interest!
by Wlow about Russian salad from New Laurel's Kitchen
Great rub,which we used on sirloin tip steaks. You can't really taste the coffee in my opinion. It does impart a deep, smoky chocolate flavour though. This is one of my go-to rubs for sure!
by Frogcake about "A little jolt" rub from Saveur Magazine, Jun/Jul 2016 (#184)
Doubled the recipe, baked in a 9x13" pyrex pan cause I don't have a metal one, and brought them to a big BBQ where they were a hit. I did remove half the peel/pith -- I don't think mine were particularly thick, but I was paranoid about bitterness. The flavor in the final curd was fantastic -- my boyfriend said he'd never had lemon bars that were so lemony. It did take me FOREVER to remove the seeds though -- not sure if my lemons were particularly seedy or what. I may also bake these for a little longer next time, as they were a little soft in the middle (though they may also have been just melting since it was such a hot day).
by rionafaith about Whole lemon bars from Smitten Kitchen Cookbook
This was pretty good but didn't blow me away. It wasn't as bacon-y as I'd hoped for, despite the fact that I put in more like 8 or 9 slices instead of the smaller amount called for. Maybe it would be better with bacon fat instead of the oil? We have lots left over, so I'm hoping it will freeze okay.
by rionafaith about Bacon cheddar cornbread from King Arthur Flour Baker's Companion
This was an excellent salad. I will definitely make this again. I am thankful that I had extra green goddess dressing as I used it for meals in the days that followed. It is delicious on swordfish steaks and spread as an aioli on ham sandwiches.
by Frogcake about Wedge salad with soft poached egg and green goddess dressing from Heartlandia
Also a good recipe to use for broccoli slaw.
by sturlington about Broccoli salad from Simply Recipes
Last winter I put a note on my July calendar to make this when the apricots were ripe in our area. I am so glad that I did! Like Emily Hope said in her note I also left out the cilantro and processed the 8 4 oz. jars in a water bath canner. I put them in for 10 minutes and they all sealed beautifully. I put a note on each label to "Add fresh cilantro" to remind me and anyone else lucky enough to get a jar of this to put a bit of cilantro in when serving.
by hillsboroks about Salsa mish mish from Food from Plenty
This chutney was the perfect way to use up a bag of nearly overripe Bing cherries I had on hand. The finished chutney is a beautiful dark jewel red color and the aroma of the cherries and spices as it cooked was wonderful. After it was done cooking I spooned it into small jam jars with 2-part lids and processed them for 10 minutes in a water bath canner. I got 10 4 oz. jars of chutney from this recipe.
by hillsboroks about Bing cherry chutney from U.S.A. Cookbook
This turned out nice and zingy even though I cut the amount of red pepper flakes in half to suit our taste. Not all of my fruit was dead ripe, only the mango and apricot, so I ended up adding 1/4 cup sugar at the end to compensate. The curry flavor melds well with all the fruits and I think this chutney will go nicely with lamb, game, and chicken. I can also envision adding a bit of it to mayonnaise and putting on a sandwich. I put the chutney in small jam jars with 2-part lids and processed them for 10 minutes in a water bath so that I can keep them on the shelf for later.
by hillsboroks about Curried fruit chutney with lime and ginger from Cook's Illustrated Annual Edition 1994
At best, this tastes like unadorned bok choy (which would be less work!), and at worst, it tastes weirdly buttery. From now on, I'm sticking with "Stir-fried garlic Shanghai bok choy" from Grace Young's "Stir-Frying to the Sky's Edge."
by tmitra about Braised baby bok choy from Epicurious
This is a lovely salad. It was really easy to make and was very tasty. I made it with the peppers and sugar snap peas, but instead of shiitake mushrooms I added carrot and radish to the salad leaves (as suggested as a variation). I liked the extra crunch that this added.
by FJT about Smoky chicken salad with roast peppers, shiitake and sugar snap peas from Bird in the Hand
Nice rib recipe with a end flavor similar to a satay sauce. Next time I might use a little less peanut butter and more of the soy and other sauces as it was a little thick and heavy with peanut butter for me. But still a recipe I'd make again with a few tweaks.
by nicolepellegrini about Spareribs with hoisin-peanut butter rub from Great Ribs Book
Good basic recipe for panzanella but I thought something was off in the ratio of tomatoes to bread. 20 tomatoes to ~4 ounces of bread? Only if using very small cherry or campari tomatoes, I think. I used 2 large heirlooms and a little more bread, and still wanted more bread in it.
by nicolepellegrini about Panzanella from Polpo
The aroma of this bread pudding is fabulous and it is a great way to use up odds and ends of bread and vegetables. The flavor was great when warm and will probably be lovely when cooled. The fontina cheese and herbs are what really take this dish over the top so don't skimp on them. That said I had a few issues with the recipe, some were my fault and others the authors' fault. First, I used stale bread, not dry bread, and should have probably reduced the milk by 1/2 cup. The author doesn't give weights or cup measures for the amount of vegetables and in the future I would aim for about 1 cup of each vegetable and let the tomatoes drain in advance. I ended up sauteing the vegetables for 6 minutes for each group to try to rid them of extra moisture but it still took 1 1/2 hours in the oven to bake completely. I also would have preferred ingredients to be listed in the order they are used so that the ingredients are more easily prepped as the recipe calls for them.
by hillsboroks about Summer vegetable bread pudding from Serving Up the Harvest
Made this with farmer's market cherry tomatoes and zucchini, and it was absolutely amazing. The flavors were light and fresh and perfect for summer. (Next time I would do a separate packet of tomatoes and zucchini because I could have used more vegetables.) This is the same recipe as Fish Without A Doubt, except using the recommended sub of cod for haddock.
by TrishaCP about Packets of cod with zucchini, tomatoes, and parsley pesto (Dinner Tonight) from Serious Eats

Latest Reviews

...full of healthy, gluten-free, vegetarian meals accompanied by vibrant food photography...also a very thorough ingredient section at the beginning that covers various gluten-free kitchen staples.
by Savory Simple about My Darling Lemon Thyme   -  full review inspiring and beautiful as her much adored blog; each page adorned with flawless photography and plant-based recipes that could quickly turn any carnivore into a leafy green enthusiast.
by The Chalkboard about My New Roots   -  full review excellent everyday cookbook, filled with healthy, sensible and cravings-inspiring recipes.
by The Globe & Mail (Toronto) about My New Roots   -  full review
The book includes 125 suppers and sides that are lower in fat and calories...Most recipes are under 350 calories/serving and take less than 30 minutes to prep and cook.
by RecipeGirl about Skinny Suppers   -  full review
Pan-fried and served as a salad with chimichurri sauce and goat cheese, it's plate-scraping good stuff.
by Fine Cooking about Smashed and seared beets with chimichurri and goat cheese crema from Vegetable Butcher   -  full review
For someone new to cooking, this book will become a well-worn reference, while seasoned cooks may benefit from pieces on lesser-known produce, like crosnes and cardoons.
by Fine Cooking about Vegetable Butcher   -  full review
...the bakers behind NYC’s popular Baked bakery, celebrate 10 of their favorite ingredients...with just enough savory recipes in the Cheese chapter to get you from one dessert to the next.
by Baking Bites about Baked Elements   -  full review reflects the reality of how many Japanese now cook at home, eagerly incorporating ingredients and influences from around the world...
by Kavey Eats about Everyday Harumi   -  full review
Although the book is first and foremost a recipe book, there are anecdotes and tips for healthy living scattered throughout.
by Tin and Thyme: Tales from a Cornish Kitchen about World of the Happy Pear   -  full review
These creative recipes for “ice cream,” ice pops, and milkshakes require only a handful of easy-to-find ingredients and no special equipment.
by Leite's Culinaria about N'ice Cream   -  full review
Ward takes the time to explain why each recipe is beneficial and also provides a section on how specific ingredients help support health.
by Leite's Culinaria about Naked Cookbook   -  full review
Brooklyn foodways have always been about the merging of true to this spirit with his manner of melding old world sensibilities with contemporary pantries.
by Leite's Culinaria about Brooklyn Rustic   -  full review
It’s not just a cookbook, it’s a story about a way of life, with reasons why certain foods are prepared in the manner in which they are and why they’re eaten when they are.
by Leite's Culinaria about Mediterranean Table   -  full review
...despite being omitted from the title, winter and spring are also duly addressed. These are out-of-the-ordinary inspirations for what to do with seemingly ordinary ingredients.
by Leite's Culinaria about Summer Berries & Autumn Fruits   -  full review
Interview with author-Meera Sodha wants to change the way you think about Indian food.
by Food52 about Made in India, Cooked in Britain   -  full review