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Food news antipasto

January 19 2018, 1 Comment

A group of people who are squatting in an unoccupied London building… read more

My Life in Recipes – Joan Nathan Cookbook Giveaway

January 19 2018, 1 Comment

Enter our US giveaway to win one of two copies of My… read more

Cookbook Deals

January 19 2018, 1 Comment

I will update this post when time permits– new additions are always… read more

April 2024 EYB Cookbook Club Summary

January 19 2018, 1 Comment

Each month we offer at least four cooking options in our Eat Your… read more

Rayner’s take on the latest food craze

January 19 2018, 1 Comment

Last month I wrote about the latest TikTok food craze, the crookie,… read more

Food52 Ask Me Anything; recipes, EYBD Previews and more

January 19 2018, 1 Comment

Last week, our friends at Food52 asked Jane and I to participate… read more

2024 Cookbook Preview

Every September (this year I'm running a little behind!), I begin cataloging… more

Food news antipasto

Following a storm of negative social media posts, Momofuku has said that… more

Ideas on how to make EYB work better for you (updated with EYB new features and helpful articles)

While many of us are isolating, working from home, helping our kids… more

Latest Notes

Delicious — didn't want to stop eating it. I didn’t do the salting technique but will try next time. Reminder self to not shred the cabbage too thin (don’t use grating disc, only slicing), or do it by hand.
by MsMonsoon about Creamy buttermilk coleslaw from Cook's Illustrated Cookbook
This was ok, not spectacular. I may repeat. Used frozen shrimp from Trader Joe’s, which come without shells or tails.
by MsMonsoon about Rigatoni with squash and prawns from Giada's Kitchen
Loved this, the glaze was delicious, and so simple! Used green beans instead of peas.
by djnielsen64 about Miso-glazed salmon with roasted sugar snap peas from Dinner in One
Like anya_sf I also had to use a non-stick skillet and mine also was a bit too charred. It was still edible, but I think it would have been better had it not gotten so dark. I also did the parmesan topping. Next time I will lower the heat a little. I also want to try the smoky sunflower seed topping.
by dbuhler about Skillet-roasted broccoli from Cook's Illustrated Magazine, May/Jun 2020
The sauce here was delicious and I will definitely make this again. Instead of sprinkling the shallots over the fish I just stirred them into the sauce before I poured it over the fish. I used previously frozen cod and the fillets were very watery. I also overcooked it, so next time I will check the temp more often to ensure a proper bake.
by dbuhler about Baked fish with lemon cream sauce from RecipeTin Eats: Dinner
Very simple but tasty chocolate chip cookie recipe. The edges do come out crispy with a soft middle. Great for making ahead and freezing the dough. Good reliable recipe to have in your back pocket.
by Singleta417 about My dream chocolate chip cookie from In Mary's Kitchen
A solid recipe, but impossible to make as written. First, it's unlikely that your mortar can fit all of this stuff unless it's say, a restaurant sized molcajete. Secondly, I work out, but pounding fibrous galangal root is just not going to yield a smooth paste anytime this year. I resorted to using a food processor, which (as Kenji has discussed) is not as tasty. But it did the job.
by boberonicus about Red curry paste from Wok
This was my first time making madeleines and I thought the instructions were very good and these turned out excellent. I used a golden caster sugar which added nice depth when combined with the browned butter. I personally would use slightly less lemon juice next time.
by et12 about Madeleines from Weekend: Eating at Home
This pie was fun to make. Extremely sweet but surprisingly it tasted similar to apple pie. Very amusing to find family members not suspecting the lack of apples.
by Kelli_L about Mock apple pie from Baking Yesteryear
I followed the recipe exactly and it seems to have come out as described but I thought the end result was bland. Not bad, just meh. I think it asks for too much milk, ended with a watery sauce as a result.
by et12 about Meatball and pasta tray bake from Hairy Bikers’ One Pot Wonders
This was tasty but did not get crisp for me, so it’s basically cake. Not sure where I went wrong.
by Lsblackburn1 about Apricot & almond biscotti from Simply Julia
Very tasty! I used more leeks and fewer artichokes because that’s what I had.
by Lsblackburn1 about Garlicky wild rice soup with artichokes from Complete Beans and Grains Cookbook
This was okay, not great. Too little sauce, too much pasta for us.
by Liz_Young about Baked ziti with charred tomatoes from Cook It In Cast Iron
Did the just, but...meh
by Liz_Young about Make-ahead vinaigrette from Complete Salad Cookbook

Latest Reviews

A beautifully written recollection of Joan's well-lived life and loves complete with recipes to master and enjoy.
by Eat Your Books about My Life in Recipes   -  full review
A special collection of "sheet pan" recipes that will please the whole family.
by Eat Your Books about Hot Sheet   -  full review
A selection of recipes that will save you money, time and ingredients and reduce waste while still providing delicious meals!
by Eat Your Books about Every Last Bite   -  full review
A wonderful collection of flavorful pasta dishes for every night of the week.
by Eat Your Books about Anything's Pastable   -  full review
A baking book like no other with curiously delicious flavour combinations and bakes that will surprise those gathered around your table.
by Eat Your Books about Sugarcane   -  full review
A stunning book that dives into the art of Irish baking along with profiles of bakers and artisans. A must have.
by Eat Your Books about Irish Bakery   -  full review
Stunning food from one of America's best chefs.
by Eat Your Books about Zaytinya   -  full review
Viral cookie recipe that lives up to the hype.
by The Kitchn about Almond croissant cookies from   -  full review
I love everything about this amazing self-published book by pasty chef Nickol Hayden-Cady. It's a must for all levels of bakers.
by Eat Your Books about Treats from the Den   -  full review
Andrea's books are inspirational and filled with delightful recipes particularly love her books devoted to baking.
by Eat Your Books about Croatian Savoury Baking   -  full review
A collection of fabulous Irish cocktails to create at home.
by Eat Your Books about Irish Kitchen Cocktails   -  full review
An expansive tome of recipes and essays from the food writer for The Irish Times.
by Eat Your Books about Butter Boy   -  full review
The crackly texture and the sweetness of the meringue mixed with peanut butter and salted chopped peanuts just worked so well together.
by Lisa is Cooking about Chunky peanut butter clouds from Chewy, Gooey, Crispy, Crunchy Melt-in-Your-Mouth Cookies   -  full review
A gorgeous book that focuses on plant-based baking with approachable recipes.
by Eat Your Books about New Way to Bake   -  full review
Another winner from Ching-He with fast, budget-friendly recipes!
by Eat Your Books about Wok for Less   -  full review