Gift Eat Your Books!
Buy Now
The humble ramekin is a kitchen workhorse
January 19 2018, 1 CommentIn a world brimming with an endless variety of kitchen gadgets baking… read more
Food bucket lists
January 19 2018, 1 CommentPeople often make "bucket lists" of things they really want to do… read more
Exquisite holiday creations
January 19 2018, 1 CommentNearly every year for the past decade, I've made a bûche de Noël for… read more
Cookbook Deals
January 19 2018, 1 CommentI will update this post when time permits– new additions are always… read more
Food news antipasto
January 19 2018, 1 CommentLiving in the northern United States makes one keenly aware of the… read more
The Great British Bake Off/Baking Show – Week 9 – Patisserie – Semi-Finals Recap
January 19 2018, 1 CommentIt is the semi-finals and the theme is patisserie. Signature: 2 different… read more
2024 Cookbook Preview
Every September (this year I'm running a little behind!), I begin cataloging… more
Food news antipasto
Living in the northern United States makes one keenly aware of the… 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
These are fabulous and addicting! I made them for a party and there was not ONE chip leftover!
by ESJohnson about
Sesame wonton crisps
from Best of Gourmet 2003: Featuring the Flavors of San Francisco
These are filled with the cooked chicken mixture and boiled to finish.
by ESJohnson about
Crispy chicken wontons with apricot-curry sauce
from Home Cooking with Charlie Trotter
Good, a little on the sweet side though.
by Kinhawaii about
The Cheesecake Factory chicken Madeira
from Top Secret Recipes Step-By-Step
This was ok. This didn’t have enough flavor for me. Tasted better after more salt. Probably would like better “as is” the next day. Because the soup reminded me of a baked potato, I decided to add sour cream. Liked much better.
by Globegal about
Potato soup with smothered onions
from Essentials of Classic Italian Cooking
Delicious and rich! It takes a while to bake, start at least 90 minutes before you plan to eat.
by Lepa about
Potato gratin (Pommes Dauphinois)
from Around My French Table
Love how adaptable this recipe is to what you have on hand. Scrambled eggs make an excellent vegetarian protein addition.
by lholtzman about
Loaded vegetable fried rice
from Ever-Green Vietnamese
Thanks to Wokmom I talked my husband (the sourdough baker in our house) to make this. It is delicious and makes great toast.
by breakthroughc about
Saturday morning fruit and nut toast
from Artisan Sourdough Made Simple
Good, easy dish-dill yogurt was my favorite part. Lit up the orzo and spinach. Would make again.
by Rachaelsb about
Spinach and toasted orzo, with dill and green chilli salsa
from Falastin
We all loved this cocktail. Very refreshing, not too sweet. The pomegranate molasses gives it a nice tang. For those not so keen on the strong ginger in ginger beer, ginger ale also worked well. And it made a good mocktail too without the vodka.
by Jane about
Pomegranate Moscow mule
from Season
I really don't like deep frying, especially when I have guests over but I really wanted to try this. I'm glad I did as it was great, especially when served with the Hot green chutney. One warning - if doing a lot of chicken split the flour into two bags. By my final batch the flour was so claggy it didn't stick to the chicken when frying. Lots of nice crunchy pieces of coating but not an attractive look for the chicken.
by Jane about
Curry leaf popcorn chicken
from Season
The chutney went very well with the Curry leaf popcorn chicken - a great match. But I think it would go well with so many things - Nik marinates a roasted chicken in it and it could be used with any roasted meats, fish, vegetables. Very easy to make too.
by Jane about
Hot green chutney
from Season
Yum! Great buttery-pecan flavor. Dough was very crumbly which wasn’t expecting. Took some work to roll. I have been fixated on these salty pecan shortbreads available at the amazing Sofra bakery -think Soframiz cookbook. The recipe for these is unfortunately not available so tried my own interpretation and added Maldon salt to the turbinado sprinkle. Not nearly as good as Sofra which are just as maxing, but still very good.
by Rachaelsb about
Maple-pecan shortbread
from Martha Stewart's Cookies
Really good soup, although it does take a while if you also make the stock. I’m sure you could use pre-made or instant stock to speed things up. Found it surprising that the author did not specify a length of time to simmer the vegetables before blending, I gave it about half an hour. I didn’t have any cream so used crème fraiche thinned with milk, this worked well but I imagine using cream would make the texture more velvety.
by anniecc about
Parsnip soup with curry spices
from Greens Cookbook
Unfortunately we did not care for this as it tasted bitter and did not like the taste as room temperature or chilled salad. We ended up heating this and it did improve but not enough to finish up. We also found we do not care for hazelnut taste either and had to scrape the bits off.
by Rinshin about
Hazelnut & chard ravioli salad
from 101 Cookbooks
Very good dressing, that I really like with spinach and/or chicken salads. The mayo and mustard help keep it emulsified, but it stays pourable even right out of the fridge. It's one of my go-to dressings that I keep on hand for weeknight meals or lunches at work.
by MollyB about
Creamy mustard dressing
from Small Victories
Forums
Latest Reviews
The book isn’t pretty. It’s text-heavy and minimally designed, resembling the most utilitarian, guide-like cookbooks of the 1970s...It’s also joyous and authoritative, crammed with information.
by The New York Times about
Usha's Pickle Digest
- full review
...inventive and surprisingly practical recipes that incorporate everything from stale donuts to next-day burritos to that little bit of dust left at the bottom of a bag of nuts. Plus interview.
by Vogue about
Everlasting Meal Cookbook: Leftovers A-Z
- full review
It speaks to the very heart of those of us who live for leftovers, hate waste, and find inspiration in what I can only call free association with ingredients.
by Nigella.com about
Everlasting Meal Cookbook: Leftovers A-Z
- full review
The flavor is surprisingly rich given the simplicity of the recipe. It would be great as a sandwich spread too with some crumbled feta and maybe some pickles.
by Lisa is Cooking about
Walnut and bean pâté (Lobahashu)
from Taste of Persia
- full review
...extremely delicious.
by Lisa is Cooking about
Meringues Chantilly
from Barefoot In Paris
- full review
...extremely delicious.
by Lisa is Cooking about
Meringues Chantilly
from Ina Garten's Barefoot Contessa Cookbook Collection
- full review
...so smooth and delicious just as it was. The mild zucchini complemented the potatoes and leeks nicely, and the consistency was perfect.
by Lisa is Cooking about
Zucchini vichyssoise
from Barefoot In Paris
- full review
...so smooth and delicious just as it was. The mild zucchini complemented the potatoes and leeks nicely, and the consistency was perfect.
by Lisa is Cooking about
Zucchini vichyssoise
from Ina Garten's Barefoot Contessa Cookbook Collection
- full review
... it was an excellent way to highlight eggplant. The tomato sauce and the cheese mixture were delicious together, and the humble eggplant was made into something really special.
by Lisa is Cooking about
Eggplant gratin
from Barefoot In Paris
- full review
... it was an excellent way to highlight eggplant. The tomato sauce and the cheese mixture were delicious together, and the humble eggplant was made into something really special.
by Lisa is Cooking about
Eggplant gratin
from Ina Garten's Barefoot Contessa Cookbook Collection
- full review
...the flavor from the beer was actually very subtle. I could smell the beer in the dish, and the flavor was there but it was nicely mixed with the chicken and vegetables and biscuits and herbs.
by Lisa is Cooking about
Chicken stew with biscuits
from Barefoot Contessa Family Style
- full review
...the flavor from the beer was actually very subtle. I could smell the beer in the dish, and the flavor was there but it was nicely mixed with the chicken and vegetables and biscuits and herbs.
by Lisa is Cooking about
Chicken stew with biscuits
from Barefoot Contessa Cookbook Collection
- full review
Time & Tide is equally as beautiful as Sea & Shore and makes one long for the shores of Cornwall.
by Eat Your Books about
Time & Tide
- full review
Try the prize-winning recipes from the famous grandmother.
by Eat Your Books about
Linda Skeens Blue Ribbon Kitchen Cookbook
- full review