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World’s largest chocolate plant shuts down after salmonella discovery

January 19 2018, 1 Comment

Chocolate lovers, brace yourselves: Barry Callebaut just shut down its chocolate plant… read more

Panna cotta is having a moment

January 19 2018, 1 Comment

Once found almost exclusively on Italian restaurant menus, panna cotta seems to… read more

Ayla – Cookbook Giveaway

January 19 2018, 1 Comment

Enter our worldwide giveaway to win one of two copies of Ayla:… read more

strawberries in a colander

You never forget your first real taste

January 19 2018, 1 Comment

When I was growing up, I rarely ate any strawberries or even… read more

Food news antipasto

January 19 2018, 1 Comment

Unfortunately (or perhaps fortunately) for our readers, we failed to report on… read more

June 2022 EYB Cookbook Club Summary

January 19 2018, 1 Comment

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

  • strawberries in a colander

NEW FEATURE: Adding a book to the EYB Library

Until now the only way for members to add a missing book… more

Food news antipasto

Unfortunately (or perhaps fortunately) for our readers, we failed to report on… 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

I didn’t make the chutney as I didn’t have any mangoes, just the chicken. Left it to marinade for about 5 hours. Very tasty and the chicken breasts didn’t dry out on the barbecue. Will make again, possibly even with the chutney!
by FJT about Tandoori chicken breasts with mango-mint chutney from Weber's Complete Barbecue Book
I used mahi-mahi. i thought this was pretty good. It just didn't wow me enough to repeat it again.
by jenmacgregor18 about Texas de Brazil's moqueca with coconut milk, chiles, and fish fillets from Instant Pot Bible: Copycat Recipes
Very nice basic recipe - straightforward, flavorful, and preserves some of the snow peas' crunch. Easily adjusted to suit preference for more/less garlic, ginger, pepper, etc. I used a carbon steel wok instead of the non-stick skillet specified in the recipe. Instructions are optimized for a skillet vs. a wok. Dish still turned out fine in the wok with a few on-the-fly adjustments, but next time I'll try cooking ingredients in the order I usually see for wok-optimized recipes (sizzle aromatics a bit in oil first, then add main ingredient) and see how that goes.
by ashallen about Sautéed snow peas with ginger, garlic, and scallion from Cook's Illustrated Magazine, Mar/Apr 2011
Very nice basic recipe - straightforward, flavorful, and preserves some of the snow peas' crunch. Easily adjusted to suit preference for more/less garlic, ginger, pepper, etc. I used a carbon steel wok instead of the non-stick skillet specified in the recipe. Instructions are optimized for a skillet vs. a wok. Dish still turned out fine in the wok with a few on-the-fly adjustments, but next time I'll try cooking ingredients in the order I usually see for wok-optimized recipes (sizzle aromatics a bit in oil first, then add main ingredient) and see how that goes.
by ashallen about Sautéed snow peas with ginger, garlic, and scallion from Cook's Illustrated Annual Edition 2011
This is a solid panzanella. I liked the addition of rocket.
by Lepa about Panzanella from Florentine
We liked this but I followed @yildiz100's suggestion and blanched the green beans for two minutes adding them to the tomatoes and think that was a good idea. The flavor was nice.
by Lepa about Florentine-style green beans (Fagiolini alla Fiorentina) from Florentine
Our family loves this salad and this was an especially nice version of it. It's a simple recipe but the addition of basil, the guidance on soaking the onions in hot water and using red wine vinegar instead of lemon juice make it slightly different from the recipe I usually use. I think this one will be my go-to from now on.
by Lepa about Tuna, bean & onion salad (Tonno, fagioli e cipolla) from Florentine
Very nice basic recipe - straightforward, flavorful, and preserves some of the snow peas' crunch. Easily adjusted to suit preference for more/less garlic, ginger, pepper, etc. I used a carbon steel wok instead of the non-stick skillet specified in the recipe. Instructions are optimized for a skillet vs. a wok. Dish still turned out fine in the wok with a few on-the-fly adjustments, but next time I'll try cooking ingredients in the order I usually see for wok-optimized recipes (sizzle aromatics a bit in oil first, then add main ingredient) and see how that goes.
by ashallen about Stir-fried snow peas with ginger, garlic, and scallions from Cook's Illustrated Cookbook
This was delicious and could be easily made as a lasagne. In fact, this is going to be my go-to lasagne recipe from now on.
by osulliae1 about Cannelloni with double cheese sauce from Mary Berry Cooks the Perfect
Easy to make and so delicious
by osulliae1 about Chicken korma from Mary Berry Cooks the Perfect
Good weeknight meal. We accidentally over-salted the lentils a bit. Used kale for the green and rosemary for the herb. Would repeat.
by jenburkholder about Lentils, greens, and marinated feta from That Sounds So Good
Note: the ATK recipe uses a heavier weight per cup flour measurement, so the amount of flour is 7.5 oz or 215 g. Anywhere between 190 g - 215 g works in the recipe. IMO this recipe doesn't make 3 dozen blondies, only 2 dozen.
by anya_sf about Blondies from Food52 Genius Desserts
My husband used the rub from this recipe for some ribs and threw them in our smoker instead of baking them. I made the jerk sauce, and we served them to guests with the sauce on the side. I didn't have time to make the salsa. They were a huge hit! They had a little kick to them and a fruity tangy sweetness from the sauce. We'll definitely make these again.
by snoozermoose about Jamaican jerk ribs with pineapple-mango salsa from Jubilee
Calling all dill lovers. This is a quick and delicious breakfast. I'm going to keep dill havarti on hand more often so I can enjoy this.
by Lepa about Double dill scrambled eggs from Fresh Eggs Daily Cookbook
Marinated 7 hours, the chicken was plenty flavorful and the lime juice was starting to affect the texture, so I wouldn't have marinated them longer. Instructions say to cut the pineapple, peppers, and onion into quarters, but that has to be an error; I cut them into cubes, same as the chicken. As usual with meat+vegetable skewers, the meat was slightly overdone and the vegetables slightly underdone, but not so much we didn't enjoy them. The skewers were quite tasty.
by anya_sf about Honey + turmeric chicken kebabs with pineapple from Flavor Equation

Latest Reviews

This book’s a welcome addition to our shelves, plus it’s made us hungry to learn more.
by Kavey Eats about Indian Vegan & Vegetarian   -  full review
The chili oil and sliced fresh chiles gave it a good punch of spice, and the marinade became a delicious sauce for the dish. I’m glad I finally pulled that book off the shelf again.
by Lisa is Cooking about Gingered greens and tofu from Moosewood Restaurant Cooks at Home   -  full review
Full of gloriously vivid illustrations, richly narrated history and stories and food writing that bring the past to life.
by Kavey Eats about Nutmeg Trail   -  full review
If you buy one veg book this year - it should be this one! Gorgeous, impressive dishes that will tempt every palate.
by Eat Your Books about Your Daily Veg   -  full review
Ammu will become a classic just as Asma's Indian Kitchen has.
by Eat Your Books about Ammu   -  full review
Gorgeous doesn't begin to describe this book. It's a Parisian dream.
by Eat Your Books about Sweet Paris   -  full review
The stories and cultural insights weave a thread through the book that is absolutely captivating.
by Kavey Eats about Taste Tibet   -  full review
[This book] is a cookbook reader’s book, a title for those who are as eager to read about the culture, history and stories of a cuisine as they are to make the recipes.
by Kavey Eats about Cinnamon and Salt   -  full review
This is a book we are excited to cook from! The flavours are bold, delicious and refreshingly straightforward to achieve, and we are already looking forward to the warmer, lighter months.
by Kavey Eats about Honey & Co: Chasing Smoke   -  full review
Alissa Timoshkina will change your opinion of Siberia with her debut cookbook. Salt & Time is an exploration of Siberian food and people.
by Eat Your Books about Salt & Time   -  full review
An impressive debut. Like many great cookbooks, there’s more to this one than recipes. As well as the 65 dishes, reflective of but not confined to the seafood and steak menus in Smith’s restaurants...
by The Irish Times about And For Mains...   -  full review
This book which will surely join the ranks of Salt, Fat, Acid, Heat and The Food Lab as must haves for the home cook.
by Eat Your Books about Food IQ   -  full review
The Homestead in Ely MN is all about sustainability and taking care of our earth - this cookbok has a variety of recipes and embraces life and food wholeheartedly.
by Eat Your Books about Steger Homestead Kitchen   -  full review
Everything you need to know about the incredible, edible egg.
by Eat Your Books about Fresh Eggs Daily Cookbook   -  full review
Another beautiful and interesting cookbook from Diacono.
by Eat Your Books about Herb   -  full review