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January 2022 EYB Cookbook Club Summary
January 19 2018, 1 CommentEach month we offer at least four cooking options in our Eat Your… read more
Food news antipasto
January 19 2018, 1 CommentIn 2021, Kay Featherstone and Kate Allinson's Pinch of Nom Comfort Food… read more
Cookbook (E-book) Deals
January 19 2018, 1 CommentWe will update this post throughout the week – new additions are… read more
This week: Breads of the world, recipes, cookbook previews and more
January 19 2018, 1 CommentAs I was relaxing and scrolling YouTube, I came across a video… read more
All about 00 flour
January 19 2018, 1 Comment"It's all about the grind, not the grain." That's what the founders… read more
Get ready to celebrate the year of the tiger
January 19 2018, 1 CommentFebruary 2 ushers in the Chinese New Year as well as new… read more
Looking forward to 2022 cookbooks
Every September, I begin cataloging the following year's cookbook releases. I do… more
Food news antipasto
In 2021, Kay Featherstone and Kate Allinson's Pinch of Nom Comfort Food… 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
We loved this! It is very rich (as noted in another comment) but that's what makes it so yummy along with its intriguing blend of flavors. I used whole wheat pasta and the sauce paired wonderfully with it. I used good quality smoked bacon rather than pancetta and used parsley rather than mint since that's what I had in the fridge.
by stepharama1 about
Pork, orange and mint ragù with fusilli
from Sicilia
These are really delicious cookies. The lemon really elevates them with a bit of brightness. I used these with lemon gelato to make ice cream sandwiches, and they turned out even better than I'd hoped for.
by bwhip about
Lemon gingersnaps
from Sweet Cream and Sugar Cones
Delicious. Very tasty way to enjoy tabbouleh when tomatoes are not in season. The dressing is particularly good.
by ncollyer about
Dehydrated tomato and parsley tabbouleh salad
from Eat, Habibi, Eat!
Funto make, delicious and a refreshing change from most plant based burgers.Even the resident carnivore approved them. The technique of baking first and then quickly pan frying yielded a crispy easy to handle burger.
by ncollyer about
Seared falafel burgers
from Eat, Habibi, Eat!
i didn’t like the texture and taste of the cake. it was crumbly and odd. i halved the recipe but followed the instructions. it just didn’t work for me. the milk choc ganache frosting was awesome though. i will definitely make that component again and again.
by amystar about
Chocolate sheet cake with milk chocolate frosting
from Everything Chocolate
Nice to have a change from rice or lentils. My bulgur took longer to cook than the recipe though, perhaps it is the brand I'm using?
by mondraussie about
Bulgur with mushrooms and feta
from Ottolenghi Simple
I thought this was delicious, all of the flavours worked well together and I was so excited to use my homegrown basil. Sadly the Silver Fox isn’t a fan so it’s unlikely to be repeated unless I make it just for me
by KarinaFrancis about
Tomato, peach and basil salad with miso sesame dressing
from Delicious Magazine (Aus), Dec 2021/Jan 2022 (#221)
I didn't bother parcooking the potatoes. It was still delicious. The dressing really makes it.
by Apepin about
Miso-scallion roasted sweet potatoes
from Serious Eats
I added a can of cannellini beans to this and was able to make it into a meal served with bread. Delicious, but clearly not healthy.
by Apepin about
Spicy creamed greens with bacon & dill
from Cook This Book
This is the Kumamoto version of Osaka's okonomiyaki. It is rice rather than cabbage based but has the same flexibility in what on includes in it. The class I took on okonomiyaki mentioned this version but I hadn't bothered to track down recipe. This particular recipe calls for scallops, squid, shrimp, mozzarella, and bacon. This would be too busy a mix for my taste even in a fried rice. I will try the recipe again with more variation in vegetables and less in seafood ... but I doubt this will become a favorite.
by mjes about
Fried rice and cabbage pancake (Rice yaki)
from Nanban
Made using boneless beef short ribs and Better than Bouillon beef base. Added onion mixture to beef after the first 1-hour braise (recipe omits that step). Result was very flavorful and rich.
by darylm503 about
Braised short rib French onion soup
from Old-School Comfort Food
This loaf has an awesome flavor & is fun because it's out of the ordinary. Unless you're specifically eating this for breakfast, jam or a glaze is important. You definitely taste the miso & a sweet element on top helps make it "dessert." Definitely going to make this again.
by mdcbakers about
Miso-maple loaf
from Baking with Dorie
Vegetable gratin ... heavenly and moreish (pg 113) is a simple gratin of potatoes, eggplant, mushrooms, carrots, parsnip, red bell pepper, and spinach. The recipe calls for cheese leaving the choice to the cook. I chose Cougar Gold. Think of this as a close relative of briam with a Nordic twist. This is a surprisingly addictive recipe. Recommend.
by mjes about
Swedish Fika
This was really delicious w huge royal corona beans (pre-cooked in instant pot). I used parsley instead of thyme in the crumbs, and I thought 1 cup of crumbs was a lot. We had a small portion leftover. I’m curious to see how it is given comments here. Definitely would make this one again! Served w fennel salad - no bread needed.
by westminstr about
Crunchy-cheesy bean bake
from Weekday Vegetarians
Though tasty, this took way longer than 25 minutes to get the cabbage "fork tender". By the time it was fork tender it was pretty blackened around the edges. If repeating, I would go 1/2" cabbage slices, make double the sauce and bread crumbs, and lower the oven temperature.
by wkhull about
Roasted cabbage steaks with garlic breadcrumbs
from Simply Recipes
Forums
Latest Reviews
We recommend it to serious cooks who want to explore this cuisine because, once you have started using it, it will reside on your kitchen shelf, not on your coffee table.
by Kavey Eats about
Vegetarian Dishes from Across the Middle East
- full review
...looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast ...
by Eat Your Books about
Three: Acid, Texture, Contrast
- full review
My verdict is that these were excellent snacks- they were incredibly simple to make, and they reminded me of rice krispie treats. They’re definitely adult-friendly as well...
by RecipeGirl about
S'mores granola bars
from King Arthur Baking Company: The Essential Cookie Companion
- full review
My verdict is that these were excellent snacks- they were incredibly simple to make, and they reminded me of rice krispie treats. They’re definitely adult-friendly as well...
by RecipeGirl about
S'mores granola bars
from King Arthur Flour Cookie Companion
- full review
It’s sort of like the advent calendar of cookbooks. Except that I can see myself making a lot of things throughout the year.
by Wrap Your Lips Around This about
Festive
- full review
This is a brilliant recipe that results in a gloriously lemony tart. It also uses orange zest and juice, which rounds out the flavour and adds extra complexity.
by Wrap Your Lips Around This about
Caramelised citrus tart
from Vita e Dolce
- full review
I really like this apple cake recipe, and it’s a great way to use up a bunch of apples in your fruit bowl...All in all, it’s one of my favourite recipes in La Vita E Dolce.
by Wrap Your Lips Around This about
The one true apple cake
from Vita e Dolce
- full review
Although I like all of it, my favourite part are the hazelnuts, which make the cake almost like a Ferrero Rocher.
by Wrap Your Lips Around This about
Chocolate, pear, hazelnut & brown sugar cake
from Vita e Dolce
- full review
I used a tin of cherries. The cake turned out to be scrumptious, but next time I’d try frozen cherries instead. I think those would work better.
by Wrap Your Lips Around This about
Almond, ricotta, olive oil & cherry cake
from Vita e Dolce
- full review
Once you’re past the caramel hurdle, it’s plain sailing. And the resulting apricot upside-down cake is a pure delight.
by Wrap Your Lips Around This about
Caramelised apricot, almond & orange blossom upside-down cake
from Vita e Dolce
- full review
I’ve had the best time making delicious Italian desserts from La Vita E Dolce. Every cake has been scrumptious... All in all, La Vita E Dolce is a gorgeous cookbook with brilliant dessert recipes.
by Wrap Your Lips Around This about
Vita e Dolce
- full review
...a nice balance between sweet and savoury, and showcases the main ingredient really nicely. I also like the little bits of white chocolate that give this cake a little creaminess too.
by Wrap Your Lips Around This about
Matcha and white chocolate cake
from Tokyo Cult Recipes
- full review
The finished black sesame ice cream is delicious and very moreish.
by Wrap Your Lips Around This about
Black sesame ice cream
from Tokyo Cult Recipes
- full review
...a delicious and wholesome bowl, perfect for a weeknight dinner.
by Wrap Your Lips Around This about
Udon with sweet and savoury beef (Niku udon)
from Tokyo Cult Recipes
- full review
...even though the recipe is simple, the finished dish is everything but. It’s got great complexity...
by Wrap Your Lips Around This about
Rice bowl with chicken and omelette (Oyako-don)
from Tokyo Cult Recipes
- full review