Gift Eat Your Books!

Buy Now

Cookbook Giveaway - Dulce de Leche

March 26 2017, 12 Comments

Enter our contest to win a copy of ... read more

Dulce de Leche by Josephine Caminos Oria

March 26 2017, 3 Comments

Dive into this sweet book ... read more

Students' food stories create a unique cookbook

March 25 2017, 1 Comment

A charter school project aimed at helping kids improve their writing ends up creating an inspired cookbook... read more

Dinner Changing the Game - Melissa Clark

March 25 2017, 11 Comments

Does your dinner game leave something to be desired? Melissa's new book can bring the passion back to weeknight meals.... read more

Cookbook Giveaway - Dinner Changing the Game

March 25 2017, 41 Comments

Enter out contest to shake up weeknight dinners ... read more

Featured Cookbooks & Recipes

March 24 2017, 0 Comments

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

Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life

Memories and recipes from a culinary icon... more

James Beard Cookbook Award nominees

There is a lot of overlap with the IACP list plus a few fan favorites... more

An interview with Rose Levy Beranbaum

The author's opus, The Cake Bible, was just inducted to the IACP Cookbook Hall of Fame... more

Latest Notes

A fantastic recipe. The bottom is silky and custardy, the top crunchy. Great for chocolate lovers and great for entertaining as you let it sit in the fridge for 48 hours before baking.
by BasicStock about Chocolate bread and butter pudding from Delia Smith's Winter Collection
With a .5L or 1 pint dispenser you will need to put half the batter in the dispenser or half the recipe. I had the same problem @laurenlangston had at first and on my second batch I used two chargers and it worked great.
by Beerdy1 about NItrous pancakes from EveryDayCook
Simple and delicious. Recommend serving with pound cake.
by HalfSmoke about Caramel oranges from Christopher Kimball’s Milk Street Magazine, Fall 2016
That was very strange for me : I had never done or seen dumplings before, and the small balls growing in the stew were very odd to me, the texture, the shape a bit like round shaped soft bread,... Past the first surprise element, this was quite good, not extraordinary but good and tasty. I think I would have liked it better as a sausage stew and might try that, but I think I might like to try a dumpling recipe in a restaurant, to have something to compare it with!
by Agaillard about Pork, apple and cider stew with cheddar dumplings from Great British Chefs - Chef Recipes
FAB-U-LOUS! I am by no means an expert on Cincinnati chili so I cannot speak to any sort of authenticity of this recipe. However this is so good, my husband who doesn't really like spaghetti squash told me I could make this again and again. So much flavor for not much effort. Used ground turkey and substituted a red bell pepper for the green, otherwise made as written. Served it with red onion and extra-sharp cheddar cheese.
by Aggie92 about Cincinnati chili over spaghetti squash from The Washington Post
Far too sweet for our liking. There was a soup at the bottom, so we cooked it a little longer to see if the sauce would thicken a little, but scored burnt sponge for our trouble. A rare disaster (at least, by my hands!) from the monumentally fabulous Diana Henry.
by e_ballad about Baked lime and passion-fruit pudding from Diana Henry at The Sunday Telegraph
Now our favourite way to cook green beans.
by RosieB about Green beans with snail butter (Haricots verts au beurre d'escargot) from My Paris Kitchen
This was excellent. Although it doesn't have much cheese in it (and it goes under the eggs rather than on top), the cave-aged Gruyere gives it a wonderful flavor. The mushrooms, shallots and chives were a great combination. Pate brisee for the crust turned out really nicely too. The author's instructions are super clear, and I feel like I'm learning every time I make one of her recipes. We served it with the "Mom's Simple Salad" from the same cookbook.
by bwhip about Quiche with wild mushrooms, Gruyère, and chives from Taste & Technique
I cut this one in half since I am only feeding 2 people. I also used whole wheat flour, which could have stood for more buttermilk, but it turned out great regardless.
by Maaseelulu about Lemon poppy seed pancakes from Joy the Baker
This is the first recipe from this book that I wouldn't repeat. The sauce, which uses brown sugar instead of actual caramel, lacks the complexity of an actual Vietnamese caramel sauce, and tastes mainly of sugar and ginger. In addition, I found that it competed with the fishiness of the salmon instead of complementing it.
by joanhuguet about Vietnamese caramel salmon from Dinner
This is a great vinaigrette! I've tried a few similar recipes and this one is our favorite. I also enjoyed playing around with all of the options they give you in the recipe (we liked white wine vinegar, minced shallot, and fresh basil best, but you can use red wine vinegar, red onion, or fresh/dried tarragon, dill or oregano to coordinate with your meal). We really enjoy eating this with some of the suggested salads in this cookbook: Watercress, Blue Cheese, Pears and Toasted Walnuts; Bibb Lettuce, Green Apples, and Cheddar; and Mesclun, Carrots and Alfalfa Sprouts are all delicious salad combinations that call for this Basic Vinaigrette.
by Analyze about Basic vinaigrette from America's Test Kitchen Family Cookbook, Revised Edition
HIGHLY RECOMMENDED! I made it side by side with the older "Butterscotch Pudding" published by the same company in the America's Test Kitchen Family Cookbook, and this one was SO much more flavorful. Because you end up cooking the caramel to a deeper color/flavor, it turns out a better pudding with WAY more intense flavors; it also has more rich ingredients (more butter and cream). Mine didn't thicken up in step 4, though, so I had to put it back on the heat like you'd traditionally make pudding. The older ATK recipe (while good) is incredibly mild by comparison (kids might like it better). If you do make this amazing recipe, I'll add that we personally preferred it without the rum, though it's good with the rum too.
by Analyze about Best butterscotch pudding from Cook's Illustrated Magazine, Jan/Feb 2013
HIGHLY RECOMMENDED! I made it side by side with the older "Butterscotch Pudding" published by the same company in the America's Test Kitchen Family Cookbook, and this one was SO much more flavorful. Because you end up cooking the caramel to a deeper color/flavor, it turns out a better pudding with WAY more intense flavors; it also has more rich ingredients (more butter and cream). The older ATK recipe (while good) is incredibly mild by comparison (kids might like it better). If you do make this amazing recipe, I'll add that we personally preferred it without the rum, though it's good with the rum too.
by Analyze about Best butterscotch pudding from Complete America's Test Kitchen TV Show Cookbook, 2001-2017
HIGHLY RECOMMENDED! I made it side by side with the older "Butterscotch Pudding" published by the same company in the America's Test Kitchen Family Cookbook, and this one was SO much more flavorful. Because you end up cooking the caramel to a deeper color/flavor, it turns out a better pudding with WAY more intense flavors; it also has more rich ingredients (more butter and cream). The older ATK recipe (while good) is incredibly mild by comparison (kids might like it better). If you do make this amazing recipe, I'll add that we personally preferred it without the rum, though it's good with the rum too.
by Analyze about Best butterscotch pudding from America's Test Kitchen Cooking School Cookbook

Latest Reviews

The 2017 Piglet Tournament of Cookbooks, Final Round: Taste & Technique vs. My Two Souths
by Food52 about My Two Souths   -  full review
The 2017 Piglet Tournament of Cookbooks, Final Round: Taste & Technique vs. My Two Souths
by Food52 about Taste & Technique   -  full review
2017 Piglet Community Pick: It's not that you didn't consider it a cookbook—it's just also so much more than that, with its stunning portraits, narratives, and recipes.
by Food52 about Far Afield   -  full review
The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Samarkand vs. Taste & Technique
by Food52 about Taste & Technique   -  full review
The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Samarkand vs. Taste & Technique
by Food52 about Samarkand   -  full review
The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Samarkand vs. Taste & Technique
by Food52 about Samarkand   -  full review
2017 Piglet Community Pick: Such fun and celebratory recipes, whimsical photos, all-around aspirational! I'm so inspired to throw an impromptu soirée whenever I open it.
by Food52 about Food with Friends   -  full review
2017 Piglet Community Pick: "Beautiful and educational book—I learned a lot about the health benefits of various spices and vegetables."
by Food52 about Clean Soups   -  full review
The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Dorie's Cookies vs. My Two Souths
by Food52 about My Two Souths   -  full review
The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Dorie's Cookies vs. My Two Souths
by Food52 about Dorie's Cookies   -  full review
The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Taste & Technique vs. Fat Rice
by Food52 about Taste & Technique   -  full review
The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Taste & Technique vs. Fat Rice
by Food52 about Adventures of Fat Rice   -  full review
The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Samarkand vs. Taste of Persia
by Food52 about Taste of Persia   -  full review
The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Samarkand vs. Taste of Persia
by Food52 about Samarkand   -  full review
The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Samarkand vs. Taste of Persia
by Food52 about Samarkand   -  full review