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Low and slow isn't just for meat

August 31 2016, 0 Comments

Vegetables can also benefit from long, slow cooking techniques... read more

Review of Heart and Soul in the Kitchen by Jacques Pépin

August 30 2016, 0 Comments

The French master chef teaches a home cook some new tricks.... read more

Carla Hall tells it like it is

August 30 2016, 0 Comments

In an interview with Eater, Hall discusses how she almost got fired from The Chew, talks about plans for her third cookbook, and much more... read more

Can you have too much cheese?

August 29 2016, 0 Comments

A global surplus means low prices for farmers but not necessarily for consumers... read more

For better pie, add flavor to the crust

August 28 2016, 0 Comments

Bon Appétit magazine has brilliant advice on how to maximize the flavor potential of your pastries... read more

The mellowing of Anthony Bourdain

August 27 2016, 0 Comments

The author and television host isn't as angry as he was sixteen years ago, when Kitchen Confidential debuted... read more

Using dried vs. fresh herbs

Fresh isn't always better, says Serious Eats. The Food Lab provides a list of which herbs can be used dried and which shouldn't... more

The transformation of corn

Cook's Science explores the fascinating process of nixtamalization, the process responsible for the creation of corn tortillas... more

Cooking with dukkah

The Egyptian spice is versatile, delicious, and easy to prepare from common pantry ingredients... more

Latest Notes

Tested on 8/31/16- Mousse-like texture, but perfectly balanced. Used Haas medium. No changes to the recipe except to thin out with water and another T of lime juice (as directed in the recipe). Will make again- perfect as a side to dip salmon, chicken, etc. Could be good for tortilla chips.
by marnone about Avocado sauce from Leiths How to Cook
I thought these were really good and hubby said they were fabulous. May add just a bit more parsley and nutmeg next time. The flour really helped them to hold together during cooking (using a gentle boil, not a full rolling boil). I diced my rolls and the chunks were a bit too large so my dumplings were a bit ragged looking. Be sure and keep a bowl of water nearby when rolling, they are rather sticky and wetting your hands every other dumpling or so really helps. Can't wait to make these again!
by Aggie92 about Bavarian bread dumplings (Semmelknödel) from Saveur Magazine, December 2012 (#152)
This is a lovely, spicy apple butter that I make every autumn and every year the batch is devoured by my family. I also use it to make Dorie's double Apple bundt cake (Baking from my house to Yours).
by Frogcake about Apple butter from Martha Stewart's New Pies and Tarts
These chewy cookie bars were quick to throw together and super delicious. I used butterscotch chips and chocolate chips with walnuts as recommended. Although it feeds a crowd, these disappeared in no time. A keeper recipe!
by Frogcake about Chewy, chunky blondies from Baking: From My Home to Yours
Simple and delicious. These muffins have a bit of tooth but are favorful and moist. I used quinoa flakes instead of oats and an equal mix of dried cherries and walnuts. I will make these again.
by Frogcake about Great grains muffins from Baking: From My Home to Yours
Flavorful, simple way to use fresh corn, tomatoes and hot peppers. A favorite recipe from Al Forno restaurant in Providence. Substituted 1/2" egg noodles and added grated parmigiano for flavor and added protein. Consider adding slow-cooked (in EVOO) minced garlic to boost complexity.
by gastronom about New World pappardelle from On Top of Spaghetti…
Way too sweet. Eye-crossingly cloyingly sweet. Straight into the garbage.
by IvyManning about Oatmeal coconut raspberry bars from Epicurious
Recipe is no longer on Leite's Culinaria, find it here: https://www.washingtonpost.com/archive/lifestyle/food/2005/02/09/fish-done-kinkeads-way/bb15a0e2-1abc-4b2a-be96-b0e9504cef25/
by L.Nightshade about Grilled swordfish puttanesca with fennel and white beans from Leite's Culinaria
My first time to make homemade jam. This recipe couldn't be easier to follow and made an outstanding, not too sweet jam with tons of peach flavor. I never could get my jam to reach the correct gelling temperature in the recommended amount of time, so I did the frozen plate test and it was ready. I got 5 half pint jars instead of 4, not sure how, but not complaining either.
by Aggie92 about Classic peach jam from Foolproof Preserving
Nice enough but mine didn't look anywhere near as good as in the photo! I didn't line my muffin tins with parchment paper, but used silicon cupcake liners instead. Even though the recipe says not to worry if there are gaps in the prosciutto used to line each muffin hollow, the egg mixture did exactly as I thought and seeped through, so these weren't neat crustless quiches in a prosciutto case. I also used just 3 eggs instead of 4 - maybe my eggs are larger than the ones she used, but 3 eggs filled 6 muffin hollows nicely. The prosciutto was too salty for the small amount of filling and I think I'll just go back to my normal crustless quiche recipe.
by FJT about Prosciutto mini quiches from River Cottage Gluten Free
This was the first brioche recipe I've made that yielded results as expected, so I'll always be attached to it. I suggest it to beginners all the time.
by yassoma about Bubble-top brioches from Around My French Table
I'm rethinking what's for breakfast this morning ... good job I only test these gluten-free baking recipes when my husband is out of town. I think I've successfully made hockey pucks and that's about all that I can say about this one. It's rare that I throw ingredients away, but I'm sure this one isn't salvageable!
by FJT about Yeasty muffins from River Cottage Gluten Free
Delicious! I topped with a some pesto instead of basil strips.
by tfreedma about Corn chowder with new potatoes, golden peppers, and basil from Vegetarian Cooking For Everyone
Currently doing a taste comparison of all my pad Thai recipes. This was really tasty, though definitely needs the larger amount of suggested tamarind paste (listed as optional, but really is an essential component of the dish). Added crumbled firm tofu, which I marinated in the sauce, together with a version using finely sliced chook breast (for my prawn-averse husband). Certainly well received.
by e_ballad about The best homemade pad Thai from A Cup of Jo
I did not make the cucumber sorbet. I weighed the ingredients (tomato and cucumber, not the poblano), and yet mine turned out brownish,not bright red like hers. Tasted okay though, I like the smokiness added by the roasted poblano. Also very simple, no bread nor vinegar involved.
by chawkins about Mexican-style gazpacho with spicy cucumber sorbet (Gazpacho Mexicano con nieve de pepino y serrano) from ¡Salpicon! Cookbook

Latest Reviews

Interview with Cal Peternell about the book.
by The Splendid Table about Twelve Recipes   -  full review
The book begins with a brief crash course in popcorn popping techniques. You can use the microwave, the stovetop or an air popper...you can even buy a bag of air popped popcorn and use that as a base
by Baking Bites about Popcorn!   -  full review
...101 simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare! Jackpot!
by What's Gaby Cooking about Minimalist Baker's Everyday Cooking   -  full review
...perhaps my favorite book of the year. Her recipes are spot on with a healthy mix of Thai food / comfort food / and other food that’s just delish! Plus she’s hysterical.
by What's Gaby Cooking about Cravings   -  full review
Omg I love everything about Andie and her book. She is just a shining light and her recipes make you feel like you’re in her kitchen hanging out over a glass of wine.
by What's Gaby Cooking about Eating in the Middle   -  full review
...is bursting at the seems with TONS of vegetarian recipes and the most gorgeous design. It’s half coffee table book / half cookbook…
by What's Gaby Cooking about Love and Lemons Cookbook   -  full review
...It’s one of my favorite Malibu restaurants and now it’s in cookbook form. It’s everything you ever wanted minus the beach front Malibu house.
by What's Gaby Cooking about Malibu Farm Cookbook   -  full review
...is your new bible if you have any food allergies! Heather and her 2 adorable girls are changing the game when it comes to allergy free cooking.
by What's Gaby Cooking about Pure Delicious   -  full review
...Amanda Haas dives into 65 recipes that are inflammation-busting, beneficial, delicious AND simple. Winning 🙂
by What's Gaby Cooking about Anti-Inflammation Cookbook   -  full review
...is all about simple and flavorful recipes that will make you a champ in the kitchen!
by What's Gaby Cooking about Small Victories   -  full review
...the ultimate guide to when it comes to eating whole foods! Heathy dinners ideas time a million in this book!
by What's Gaby Cooking about My New Roots   -  full review
...75 delicious breakfast recipes that are super easy and require no more than five minutes of prep work! You’ll never have to think about what to make for breakfast ever again!
by What's Gaby Cooking about Rise & Shine   -  full review
...this book offers such a wide range of recipes and uses a wide range of chocolate dessert techniques...all the recipes seem very accessible...
by Baking Bites about Celebrate With Chocolate   -  full review
Nick Haddow knows a lot about cheese, which probably made writing this book quite difficult. Where to start? And, more important, where to stop?
by The Australian about Milk. Made.   -  full review
...has an adventurous spirit that makes you willing to put up with some of its foibles. Just keep your wits about you - and your "Joy" handy - in case something doesn't work out.
by The Boston Globe about 1080 Recipes   -  full review