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This week: Jachnun the 12 hour delight plus recipes, EYBD Previews, cookbook giveaways and more.
January 19 2018, 1 CommentRecently my daughter-in-law forwarded a video on Jachnun to me and I,… read more
Quick Bites – Virginia Willis and Special Giveaway
January 19 2018, 1 CommentVirginia is sharing a giveaway over on her Instagram - be sure… read more
Nigella on privacy, performance, and cooking for one
January 19 2018, 1 CommentThe list of food celebrities who are commonly referred to by a… read more
Italian Deli – Cookbook Giveaway
January 19 2018, 1 CommentEnter our US/UK/AU/NZ giveaway to win one of three copies of The… read more
News from Australia and New Zealand
January 19 2018, 1 CommentFood writer, Sophie Hansen, who farms deer near Orange in the NSW… read more
Kindle Cookbook Deals
January 19 2018, 1 CommentThe Kindle deals page is now listed on our home page under… read more
Looking to 2021 cookbooks
2021 is looking like another stellar year for cookbook lovers. This year… more
Food news antipasto
For the past few months, Jay Rayner has been focusing on classic… 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
White whole wheat flour worked very well here. I used oil instead of butter and the bread was nice and moist, plus added 1 tsp cinnamon and 1/4 tsp allspice for extra flavor. I only used 2.5 bananas, which were actually slightly over 1 cup. The bread needed the full 65 minutes to bake and got a bit dark and dry around the edges, plus was kind of squat looking in a 9"x5" pan; next time I'd lower the temperature to 325 F and use an 8.5"x4.5" pan, expecting a longer baking time.
by anya_sf about
Peanut butter banana bread
from Two Peas and Their Pod
I really like The Last Word, so it wasn't surprising that I loved this one too. I used yellow Chartreuse.
by anya_sf about
The written word - gin & Chartreuse cocktail with Cointreau
from Food52
Made this dish a second time with broth. Still delicious and still worth making. I used baby leeks this time, which had a little more body and depth.
by metacritic about
Pock-marked old woman's tofu [Vegetarian] (Ma po dou fu)
from Every Grain of Rice
Simple and phenomenally good. I'll make this regularly. I see that Sichaun cookery has a version with green beans.
by metacritic about
Spinach in ginger sauce (Jiang zhi bo cai)
from Every Grain of Rice
Can use honey in place of honeycomb.
by bching about
Clementine, honeycomb and ginger smoothie
from Sustained Kitchen
Quite good! I added marinated chicken breast as I didn't have enough shrimp on hand.
by kkmatti about
Pad Thai
from Cook's Illustrated Cookbook
Rather one note and boring - there wasn't much depth of flavor. Or maybe I just don't like paprikash. For leftovers I shredded the chicken breast into the sauce and that was a bit better. I will confess I used boneless skinless chicken breasts rather than her skin-on and bone-in. Although that may make some difference I don't feel inclined to find out.
by Jane about
Chicken paprikash's tomatoey cousin
from Cook with Me
This was ok though I found the cinnamon flavor a bit forward. I would rather make a real curry than this, which feels like a European version of a curry.
by Jane about
Tomato and gingery coconut milk chicken
from Cook with Me
Tasty and simple. I added some cauliflower and that was a nice addition.
by jenburkholder about
Caraway sauerkraut ciorba with potatoes (Ciorba de varza acra)
from Carpathia
I actually cut this 9” single layer cake recipe in 1/2 for a 6” cake pan. Other than my “struggle” to nail down bake times when doing this, it was easy to scale down. The result is a lovely lightly spiced moist little cake. I did not make her icing this time as I had leftover cream cheese icing in the freezer waiting to be used. I’m very happy with the result!
by averythingcooks about
Applesauce cake with cream cheese + honey frosting
from Now & Again
the harissa chicken sliders are so good! also the house rub is great on roasted chicken.
by cptnruthless about
Millennial Kosher
The ingredient list is daunting, but this remoulade is pretty freakin' delicious. The one change I would make would be to steam the eggs for six minutes rather than bring the eggs to a boil and then boil for four minutes - if the yolks are supposed to be runny, that wasn't the case for the latter method. Happily, this remoulade freezes beautifully. Just used it on a tilapia po' boy last week = fantastic.
by dinnermints about
Master recipe for perfect rémoulade
from Smoke & Pickles
This is the recipe for Cabbage with Walnuts (page 163). Eggplant is offered as a variation. A different recipe is called Stuffed Eggplant (page 167).
by Cassoulet about
Stuffed eggplant
from Georgian Feast
Forums
Latest Reviews
Another home run from the Milk Street team.
by Eat Your Books about
Milk Street: Tuesday Nights Mediterranean
- full review
One of my favorite books of all time - filled with great easy recipes.
by Eat Your Books about
Bread Toast Crumbs
- full review
Like many of the cookbooks I cherish most fiercely, Sumac is filled with evocative glimpses into Syrian culture by way of Atassi’s vivid memories, which of course are all bound up with food and family
by Kavey Eats about
Sumac
- full review
..a collection of Emiko's’ desserts culled from her beautiful books Florentine, Acquacotta, and Tortellini at Midnight, plus five brand new recipes...
by Eat Your Books about
Torta della Nonna
- full review
From Jenny: This is a truly lovely book and my friend Rebekah Denn did a wonderful piece on the author.
by The Seattle Times about
Modern Scandinavian Baking
- full review
More than a collection of recipes, the book is also a treasure trove of evocative food & travel images, cherished childhood memories and cultural insights into the food, culture & people of Sri Lanka.
by Kavey Eats about
Serendip
- full review
Ruth’s stunning book is filled with creative twists on both sweet and savory bakes, measurements are given in both volume and weight with step-by-step photos of several techniques.
by Eat Your Books about
Baked to Order
- full review
Of all the books I own on French cuisine, Let’s Eat France is one of my favorites. [...] You don’t often come across books on French foods that are this much fun.
by David Lebovitz about
Let's Eat France!
- full review
Liu is a force of nature and delivers the beauty of Shanghai and its cuisine in her debut cookbook.
by Eat Your Books about
My Shanghai
- full review
...some recipes circumvent this limit by referencing sub-recipes. It is definitely a beginner’s book and is unlikely to challenge experienced cooks.
by Kavey Eats about
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- full review
Brilliant, fun, delicious, "jew-ish" and a keeper.
by Eat Your Books about
Jew-ish: A Cookbook
- full review
There are baking books and then there are baking books that wow and amaze me - this is one of those!
by Eat Your Books about
Fruit Cake
- full review
My overall impression of this book is that (true to its name) it has dishes that you would not necessarily find in a restaurant-style or contemporary/“modern” Mexican cookbook.
by Kavey Eats about
Mexican Home Kitchen
- full review
Julia Turshen is our generation’s culinary icon and her latest book showcases her laid-back style and modern approach to cooking.
by Eat Your Books about
Simply Julia
- full review