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Pairing whisky with food

September 28 2016, 0 Comments

As part of his work with whisky giant Glenmorangie, Chef Marcus Samuelsson has developed food pairings for Scotch... read more

Learning to love eBooks

September 27 2016, 6 Comments

Even if you prefer the feel of a real book, there's no denying that you can often get eCookbooks for a fraction of the cost. As it turns out, cooking from them can be quite enjoyable... read more

ATK's post-Kimball plans are all wet

September 26 2016, 2 Comments

America’s Test Kitchen takes to the high seas following the departure of Chris Kimball... read more

BBC may launch a rival show to GBBO

September 25 2016, 2 Comments

Rumors swirl about the possibility of a new show with Mary, Mel and Sue - and potentially James Martin - as hosts... read more

Cookbook Giveaway - Sweet Potato Love

September 25 2016, 19 Comments

Enter to win an autographed copy ... read more

Recipes from Sweet Potato Love

September 25 2016, 2 Comments

Try two dishes from Jackie's new book ... 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

Delicious! Loads of flavor, filling & warming. Flavor may have been enhanced from the bread I used, not sourdough as suggested, but an herbal French loaf. Also used fire-roasted canned tomatoes. Definitely will keep in my repertoire.
by Nancith about Italian vegetable stew from Bon Appétit Magazine, March 2013
Made the dressing from this recipe and it was super quick and delicious due to the use of mayonnaise.
by pistachiopeas about Julia's Caesar from Small Victories
I wanted to sneak in one more dish with the last of the season's peaches, and I am glad that I chose this one. I used chicken breasts so I shortened the cooking time (and decreased the water) so that I wouldn't overcook them. The sauce was a really intriguing combination of spices and tartness from the lemon juice (I reduced it to about 1/3 cup because I thought it would be too much otherwise).
by TrishaCP about Seared chicken with peaches (Khoreshe hulu) from New Persian Kitchen
Awesome flavor. These are great on top of steak or other rich meats. Next time I would cut the lemons into quarters before slicing, or even smaller, to make the pieces more bite-sized.
by rionafaith about Quick pickled lemons from Jerusalem
I sliced these cookies and after baking them dipped them in lemon icing glaze. Delicious
by stef about Grandma's all-occasion sugar cookies from Baking: From My Home to Yours
Delicious and easy. A fall family favorite side.
by julesamomof2 about Pumpkin ravioli, with corn, hazelnuts, and Asiago from At Home with Magnolia
Timings for oven worked beautifully.
by Hannaha100 about How to roast your own bell peppers from Thug Kitchen: The Official Cookbook
Creamy texture - a bit like a vegan carbonara. Too much vinegar left a strange aftertaste but worth trying again. Baby ate this quite happily. This would be a good one for hiding veggies for fussy eaters.
by Hannaha100 about Silky roasted bell pepper pasta with zucchini and basil ribbons from Thug Kitchen: The Official Cookbook
Agree with Lepa on this... I added potatoes, which added some substance. Tasty, but not amazing.
by Pamelarm about Chickpea stew with saffron, yogurt & garlic [Heidi Swanson] from Food52 Genius Recipes
A great cheesecake recipe. I've had someone demand a copy of the recipe after one bite.
by MmeFleiss about Goat cheesecake enrobed in hazelnut brittle from Sweet Life
served on Christmas with the gorgonzola dip and both were failures. I thought this was a great idea but nobody liked it
by julesamomof2 about Panettone stuffing squares from Nigellissima
not good. unappetizingly gray. nobody touched it.
by julesamomof2 about Gorgonzola & cannellini dip with a tricolore flourish from Nigellissima
I like how easy this soup is to make. I wish the flavor was sharper. It will need my usual doctoring--some vinegar, some hot sauce . . .
by bching about Béatrix's red kuri soup from Around My French Table
This normally called for arugula which would have been an ideal choice (bitterness to counteract the sweetness of the peaches & burrata), but I had forgotten to buy some and used a lettuce & radicchio mix instead. The dressing was a bit heavy on the cumin. Otherwise this is a super tasty salad when peaches are in season. Interestingly, the mix of cumin with mint strongly evoked shiso to me, which I actually realized is a type of mint. I wonder if that was intentional. Picture here:
by fprincess about Peach and arugula salad with burrata, cumin, and toasted almonds from A.O.C. Cookbook
I see that I am the third person to rate this quiche at 3 stars--but the first to write a note. This was edible--and I used prime ingredients--freshly foraged wild mushrooms and shiitakes grown on an oak log in my garden, local organic eggs and cream. It should have been much better but something is off in the proportions.
by bching about Mushroom and shallot quiche from Around My French Table

Latest Reviews

The recipes...cover a wide range of techniques...though the recipes stay firmly on the friendly side of the scale, meaning that they’re suitable for novice and experienced bakers alike.
by Baking Bites about My Kitchen Table: 100 Cakes and Bakes   -  full review
Since you often wind up with leftovers when you make soup, you can tire of having the same kind of soup day after day, so why not make a party out of it?
by All Roads Lead to the Kitchen about Soup Swap   -  full review
This cookbook is perfect for those who are forever looking for good, new easy recipes to make for their families!
by RecipeGirl about Weeknight Dinner Cookbook   -  full review
Many of us fondly remember those themed childhood birthday cakes — either we baked and laboured over their decoration ourselves (train? ballerina? swimming pool?), hopefully delighting our offspring
by NZ about Great New Zealand Birthday Cake Book   -  full review
Linton founded Brindisa, the Spanish ingredient emporium in London. Her newly published book ...a massive tome of knowledge and recipes interspersed with superb information on Spanish ingredients,
by Ms Marmite Lover about Brindisa: The True Food of Spain   -  full review
The recipes aren’t one-pot or pantry or 30-minute meals, but they all fit on a single page and the techniques are straightforward. They’re the kind of simple recipes that still feel exciting and full.
by Food52 about Simple   -  full review
In each section, you will find a very varied selection of recipes taking inspiration from the preserving traditions of countries all around the world.
by Kavey Eats about Ferment, Pickle, Dry   -  full review
This book is focused on teaching the home cook how to make all sorts of flavorful yeast breads using an easy 2-step process of mixing, kneading and chilling on day one and baking on day 2.
by RecipeGirl about Make Ahead Bread   -  full review
It’s not a cookbook but rather a camping manual with cooking-related how-to content found throughout its pages...The recipes contain elements that can be done in advance at home...
by Leite's Culinaria about Camp Sunset   -  full review will never find most of these recipes on a restaurant menu...complex recipes simple enough to manage on a weeknight without losing anything in terms of authenticity.
by Leite's Culinaria about Beyond Curry Indian Cookbook   -  full review
This sweet book is a page turner of vignettes and essays related to works of art as diverse as In The Night Kitchen and Anna Karenina. Part memoir, part cookbook, part literary tour of titles...
by Leite's Culinaria about Voracious   -  full review
The author outlines foolproof techniques and tricks for freezing basic components for dinner...and explains how to defrost them to ensure minimal quality loss.
by Leite's Culinaria about Fast to the Table Freezer Cookbook   -  full review
Appalachian native and food writer Ronni Lundy pulls back the curtains on this overlooked cuisine in her beautiful new book.
by Leite's Culinaria about Victuals   -  full review
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 can even buy a bag of air popped popcorn and use that as a base
by Baking Bites about Popcorn!   -  full review