Gift Eat Your Books!
Buy Now
Matchmaker, matchmaker, make me a batch
July 20 2017, 0 CommentsRead the adorable story of two doctors whose shared love of baking led to marriage... read more
Cookbook Giveaway - The Malaysian Kitchen
July 20 2017, 12 CommentsEnter our contest to win a copy... read more
Inspector Gadget
July 19 2017, 0 CommentsIf you haven't been reading Rhik Samadder's gadget reviews in The Guardian, you should start right now... read more
Managing your collection to make it work for you
Should it stay or should it go?... more
10 tips every cook should know
Culled from years of experience, these tips from Felicity Cloake should are helpful for everyone... more
Spice support: mahleb
Made from the pit of the St. Lucie cherry, this spice sharpens the flavor of sweet and savory dishes alike... more
Latest Notes
This made an enormous tart! The filling was just ok and the pizza dough was disappointing. Don't waste your $$ or time on this recipe.
by lou_weez about
Rustic pumpkin, ricotta and caramelised onion tart
from Cook and Baker
Took a little longer to cook than the recipe stated, but when it was it was enjoyed by all. Whilst not the healthiest meal I've ever cooked with the amount of cream in it, I would make it again.
by lou_weez about
Bacon, corn, and potato chowder
from What's for Dinner?
This was GOOD - glaze was delicious and pork was perfectly pink and moist .....sometimes so hard NOT to overcook a tenderloin but the 4 minute glaze/ check cycle to finish caught it at the perfect point of "doneness". I've never used the pre-browning cornstarch dredge before - it also certainly seemed to work :)
by averythingcooks about
Maple-mustard-glazed roast pork tenderloin
from Food Lab
Very refreshing for a hot and muggy day. I used gherkins from the garden.
by chawkins about
Quick cucumber salad with Asian dressing
from The Woks of Life
Wow! This was super rich, & certainly very caloric, but well worth it for a once-in-awhile treat. Unfortunately forgot to purchase mushrooms, which would have added to the lusciousness, but sautéed some onion & threw that in. Rather than going through the extra step of steaming the spinach, I simply put it in the colander & drained the spaghetti on top of it. It was simple to get the spinach out then to chop it up. I agree with a previous reviewer that shorter pasta would make this easier to serve.
by Nancith about
A chicken, spinach and pasta pie
from Tender
Also online at EYB: https://www.eatyourbooks.com/blog/2017/7/20/the-malaysian-kitchen
by ellabee about
Malaysian wok-fried spaghetti with kale and sambal
from Malaysian Kitchen
If you like preserved lemon this is a dish to go crazy with. I double the lemon requirement.
by JLDuck about
Chicken with lemon and olives (Djej m'chermel)
from Mediterranean: The Beautiful Cookbook
Wow! First recipe we've cooked from this book and it was a grand slam! Highly recommended.
by HalfSmoke about
Charred Brussels sprouts with bacon & dates
from Gjelina
Good flavor, but not likely to make this again. I get better results, flavor, and juiciness from a simple rotisserie, which requires nearly zero work. This recipe requires too much active grilling -- flipping and basting every 5 minutes -- for an inferior result.
by HalfSmoke about
Cornell chicken
from Meathead
Next time i'll simply add blueberries. Reducing half of them into jam made really nice muffins, but i dont think it's necessary. Lemon zest on top is a really nice touch
by Rradishes about
Bluebery muffins
from Complete America's Test Kitchen TV Show Cookbook, 2001-2010
Super easy hollandaise. However, 1/2 cup of butter and and egg yolk do NOT make 1-1/2 cups of sauce. Makes significantly less.
by HalfSmoke about
Foolproof 2-minute Hollandaise
from Serious Eats
If I don't have a lemon I leave it out and it's still very tasty
by Larkspur about
Green beans with lemon, garlic, and Parmigiano gremolata
from Splendid Table's How to Eat Supper
We didn't have lavender honey but did have lavender. Maybe the lavender honey gives it the taste, but I couldn't taste lavender in the dish. Otherwise it was a wonderful, easy chicken dinner with a great sauce. We'll be making this again, perhaps with orange blossom honey and orange zest.
by ksg518 about
Roast chicken with peaches, honey and lavender
from Bird in the Hand
Forums
Latest Reviews
...now one of the most thorough reference points for 21st century homesteader. It opens with a section on chickens and then marches through canning and preserving, bees, and home dairy.
by Food in Jars about
Essential Book of Homesteading
- full review
In her new cookbook...she shares recipes that follow her basic salad success formula, with plenty of global influences from her travels around the world.
by Food52 about
Neighbourhood
- full review
...designed to help you choose the best varieties to plant...how much you’ll need to grow, and the best ways to preserve the fruits, vegetables, and herbs that are the result of your hard work.
by Food in Jars about
Homegrown Pantry
- full review
How to participate and get started in Food52's cookbook club featuring this cookbook July 2017.
by Food52 about
My Paris Kitchen
- full review
...I was thrilled with the food I cooked out of this book. It’s an honest look at opening a restaurant during the crazy, DIY years after the recession...
by Food52 about
Adventures in Starry Kitchen
- full review
...if you’re looking to up your bread baking game in an approachable way and then find some new ways to make good use of every last morsel of the bread you made, you should check it out.
by Food in Jars about
Bread Toast Crumbs
- full review
...is crammed with creative ice cream flavors and the science behind them, including this double-dessert fusion you’ll want to eat all summer.
by Food52 about
Hello, My Name Is Ice Cream
- full review
There is one thing to be aware of with this book. They don’t preserve anything for shelf stability. The recipes are designed to be stored in the fridge or freezer.
by Food in Jars about
Savory Sweet
- full review
I love the fact that a variety of spreads are included, as a good compound butter can turn a plain biscuit into a truly memorable one...
by Baking Bites about
Muffins and Biscuits
- full review
...classic American desserts like chocolate chip cookies, brownies, and carrot cake...Expect technique instruction, variations on classic themes, and history lessons along the way.
by Food52 about
BraveTart
- full review
Learn the art of the home brunch from Portland chef John Gorham...he shows you how to make them all at home, plus other great diner favorites.
by Food52 about
Hello! My Name Is Tasty
- full review
Photographer and cookbook author Michael Harlan Turkell traveled the world researching vinegar traditions, collecting recipes from famed chefs...
by Food52 about
Acid Trip
- full review