Gift Eat Your Books!
Buy Now
September Cookbook Roundup
September 24 2017, 0 CommentsGet comfortable and join us as we explore the wealth of releases this month... read more
The history of your favorite apple varieties
September 24 2017, 1 CommentLearn about the tried-and-true and some recent upstarts as well... read more
Recreating historical recipes
September 23 2017, 1 CommentAt the Rubenstein Test Kitchen, vintage dishes tell us about history... read more
Featured Cookbooks & Recipes
September 22 2017, 1 CommentSee what we've been sharing on social media this week... read more
Coffee flour can add a new dimension to your baking
September 22 2017, 1 CommentMade from the waste of processing coffee beans, coffee flour doesn't actually taste like coffee... read more
Friday Flashback - The New Midwestern Table - Cookbook Stackup
September 22 2017, 3 CommentsA glimpse into Amy's work and her personal cookbook collection ... read more
A Conversation with Jacques Pépin - My Menus & Apron Giveaway
A talk with the legend about his life, food and work... more
A sneak peek into Ottolenghi's latest cookbook
The Guardian has an exclusive excerpt of 10 recipes... more
Adventures in Slow Cooking & Kitchen Aid Slow Cooker
120 Slow Cooker Recipes for People Who Love Food, Ricotta-Spinach Polenta Recipe Plus Giveaway including 6-Quart Slow Cooker from Kitchen Aid... more
Latest Notes
This was a wonderfull dinner salad! Served it with the garlic / yoghurt / mayonaise sauce on the side. Very light, healthy and satisfying. I used courgette instead of eggplant.
by saarwouters about
Spicy beef with harvest vegetables
from Free Range Cook: Simple Pleasures (NZ)
I LOVED it :) My favourite staple in the book so far. I respected exactly the instructions and it was perfect. I served it with yogurt mixed up with lime juice, salt, pepper and coriander which I used as a dip for the kotlets. Will definitely do again. Also lovely as an "aperitif" staple / nibble with drinks before dinner, or as a snack :)
by Agaillard about
Spiced beef and potato cakes (Kotlet)
from Persiana
Made these for a second time and I don't remember them being so good! Crisp on the outside, soft on the inside with a wonderful spicy blend. I tossed the oil with the potatos before putting them in the oven as I use a baking tray (large enough to separate chips) so heating oil in that would not be advisable!
by VineTomato about
Spicy merguez oven chips with yogurt dip
from River Cottage Veg
I was plannning on making an anchovy hollandaise but at the last minute reading the recipe realised that it was not going to be as straight forward as I thought, so I gave this recipe a go. All lovely flavours apart from Worcestershire sauce - not a fan, will leave that out next time. The liquid did not emulsify as described in the recipe - I used less butter and did not follow the precise ml instructions so perhaps that is why. Was lovely with steak and steamed broccoli.
by VineTomato about
Gentleman's relish
from Prime
Substituted bittersweet chocolate chips for the butterscotch chips, and they were delicious! I think butterscotch chips would have made the bars too sweet - and that's saying a lot, because I have a sweet tooth.
by trudys_person about
Butterscotch walnut bar
from Butter Baked Goods
I tried the chutney part of the recipe. It's easy to make and super zingy, delicious! Great condiment.
by fprincess about
Spiced and grilled steaks with citrus chutney
from Bon Appétit Magazine, April 2016
Pasta had a pretty pink color, but didn't really taste like beet.
by shoffmann about
Red beet pasta dough
from Making Artisan Pasta
Very quick and pretty healthy (I used whole wheat linguine) but I found it a touch bland and unexciting. Easily corrected by adding lots more parmesan cheese on top, which made it pretty good!
by rionafaith about
Linguine with lemon, garlic, and thyme mushrooms
from Nigella Express
Comfort food at its best.
by mcvl about
Cream of spinach soup (Spenót krémleves)
from Cuisine of Hungary
Pg.134. I rarely cook dishes containing flour, milk and cheese, but this was worth the splurge! Very easy to assemble and absolutely delicious. The nutmeg really came through and really enhanced the flavor of the entire dish.
by Laura about
Swiss chard gratin
from Herbfarm Cookbook
Lovely bread, the seeds give it a lovely crunch and flavour
by Carol.Furness about
Cypriot village bread (Koulouri)
from 100 Great Breads
Pg. 146. Made these with multi-colored fingerling potatoes. As the recipe directed, I cut the fingerlings in half crosswise. These turned out really crispy on the outside, creamy on the inside. We liked them a lot. I'd make them again.
by Laura about
Herb-roasted potatoes
from Herbfarm Cookbook
The ingredients are eggs, anchovies stock, salt, and scallions. The other ingredients listed here are for the stock (which also requires scallions).
by kitchen_chick about
Bubbling egg (Gyeran jjim)
from Koreatown
I did cut mine up to get more surface area for the marinade. I found they were slightly overdone after 10 minutes. The marinade is a bit too sweet to me and I will probably go back to just winging it for soy salmon in the future.
by Yildiz100 about
Roasted salmon with maple & soy
from Small Victories
Very popular in our household. Quick and easy to make and felt light for a lighter supper. I warmed my beans a little for a warm salad.
by sjwill82 about
Chicken with haricots & creamy basil dressing
from Simple
Forums
Please help me expand my rice and beans repertoire by Agaillard in Recipes & Cooking Advice
9/21/2017 8:35:21 AM
Latest Reviews
Jamie grew up in Florida, where...she had a lot more than a glass of orange juice every morning. She now lives in ...Chinon, France, where she and her husband own Hôtel Diderot.
by Real Baking with Rose Levy Beranbaum about
Orange Appeal
- full review
An expanded excerpt on vermouth written exclusively for Food52.
by Food52 about
Aperitivo
- full review
...The ingredient lists are short, as are the cook times, because the charred, caramelized flavors you get on the grill need little embellishment.
by Food52 about
Food52 Any Night Grilling
- full review
Having cooked from Yotam's savory books, it is really exciting to be in possession of his first book devoted to sweets--after all, he started off as a pastry chef!
by Real Baking with Rose Levy Beranbaum about
Sweet
- full review
...Missy Robbins took a year off from the restaurant game, and the result is this cookbook...also includes healthy fare and some Thai and Vietnamese-inspired recipes...
by Food52 about
Breakfast, Lunch, Dinner... Life!
- full review
Chicago restaurant The Publican is one of those places that’s hard to explain, but makes perfect sense when you’re there...Paul Kahan describes it as “oyster, pork, and beer” in his new cookbook...
by Food52 about
Cheers to The Publican, Repast and Present
- full review
...if you’re sitting there wondering how many recipes for queso there can possibly be, let me assure you: the answer is more than 50, and Fain nails them all.
by Food52 about
QUESO!
- full review
...Yang incorporates Korean flavors and techniques in unexpected...dishes like a butternut squash gratin remixed to serve as banchan, shrimp and bacon dumplings, and plenty of rice bowls.
by Food52 about
My Rice Bowl
- full review
This latest title offers a whopping 250 brand new recipes that promise a more modern approach to their signature vegetarian dishes.
by Food52 about
Moosewood Restaurant Table
- full review
Krissoff focuses on what she calls “true 8-hour recipes”—as in, you can start it, leave for work, and come home to dinner...definitely not your mom’s slow cooker cookbook.
by Food52 about
Slow Cook Modern
- full review
Lots of vegetables. The chapters are split into flavor profiles...there’s plenty here that’s more than manageable for home cooks.
by Food52 about
Bäco
- full review
The book charts the formative moments of Waters’ earliest years and how they shaped the restaurant—and cooking philosophy—we so intimately revere.
by Food52 about
Coming to My Senses
- full review
...tons of classic dessert recipes inside plus recipes...to recreate your favorite American brands like Twinkies, Oreos, Cracker Jacks, Pop Tarts, Fig Newtons, Snickers, Thin Mints and so much more.
by Bakerella about
BraveTart
- full review
A well-done, beautiful book devoted to the slow cooker and the way people cook today.
by The Cookbook Junkies about
Slow Cook Modern
- full review
An excerpt from the book regarding the health benefits of chocolate.
by Food52 about
Bean-to-Bar Chocolate
- full review