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What defines a pie?

March 22 2017, 0 Comments

Mary Berry is at the center of yet another controversy, this time over what constitutes a proper pie... read more

Vibrant India

March 22 2017, 4 Comments

Explore the symphony of flavors that is Indian cuisine... read more

Cookbook Giveaway - Vibrant India

March 22 2017, 8 Comments

Enter our contest for a chance to win a copy of this beautiful book... read more

Signs of the times

March 21 2017, 1 Comment

Australian Gourmet Traveller takes a look at seven recipes that defined the 1980s... read more

Cookbook Giveaway - Mamma by Mina Holland and a Pasta Maker

March 21 2017, 23 Comments

Enter our contest to win a copy of this fascinating book plus a bonus for one winner... read more

Mamma: Reflections on the Food that Makes Us

March 21 2017, 5 Comments

Mina Holland explores how our childhood meals define our taste buds and how we now cook as adults and more ... read more

Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life

Memories and recipes from a culinary icon... more

James Beard Cookbook Award nominees

There is a lot of overlap with the IACP list plus a few fan favorites... more

An interview with Rose Levy Beranbaum

The author's opus, The Cake Bible, was just inducted to the IACP Cookbook Hall of Fame... more

Latest Notes

This recipe came out differently than I had anticipated. The custard became a separate and rather dense entity, rather than a silky cocoon around the chicken breasts. This may be caused by what our Canadian dairies call greek yogurt as compared to the English version. Ms. Henry seems to have a real calling for poultry, so I am going to try some of her other recipes.
by BasicStock about Greek baked chicken in yogurt from Cook Simple
I had some trouble with this recipe. Instructions mentioned it was unlikely that the dough would be too wet, but I ended up with the consistency of a thick pancake batter. I added additional bread flour (maybe 1/2 cup to a cup) until the dough matched the description in the recipe, but with this addition the food processor started making a terrible noise so I finished by hand. Rising and shaping the loaf went smoothly, but then comes an instruction to bake 15-20 minutes at a high temperature then lower the temperature and continue baking. There was no description of what the bread should look like at this point so I split the middle and turned the oven down at 18 minutes. The resulting bread was quite tasty and had a wonderful crisp crust so I would try this again, but not without modifications to proportions and technique.
by shoffmann about Onion-rye bread from How to Cook Everything
Simple and fresh tasting. A great way to use up one of those giant clamshells of arugula that always seems to go bad. I substituted lemon zest for the preserved lemon.
by joanhuguet about Warm white bean salad with arugula pesto and preserved lemon from Dinner
This was less perfect than the other recipes I've tried from the book, but still repeatable! The fish took on a nice smoky flavor from the seasonings, but the texture was a bit soggy – maybe my broiler runs a bit low. The cabbage slaw was the highlight.
by joanhuguet about Fish tacos with red cabbage, jalapeño, and lime slaw from Dinner
Quick, easy, and perfect. I served rice vermicelli tossed in sesame oil to wrap up in the lettuce along with the filling - otherwise, this would have been a very light dinner for four.
by joanhuguet about Thai lettuce wraps from Dinner
This was just wonderful in every way, and so easy. Nicely browned, with everything cooked perfectly. I found the garlic yogurt unnecessary for the chicken, but fantastic with the potatoes. I used Trader Joe's harissa, which made for a moderately spicy dish.
by joanhuguet about Harissa chicken with leeks, potatoes, and yogurt from Dinner
Excellent and totally do-able as a weeknight meal. I added extra thighs to the pan, subbed regular blanched kale for the baby, and used regular lemon.
by DKennedy about Smoky paprika chicken with crispy chickpeas, roasted lemon, and baby kale from Dinner
More work than a simple pasta dish, but worth it in the end. A pasta dish that feels fresh and light...a good choice when you want something that both vegetarians and non-vegetarians will enjoy.
by ldholakia about Spring vegetable pasta from Pasta Revolution
Very, very good -- followed the recipe exactly and was delighted with the depth of flavor given it was so quick and easy. Spicy enough to please those looking for a bit of a kick without being overwhelming.
by ldholakia about Spicy chicken and corn chowder from Simple Weeknight Favorites
Very easy, and very good. The chicken alone is a good weeknight chicken dish (and more kid friendly without the masala). Also, a great "entry level" dish for people who may not be that familiar with Indian food.
by ldholakia about Chicken tikka masala from America's Test Kitchen Menu Cookbook
This is so easy and so delicious, a go-to anytime we are going to have people over for brunch and you want to make things ahead the night before to keep the morning from being hectic. The plain version is also good, but the sun-dried tomatoes and basil make this version more distinctive.
by ldholakia about 24-hour omelet with sun-dried tomatoes and mozzarella from America's Test Kitchen Family Cookbook, Revised Edition
My kids love this recipe and request it often...not sure I think it qualifies as "quick" in that it requires a lot of prep, but other than that it is a keeper in our house.
by ldholakia about Potato chip-crusted chicken fingers from America's Test Kitchen Quick Family Cookbook
My family devours this. Adjust the spices if you prefer more heat. I always use a whole red bell pepper. Red, yellow, or white onion will work fine. You can add extra veggies to the chili, such as diced zucchini or corn. Other cheeses will work (e.g., mixture of jack and cheddar, or preshredded Mexican blend) as long as some of the cheese has a stronger flavor. Low-fat milk works fine. The instructions are unclear, as the oven is preheated but never used. You can serve this straight from the stove and it will be looser in texture. Or you can put it in the oven for 10-15 minutes to let it set up a bit. Either way works. I usually omit the green onion and never bother with the chips, since we have this as a one-dish meal.
by anya_sf about Chili mac and cheese from Food Network
I bake these in a regular muffin pan using white whole wheat flour. They lend themselves to endless variations. One favorite is grated carrot and raisin.
by anya_sf about Pumpkin leaf muffins from King Arthur Flour
Very light and refreshing.
by anya_sf about Blueberry buttermilk sherbet from Brown Eyed Baker

Latest Reviews

The 2017 Piglet Tournament of Cookbooks, Final Round: Taste & Technique vs. My Two Souths
by Food52 about My Two Souths   -  full review
The 2017 Piglet Tournament of Cookbooks, Final Round: Taste & Technique vs. My Two Souths
by Food52 about Taste & Technique   -  full review
2017 Piglet Community Pick: It's not that you didn't consider it a cookbook—it's just also so much more than that, with its stunning portraits, narratives, and recipes.
by Food52 about Far Afield   -  full review
The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Samarkand vs. Taste & Technique
by Food52 about Taste & Technique   -  full review
The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Samarkand vs. Taste & Technique
by Food52 about Samarkand   -  full review
The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Samarkand vs. Taste & Technique
by Food52 about Samarkand   -  full review
2017 Piglet Community Pick: Such fun and celebratory recipes, whimsical photos, all-around aspirational! I'm so inspired to throw an impromptu soirée whenever I open it.
by Food52 about Food with Friends   -  full review
2017 Piglet Community Pick: "Beautiful and educational book—I learned a lot about the health benefits of various spices and vegetables."
by Food52 about Clean Soups   -  full review
The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Dorie's Cookies vs. My Two Souths
by Food52 about My Two Souths   -  full review
The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Dorie's Cookies vs. My Two Souths
by Food52 about Dorie's Cookies   -  full review
The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Taste & Technique vs. Fat Rice
by Food52 about Taste & Technique   -  full review
The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Taste & Technique vs. Fat Rice
by Food52 about Adventures of Fat Rice   -  full review
The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Samarkand vs. Taste of Persia
by Food52 about Taste of Persia   -  full review
The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Samarkand vs. Taste of Persia
by Food52 about Samarkand   -  full review
The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Samarkand vs. Taste of Persia
by Food52 about Samarkand   -  full review