Food news antipasto
Talented cookie artists attract huge numbers of followers on Instagram and Facebook with amazing, intricate detail on their edible masterpieces. If you love seeing these creations and also like a good history lesson,…
Darcie
Diana Henry's favorite new fall cookbooks
When Diana Henry makes a list of her favorite new cookbooks, it's time to drop everything and make certain that you have all of them on your bookshelf and if not, to get them on the way as soon as possible. The…
Break free from black pepper
I've always been a big fan of black pepper - it's warmth and earthiness are comforting to me. Perhaps I like it so much because almost everything I ate as a kid was liberally sprinkled with this spice. Strange as I…
Apples are a sweet introduction to fall
The news cycle these days can be nearly be measured in nanoseconds, with one crazy headline appearing after another. While nothing seems settled in the world, it can be reassuring to see the change in the seasons which…
Cookbook writing is not the path to riches
“Nobody wants to talk about how hard it is to get by as a writer.” This is part of what bakery owner and bestselling author Alison Robicelli explains to The New York Times about writing a cookbook. Robicelli and other…
Can there be only one?
At last count, there are over 100 “best” chocolate chip cookie recipes in the EYB Library. That doesn’t even include the recent craze of Levain Bakery copycat recipes, or recipes describing themselves as "perfect"…
Family recipes that revealed a secret
When Genie Milgrom was growing up, she never noticed that a family secret lurked in the recipes that her mother and grandmother made. Raised in a devoutly Catholic household, Milgrom never questioned the idiosyncrasies…
Food news antipasto
We have some fun news and great tips in this week's edition. We begin with an interview with the inimitable Maggie Beer, who is one of Australia's best-known food personalities. Gourmet Traveller recently sat down with…
The whey you like it
If you have ever made homemade cheese - whether fresh cheese like ricotta or a firm cheese like cheddar - you have probably been faced with the dilemma of what to do with the whey that remains after straining the curds.…
A guide to squash varieties
When I browse the farmers' market stands come fall, the number and variety of squash always amazes me. The colors, shapes, and textures are so varied and beautiful that I sometimes buy several types just so I can…
How authors got their cookbook deals
The publishing world is a murky and Byzantine industry to outsiders (and frankly, to insiders as well). Learning the ins and outs of the business can take years, which is why it is so difficult for aspiring authors to…
Get ready for Rosh Hashanah
Eating apples dipped in honey is a tradition on Rosh Hashanah, but there are many more food-related customs for the Jewish New Year. Several other symbolic foods are also typically eaten to celebrate this holiday. Each…