The joy of cooking
Chances are good that a large percentage of EYB Members have made one of two viral dishes from cookbook author Alison Roman. Both her Spiced chickpea stew with coconut and turmeric (featured in The New York Times and…
Darcie
Chefs step up to feed furloughed workers
If you've been paying attention to US news reports, you will know that our federal government has partially shut down over a funding dispute between Congress and the President. There is an old African saying that seems…
Is copper cookware really worth the expense?
No one can deny that a rack of gleaming copper pots looks fantastic, but are copper pans worth their rather extravagant price? Daniel Gritzer of Serious Eats tackled this question recently and discovered that, as with…
Items that even chefs don't make from scratch
Sometimes I like to dive deep into a culinary creation, making everything I can from scratch. However, there are a few items that I haven't really given much thought to making - ketchup immediately comes to mind. It…
Are you all in for Veganuary?
With a new year comes new resolutions, and for a growing number of people that means eating less meat. One trend that's been around for a few years now and that seems to be gaining momentum in this area is going vegan…
Don't throw away that avocado pit
When you cut open an avocado, what do you do with the pit? For the vast majority of us, the answer is chuck it in the trash bin. But apparently we should not be so quick to discard the seed of the avocado, as it has…
Norman Van Aken's advice to aspiring chefs: read cookbooks
Chef Norman Van Aken is known as the founding father of New World Cuisine, a celebration of Latin, Caribbean, Asian, African, and American flavors. He is also credited with introducing the concept of "fusion" to the…
The science behind the famous Chez Panisse fruit bowl
Judging by the popularity of cookbooks like On Food and Cooking, The Food Lab, and Cookwise, it is safe to say that EYB Members enjoy learning about the science of cooking. If this describes you, a new column called…
What is black vinegar?
If you've ever visited an Asian grocery or well-stocked Asian foods section at a large supermarket, you may have stumbled across Chinese black vinegar. If you were curious as to what it is and how to use it, wonder no…
The joys of solo cooking
Cooking for one person has not enjoyed a positive reputation, but that seems to be changing. With more bloggers writing about the joys of solo cooking, and with the release of chef Anita Lo's recent cookbook dedicated…
Welcoming the new year with simple pleasures
As the year draws to a close, it's customary to look back at the previous twelve months and take note of what happened. One word comes to mind for 2018, and that word is tumultuous. We lost a few shining lights, saw the…
Can't get enough airline food? There's a cookbook for that
Airline food - what little of it is offered on flights these days - is not something most of us aspire to recreate. That's why the idea of a cookbook inspired by airline food seems, well, odd. However, there is a…