CookShelfMaking filled pasta from scratch can be intimidating. Pasta dough can be finicky, and the finished pieces have a tendency to explode when cooked, leaving you with a soggy mess. But done right, they are wondrous: tender…
Over the last several years, there has been a subtle but important shift in baking books in the USA. No, it isn't a move to beautiful, moody overhead photography (although that has also been trending), it's about the…
Having several friends or relatives over for a holiday meal or dinner party can be extremely stressful. The menu needs to be planned, dietary restrictions or preferences taken into account, shopping, cooking, and…
Most cooks have at least one pair of tongs in the kitchen, and if you do a lot of cooking or grillings, you may have several. It's not a secret that many chefs abhor tongs (David Chang blasted tongs in The New Yorker…
In keeping with Jenny's Friday Flashback theme, today we are going to step into the time machine and head back thirty-odd years, courtesy of food writer John Kessler. Writing for Tasting Table, he reminisces about his…
The Italians may not have invented pasta (there's debate on whether it originated in China or Italy), but there's no doubt that they have perfected it. According to the Encyclopedia of Pasta, Italians have created over…
Almost one year ago, we reported the exciting news that Susie Chang, who has written for EYB, The Washington Post, The Boston Globe, and many other publications, started a cookbook podcast. After 15 episodes, Susie put…
Last weekend I made desserts for the wedding reception. The bride (the daughter of one of my best friends) wanted a dessert bar but allowed me free rein in what I made, which turned out to be a blessing. I had the…
Move over dark, milk, and white chocolates, there's a new kid in town: ruby chocolate. Last week chocolate giant Barry Callebaut announced that after 10 years of research and development, it is releasing a new type of…
The first time I experienced dairy in a cocktail was at the marvelous Velvet Tango Room in Cleveland, in 2008. The cocktail renaissance was hitting full stride, although I was just beginning my journey into the world of…
Lucky Peach Magazine has published its final issue, and as part of its last hurrah, also put out a cookbook titled All About Eggs: Everything We Know About the World's Most Important Food, a joint effort between Rachel…
Chicago's cookbook store Read It & Eat opened in 2015, bucking a trend of cookbook store closings. It was the first cookbook store in Chicago, and is dedicated to providing food lovers with exceptional culinary…
