CookShelfToday's installment of our weekly series on spices and herbs arrives via a Member request. After purchasing loomi (aka black limes or dried limes) for a recipe, she was curious as to other uses for this spice, so we hit…
Rice is not only a frequent companion to Indian food, it is also an integral part of Indian culture. It is used ceremonially, and is frequently the first solid food fed to infants. There are many different varieties of…
By now most everyone is familiar with Marie Kondo's 'KonMari' method of cleaning and organizing. It is a great way to reduce clutter and relieve the stress that can accumulate along with one's possessions. Some people…
At a gala held this evening, the James Beard Foundation announced its 2017 James Beard Media Award winners. This year will definitely go down as the Year of the South in American cookbooks. While Deep Run Roots was the…
Why don't we eat more octopus? What about gurnard and other ugly fish? Cheeks, feet and offal are cheap and delicious, but people prefer steaks and chops. What about rabbits and squirrels? And what's wrong with ugly…
Have you had a Starbucks Unicorn Frappucino? If so, you participated in the hottest food trend of the moment: unicorn food. The fad got its start last year, thanks in part to health and wellness blogger Adeline Waugh…
Due to the positive responses from last week's post on sumac, we have decided to offer a weekly post that explains an herb, spice, or spice blend. If there is a particular spice, herb, or blend that you are interested…
Browsing the EYB Library, it is easy to become overwhelmed. If you are looking for a cookbook to use as a springboard for learning a particular cuisine, you probably have hundreds from which to choose. Finding one that…
Every day it seems my inbox is filled with advertisements for shiny new kitchen gadgets that promise to save time or outperform older models. A kitchen scale is so much more accurate than that old set of measuring cups,…
For many years - decades , even - desserts at restaurants were often an afterthought. Only in the finest dining establishments would you find a dedicated pastry chef who would put together a well-considered,…
If you are planning to visit New York City, we found a hotel that you may never want to leave if you love cookbooks. Matt Sartwell, the managing partner of Kitchen Arts & Letters has opened a branch of the culinary…
Unlike the recent spate of ice cream cookbooks, Hello, My Name is Ice Cream by Dana Cree isn't a book from an iconic local shop or specialty label ice cream manufacturer. As indexed magazine Saveur explains in its…
