CookShelfThe 2016 Observer Food Monthly awards were announced at a gala celebration last Thursday. The awards, in their 13th year, celebrate the best of British food and drink. Categories range from best restaurant and best…
Over the last several years, Israeli cuisine has made a huge splash all over the world. In the UK, Yotam Ottolenghi has reached icon status and currently his cookbook Plenty is on more EYB Bookshelves than any other…
It's safe to say a significant portion of the adult world runs on caffeine, usually received in the form of coffee. It's best not to talk to me until I've had my first cup of the day, and I know I am not alone in that…
In 1958, at the age of 19, Vertamae Smart-Grosvenor left the US for Paris in search of a career in the theater. What began as a simple search for black-eyed peas in France ended up being far from simple, and led…
It wasn't that long ago when most bread that ended up in US shopping carts was a squishy, white, bland loaf. Now it seems we are in the midst of a bread renaissance. Books about artisanal bread making - often touting a…
When you venture out to a new restaurant one of the first impressions you will have, aside from the decor, is the menu that you are handed once you are seated. While you may consider the dish options as the critical…
When someone mentions tahini, you probably think hummus. While that is a great use for the sesame seed butter, tahini is certainly not a one hit wonder. Cooking Light Magazine explores the many ways to use the paste in…
When people talk about virtually traveling around the world by making dishes from various cuisines, savory foods generally get the spotlight. But we shouldn't forget about dessert, says indexed magazine Saveur. They…
Peppers are a staple in most cooks' kitchens. They are so often used in supporting roles that they can be ignored when it comes to the starrring role in dishes. Instead of relegating them to background props, chef Yotam…
Aged balsamic vinegar (aceto balsamico tradizionale) - syrupy, rich, complex and just a little sweet - is a decadent splurge. When you're on a budget, it can be a bit too much of a splurge. If you can't afford to spend…
Before Beatrice Ojakangas, there was no cookbook for Finnish cuisine. Today her first book, The Finnish Cookbook, is in its 38th printing. The Minnesota author has published several cookbooks since that 1964 volume,…
Jamie Oliver recently landed in hot water with Spaniards when he put chorizo into a paella recipe. The outspoken chef is not afraid to say what's on his mind, and that often makes people angry. Food Republic has…
