CookShelfAt this time of year, gardeners in the Northern Hemisphere are swimming in produce. Although having a plentiful harvest is a happy circumstance, it can be overwhelming. To preserve the summer's bounty, people often turn…
Preserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. The book offers a clear road map for preserving…
Ever since the Dutch brought koolsla to the New World in the late 1700s, cabbage has been the vegetable of choice for what's become known as coleslaw. The combination of flavor and crunch that cabbage provides is ideal…
Before you set foot in a new restaurant you've probably researched it to death. Sites like Trip Advisor and Yelp allow you to see feedback from diners, but as we've seen many times, those reviews need to be taken with a…
The slow drip of cookbook releases will turn into a gushing fountain in a few short weeks. Over at indexed blog Food52, they've listed 30 falls cookbooks that they are excited to start reading. Some of the books are…
Despite a reputation as a too-sweet libation served in kitschy goblets at chain restaurants, tiki drinks are serious cocktails. Originating in the 1930s in California, the boozy tropical beverages took hold during the…
Sometimes it is difficult to find inspiration for your next meal. You might stare blankly into the refrigerator or pantry, hoping something will fall off the shelf and hit you in the head--in a figurative sense, of…
Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French's ease with cooking. With In a French Kitchen, Loomis--an expat who long ago…
Most of the stories on the EYB blog involve the written word, whether that is cookbooks, links to other blogs, food news, or other information about food. But that just scratches the surface of the food-related…
For decades, pork ruled the barbecue circuits in the US. From the Carolinas to the Midwest, pulled pork and ribs reigned supreme. But recently a new contender has emerged for the title of king of the barbecue: brisket.…
We've all seen it before: a commenter on a food blog has made the recipe with a host of substitutions and changes but trashes the recipe anyway. The folks over at The Kitchn found this scenario (and several others) to…
If there is one food you can count on finding at any farmers' market in Northern Hemisphere at this time of year, it's zucchini. Most people who plant it end up with far more than they can use, foisting the extra on…
