CookShelfIn Baking Chez Moi, Dorie Greenspan's eleventh cookbook, she shares simple yet sophisticated French desserts from her Paris kitchen. You can read her charming EYB interview to learn more about the cookbook and the…
As with any iconic food, the origins of the reuben sandwich are a bit fuzzy. Legend has it that the combination of Irish corned beef, Jewish rye, German sauerkraut, Swiss cheese and Russian dressing was created in 1914…
With Halloween just a few days away, we wouldn't be surprised if you had pumpkin on your mind. Whether you're carving one or roasting it, there are many inspiring examples to choose from during the fall season. As a…
Colorado-based Sterling Rice Group, a consulting and advertising firm, has issued its predictions for culinary trends in 2015, reports Elaine Watson of Food Navigator USA. The trends range from new foods to twists on…
The Kitchn, one of the United States' largest websites devoted to home cooking, reaches over 14 million readers a month. Not content with the 3,449 recipes on the website (all indexed on EYB), Faith Durand and Sara Kate…
Diwali, a five-day festival of lights celebrated by Hindus, Sikhs, and Jains across the world, celebrates new beginnings and the triumph of good over evil and light over darkness. The actual day of Diwali is…
Riccardo Romero, the owner of NYC's Arepas Café, has a big dream: he hopes that arepas, the cornmeal cakes from his native Venezuela, seared on a griddle and stuffed with a dizzying array of fillings, may one day be as…
Michael Ruhlman begins a new series of "how to" cookbooks with How to Roast, a treatise that provides clear, no-nonsense advice on a fundamental cooking technique. "Of all our cooking terms," Ruhlman writes, "sautéed,…
Until recently, meat alternatives were mostly shunned by foodies, because many of the products were highly-processed, bland, had weird textures, or a combination of the three. That's changing, accordng to an article…
Awards season in the U.S. won't happen for several months, but in the U.K. there's food award action now, as indexed magazine Observer Food Monthly announces its 2014 award winners. While much of the action focuses on…
Over at the NY Times, Sam Sifton is waxing poetic about baked potatoes. Steaming hot russets with crisp skins loaded with traditional toppings like sour cream and chives, or more avant-garde combinations like blue…
Nothing says fall like the return of pumpkin spice--it's in everything: lattes, desserts, quickbreads, and even salads. But if you get bored with pumpkin spice and want to try a new fall treat, you may want to look to…
