CookShelfThe official Memorial Day holiday in the U.S. also marks the unofficial start of summer, and by extension, grilling season. Food websites are ablaze (groan) with grilling and barbecue recipes. Serious Eats gives the…
Eat Your Books has already saved members from spending countless hours scouring the internet for recipes. Thanks to the carefully curated selection of online recipes in the EYB Library, which is unlike any other online…
What happens when two of the most popular vegetables in the U.S. get together? The answer can be found in Kalette, a new product developed by Tozer Seeds, a British vegetable breeding company. While you may think that…
Does this situation sound familiar to any EYB members? You are invited on the spur of the moment to a friend's or neighbor's house for dinner. The host already has the meal planned--except for dessert. Naturally, you…
The days are getting longer and the sun is warming up the Northern Hemisphere, which means that it's grilling season. The smell of a backyard barbecue makes our stomachs rumble in anticipation of a burger, steak or even…
Watch almost any cooking show or chef's demonstration and you are likely to hear an admonition to season in stages - that is, you should use salt throughout the cooking process instead of just adding salt at the end.…
Morito, a tiny restaurant tucked in to a small space in the heart of London's Exmouth Market, has been serving delicious and innovative tapas and mezze for over three years. Sam and Sam Clark's "little gem of a tapas…
Yes, it's true. A pop-up restaurant in London is offering diners a free meal in exchange for them posting a photo to Instagram, according to The London Evening Standard. Naturally, there's a catch: the menu items are…
Since we discussed the ebb and flow of foraging yesterday, it's only logical that we next turn to a meat that was once popular, faded into the background, but is now making a comeback: rabbit. As Noelle Carter of the…
Foraging for food is as old as mankind. It was the primary source of sustenance for ages, and a few small societies today still forage for most of their food. By and large, however, foraging is a lost art, but it does…
Fried foods are downright tasty, but sometimes you don't want all the fat, or all the mess, that comes along with the frying process. Getting a crisp texture without frying is not easy, however. Heidi Knapp Rinella of…
If you've ever thought about a vegan diet, this is a cookbook you don't want to miss. Mark Bittman, Times columnist and author of bestsellers like How to Cook Everything, has just published a new cookbook promoting what…
