Jazz up your juleps
Few celebrations have a cocktail that is as strongly associated with the day as the Kentucky Derby is with the mint julep. In one week (May 7), the 148th edition of "The Greatest Two Minutes in Sports" will be run, and…
Darcie
The James Beard Cookbook Awards are back - here are the nominees
After a one-year hiatus - due in part to the pandemic but also to controversy surrounding the lack of diversity in its awards programs - the James Beard Foundation has announced the nominees for its 2022 Media Awards,…
James Beard Award Nominees 2022
US Foodways (formerly American Cooking) Baking and Dessert Beverage without Recipes Beverage with Recipes General International Reference, History and Scholarship Restaurant and Professional Single Subject…
Le Creuset's advice to consumers: don't use olive oil
Like many EYB members, I cherish my Le Creuset and Staub cookware. The durable, colorful, and downright gorgeous vessels are workhorses in my kitchen, helping me create stews, roasts, braises, soups, and more. That is…
Anzac Day is a food tradition worth celebrating
While many “holidays” about food are completely fabricated events to promote a product, some foods are associated with real holidays that have a more noble purpose. This is the case with the Anzac biscuit, made to…
Food news antipasto
Adventurous cooks have a drawer or cupboard filled with a variety of spices. Although some folks have a large selection from which to choose, most of us have a few favorites that get used in a multitude of dishes. If…
Tips on cleaning, storing, and organizing your cookbook collection
Many of our members have outsized cookbook collections. Mine is modest compared to some but I do have hundreds of books which means I have a lot of storage needs. While I aspire to an impeccably organized, highly…
The Washington Post temporarily drops paywall
Voraciously, the culinary section of The Washington Post, is one of the best food sections in the US. WaPo's talented food writers including G. Daniela Galarza, Becky Krystal, Tom Sietsema, Joe Yonan, and Matt Brooks,…
Getting ready for rhubarb
As the years roll on, I appreciate more and more the rhythm of the seasons and the act of eating within them. Even though supermarkets have all manner of produce available year round, things like December asparagus and…
Is this the mother of all puddings?
Custard style puddings are common across a number of cultures, and California chef Reem Assil believes that most of them can be traced to a single source: the Arab pudding mahalabiya. “I feel like every culture has some…
Food news antipasto
When Nigella Lawson tells you to read something, you read it, and you are not disappointed. A few days ago she posted a link to an article in The Paris Review where writer Valerie Stivers offers a story that involves…
Uses for leftover Easter eggs
If you’re among the millions of people who dyed a bunch of eggs to use as decoration for the Easter holiday, you are probably facing a conundrum of what to do with all of them now that Easter is behind us. Egg salad…