CookShelfWe'll confess this posting is a little personal. Having forgotten that a) the windows are now closed, and b) how much smoke a steak on a cast iron pan can generate, we spent a lot of time a few days ago running around…
With the holiday season, there are more parties and more snack foods. In that context, It's been fun watching the proliferation of "healthy" chips in the snack food aisle. After all, it's been drilled into us that…
If our friends down in the southern hemisphere will excuse us, we're going to concentrate today on how to make the ultimate winter comfort beverage - awesome hot chocolate. We've reviewed the possibilities, and this…
A few weeks ago we, and most of the food world, noted that The New York Times food critic, Pete Wells, had written one of the snarkiest reviews ever about Guy Fieri's Manhattan restaurant. While everyone granted it was…
Food Online Holidays & Celebrations Recipes
Peppermint is a popular holiday flavor - where would we be without candy canes? And spearmint can also be a popular candy flavor - think gum. Most of us would regard these two flavors as quite different, yet most…
Eater has an intriguing article, "Inspiration and Attribution in Cooking: How and When Should Chefs Credit Their Sources." Traditionally, the guideline was that any recipe had to be credited unless the chef had made…
In a short video over at Serious Eats, Kenji Alt interviews Alton Brown on the future of recipe writing. In just over a minute, Brown mentions several interesting items. Here are two that especially intrigued us: First…
Antipasto Holidays & Celebrations
Here's a quick tip from America's Test Kitchen, via the Kitchn, that should come in particularly useful during this period of intense cookie baking. When a recipe calls for softened butter, and we've forgotten to leave…
The New York Times recently published Highlights from the 2012 Vintage in Wine Publishing, singling out three special reference books. Any of these would be a pleasurable gift to give to wine lovers who have all the…
One of the hardest challenges for cooks is to go beyond cookbooks (no matter how great they are) and branch out into experimenting with creating individual recipes, maybe using unusual food combinations. And here is…
As avid cookbook collectors, we're sure that everyone in the EYB community has met with one of two aggravating scenarios. First, there are the recipes that just don't tell you enough. For example, a muffin recipe calls…
We all know that we should eat a lot of fish - not a hardship since fish can be extremely tasty. But you rarely see a discussion regarding one issue with fish - the odor that remains after you cook it. Over at the…
