The revival of English food
In the Guardian Sybil Kapoor recently discussed a reissuance of Arabella Boxer's Book of English Food, a history of English food in the last century. She couldn't help but notice the similarity between a particularly…
Lindsay
Are you overdoing prep work in the kitchen?
On Sara Moulton's website, she has an interesting article that's creating some buzz in the food world. Whereas cookbooks, videos, and blogs have - at least for the last 10 years - argued that home cooks should always…
EYB's favorite cookbook authors
In a recent blog, we posted Food52's top 10 essential cookbooks. The posting inspired us to look at our own site and statistics. However, we ranked cookbooks by authors, looking at how many of our members owned a…
Everything you wanted to know about hot dogs
Hot dogs are synonymous with summer - at least here in the United States - but sausages are also world-wide, so we thought this article from Leslie Hatfield at the Huffington Post, All About Hot Dogs: Kosher…
Top chefs say that sometimes supermarket brands are best
The New York Times has a recent article, 'When Local Sourcing Means Aisle 12' that helps bring some perspective to the constant media drumbeat to buy all local, all organic, all farmers' market, all the time. They…
Love Whole Foods or loathe it?
Over at Food Republic they've reprinted an essay from the New Yorker, How Whole Foods Created A New Breed of Shopper. As Tom Roston writes, "In my darker moments, I imagine what it might be like to live through an alien…
How to make a better peanut butter and jelly sandwich
Many of us sometimes crave a peanut butter and jelly sandwich, but the actual sandwich just never seems to match expectations. In this video from Chow, Keena Tallman from the restaurant, "PBJ's," offers some savvy…
When mold on food is OK
We all have had that disconcerting moment - there's a bit of mold on a food item that, ordinarily, we'd be reluctant to toss. What to do...? In this article on the HuffPost, 4 Moldy Foods You Can Eat (Plus Which Foods…
Remembering Nora Ephron
Nora Ephron's death reminded us of the pleasure that she brought with such movies as Julie and Julie, Sleepless in Seattle, and You've Got Mail. And, of course, if for nothing else we'll remember her for teaching us how…
Food52's final list of 10 essential cookbooks
A few weeks ago we posted a blog noting that Food52 had put out a call to all their readers for a list of their 10 essential cookbooks. The contest has ended and Food 52 just posted the finals. Any - or all! - of these…
Is there too much sanctimony in today's food writing?
Stephen Budiansky in The Wall Street Journal has a thought-provoking article about today's food writing. Among the disturbing traits he notices is the use of the word "preferably," as in "1 teaspoon paprika, preferably…
Making crème fraîche at home
Food52 has a nice lesson in making crème fraîche at home, using 1 cup of pasteurized heavy cream and 2 tablespoons buttermilk. It only takes a day to thicken and then will be available for up to two weeks in the…