CookShelfIf you are looking for quality food shows to watch in between episodes of the GBBO, you should look to streaming services, which have quietly collected dozens of entertaining shows. There are now so many options it can…
Most of us have a jar of mayonnaise in the refrigerator, just waiting to be slathered on a sandwich. That's far from the only use for the condiment, however, as Food & Wine explains. They have five chef-recommended ways…
We have an incredible community here at Eat Your Books that has flowed into our Eat Your Books Cookbook Club and Sweet Eat Your Books Cookbook Club, places where we share our successes and fails in cooking and baking…
For hundreds of years, potatoes have fed much of the world. Whether roasted, boiled, baked, or mashed, the humble spud has been the preferred side dish for - and sometimes even the star of - countless meals in the…
We have an incredible community here at Eat Your Books that has flowed into our Eat Your Books Cookbook Club and Sweet Eat Your Books Cookbook Club, places where we share our successes and fails in cooking and baking…
Things have been hot in the northern hemisphere as much of the US and the UK are in the throes of a heatwave. When it is sweltering outside, the thought of soup for dinner is not particularly attractive - that is,…
Last month we topped 5,000 members in the Eat Your Books Cookbook Club, come join us. I find myself cooking more recipes from my books than normally because the photos are so inspiring. One of the many great benefits of…
This month we topped 5,000 members in the Eat Your Books Cookbook Club and we have been working from the following options: Main selection: Dining In by Alison Roman Flashback and Online option: Any recipe from Madhur…
Meet Vicky Bennison, the founder of the Pasta Grannies. While Vicky was researching Italian food for a project, she discovered beautiful nonnas, ranging from the age of 49 through 95 and beyond, who were still creating…
April has been a busy month with members enjoying all the dishes they have been making from Chinese Soul Food. The author, Hsiao-Ching Chou, has been popping in the group sharing tips and instructional videos such as a…
From where I'm sitting in the northern US, spring seems like only a distant possibility even though it is mid-April. We're being socked with a blizzard, and the cold and snow makes one dream about the first pops of…
Have you ever read a story about a chef, restaurant, or tiny shop, enamored by descriptions of dazzling foods, and gleefully discover at the end of the article that you can buy a cookbook by the chef or artisan? Knowing…
