Cooking with dukkah
If you haven't tried dukkah, a traditional Egyptian spice blend made with nuts, seeds and spices, you might not know how versatile it is. As Tasting Table tells us, dukkah can be used on almost any food, from adding…
Food Online
You put what in the dish?
When you discuss putting non-traditional ingredients in an iconic dish there can be a strong response from purists who see the addition as sacrilege. Suggest adding peas to guacamole or cream to pasta carbonara, for…
No bake sweets to beat the heat
When it's brutally hot outside, the last thing you want to do is turn on the oven. But when you still want a sweet treat to end the meal, you may be tempted to fire it up, especially when you have a hankering for a pie…
Ways to use all of your peak season tomatoes
It's peak tomato season in the US right now. Farmers' market stands and home gardens alike are brimming with tomatoes in all sizes and colors. Sometimes it can be overwhelming to find ways to use all of the delicious…
It's National Cheesecake Day
Today is National Cheesecake Day, and if it's a good enough reason for Dorie Greenspan to celebrate, it's good enough for me. Cheesecake's relative ease and make ahead nature are only two reasons it's such a wonderful…
Improve your pie making skills
Who doesn't love a great pie? Some foods wax and wane with changing tastes (think aspic), but pie's allure has held strong for centuries. According to historical records, approximately 22 million pies were baked and…
Cherry on top
Cherry season is in full swing in the US and Canada. The luscious fruits prominently displayed in the produce section of the supermarket (or, if you are lucky, at your local farmers' market) are just too pretty to pass…
Get the most out of less-than-perfect tomatoes
Sometimes the tomatoes from the farmers' market haul are so gorgeous and ripe that all you have to do slice and serve; they need no other garnish than a pinch of salt and pepper. Other times - or with some supermarket…
Diana Henry is sweet on honey
It's always a pleasure to read articles from EYB Member favorite and James Beard Award winner Diana Henry. In a recent article for The Telegraph, she turns her attention to a sweetener that has used by humans even…
Why you should be treating your vegetables like meat
Cooks have developed a plethora of methods to transform meat into something delicious. Brining, curing, and smoking are just three techniques that can add flavor to and enhance the texture of meats. But we shouldn't…
How to use up buttermilk after you make pancakes
Does the following scenario sound familiar? You make delicious, light and fluffy buttermilk pancakes for a leisurely Sunday brunch. Then for the next couple of weeks, every time you open the fridge, the mostly-full…
Why Roman food is hot right now
There is no shortage of Italian cookbooks - we've all fallen in love with the cuisine of Tuscany, Sicily, and other Italian regions. But until just a couple of years ago there were no books dedicated to the foods of…