CookShelfMany 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…
We are delighted to announce our new mobile phone version. It's so simple to use - next time you access Eat Your Books on your phone, the mobile version will automatically load in a readable format. The mobile version…
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…
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…
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…
Just because it's fun to check in with the rest of the world from time to time, here's the 5 best-selling cookbooks on Amazon today. (I'll just list the titles, on the principle that sometimes it's OK to judge a book by…
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…
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…
Each of us has a different approach to kitchen equipment. Some of us--whether because we're just starting out as cooks, or we live alone, or because we're minimalists or purists--have a fairly austere selection: a…
Does anyone else remember an old movie with Cary Grant and Doris Day called That Touch of Mink? In it, Doris works in an automat, a restaurant format which was nearing its end about the time of the movie (early 60's).…
One of the joys of being part of the EYB community is the ability to stay on top of the latest food crazes and making a game of guessing just how lasting they may be. After all (at the risk of showing our age) we…
We have four fresh corn tips today. The first, from the Washington Post, gives a solution to the husking/silk issue. Microwave, cut the husk end off, and shake the corn out of the husk, leaving behind the silk. The tip…
