Featured Cookbooks & Recipes
Whether they are from cookbooks, magazines, or blogs, all the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Even if you have a free membership! All free…
2014
When is the best time to add salt?
Watch almost any cooking show or chef's demonstration and you are likely to hear an admonition to season in stages - that is, you should use salt throughout the cooking process instead of just adding salt at the end.…
Cookbook giveaway - Morito
Morito, a tiny restaurant tucked in to a small space in the heart of London's Exmouth Market, has been serving delicious and innovative tapas and mezze for over three years. Sam and Sam Clark's "little gem of a tapas…
The "little sister" gets a cookbook
Morito, a tiny restaurant tucked in to a small space in the heart of London's Exmouth Market, has been serving delicious and innovative tapas and mezze for over three years. Sam and Sam Clark's "little gem of a tapas…
Pay for your food with a photo
Yes, it's true. A pop-up restaurant in London is offering diners a free meal in exchange for them posting a photo to Instagram, according to The London Evening Standard. Naturally, there's a catch: the menu items are…
Fancy franks
"Eat your Coney Island," says Ryan O'Neal to then-10-year-old Tatum O'Neal in the bittersweet 1973 comedy Paper Moon, itself set during the Great Depression. Coney Island? I thought. What's he talking about? That's a…
A quick hop to your next meal
Since we discussed the ebb and flow of foraging yesterday, it's only logical that we next turn to a meat that was once popular, faded into the background, but is now making a comeback: rabbit. As Noelle Carter of the…
Where the wild things are
Foraging for food is as old as mankind. It was the primary source of sustenance for ages, and a few small societies today still forage for most of their food. By and large, however, foraging is a lost art, but it does…
No fry zone
Fried foods are downright tasty, but sometimes you don't want all the fat, or all the mess, that comes along with the frying process. Getting a crisp texture without frying is not easy, however. Heidi Knapp Rinella of…
Be flexitarian with Bittman
Mark Bittman is a fixture on many EYB member bookshelves, both because he's written several excellent cookbooks and because every one of his recipes is indexed on the EYB site (15,643 and counting). A former columnist…
Cookbook giveaway - The VB6 Cookbook
If you've ever thought about a vegan diet, this is a cookbook you don't want to miss. Mark Bittman, Times columnist and author of bestsellers like How to Cook Everything, has just published a new cookbook promoting what…
Featured Cookbooks & Recipes
This week's featured recipes include a dozen DIY spice mixes from Mark Bittman -- some fresh alternatives to the out-dated jars in the back of our cupboards! But did you know we have ALL of Mark's recipes indexed?…