CookShelfEnthusiastic bakers know (and love) baking parchment and wax paper, but novice bakers might not understand the difference between the two. While you can use them both for some applications, they aren't always…
Making filled pasta from scratch can be intimidating. Pasta dough can be finicky, and the finished pieces have a tendency to explode when cooked, leaving you with a soggy mess. But done right, they are wondrous: tender…
Coming Un Stuck: Recipes to Get You Back on Track by Sarah Tuck is for those times when cooking and eating well can make its way down on our evergrowing long lists of priorities. No one is immune from the inevitable ups…
We are happy to announce the Eat Your Books Cookbook Club - an online cooking group where we will cook through one or more cookbooks every month, share our photos and thoughts on the recipes and have fun! Beginning in…
Hello! My Name Is Tasty: Global Diner Favorites from Portland's Tasty Restaurants by John Gorham and Liz Crain is absolutely brilliant. When I look through this book, the thought bubble above my head shows me frolicking…
Over the last several years, there has been a subtle but important shift in baking books in the USA. No, it isn't a move to beautiful, moody overhead photography (although that has also been trending), it's about the…
Every cookie lover's favorite time of year is rolling up soon and will be here before we know it. I love to bake any time of year but the crisp days of Fall and the late mornings of winter with snow blanketing our…
Having several friends or relatives over for a holiday meal or dinner party can be extremely stressful. The menu needs to be planned, dietary restrictions or preferences taken into account, shopping, cooking, and…
Most cooks have at least one pair of tongs in the kitchen, and if you do a lot of cooking or grillings, you may have several. It's not a secret that many chefs abhor tongs (David Chang blasted tongs in The New Yorker…
The household name for canning in the US is Ball. At some point in our lives we have all come in contact with the familiar glass jars - either finding them in our grandmother or mother's pantries or having bought them…
In keeping with Jenny's Friday Flashback theme, today we are going to step into the time machine and head back thirty-odd years, courtesy of food writer John Kessler. Writing for Tasting Table, he reminisces about his…
Earlier this month, I shared a post on how our cookbook collections stack up sharing some friends' photos and other information. Today, Gabriele Corcos was the subject of my Friday Flashback featuring his books Extra…
