CookShelfNext week the listing of the World's 50 Best Restaurants will be announced (restaurants ranked 51-120 were announced a few days ago). Early this year we reported on changes to the selection process of the World's 50…
Eat Your Books (EYB) is a website for people who love cookbooks and want to make better use of the great recipes from those books. With EYB, a member can create their own personal Bookshelf and quickly find recipes from…
Everyone who cooks food for a crowd - either at a dinner party or for a holiday meal - understands the struggle of timing things so that all of the hot foods are served hot and cold items don't get warm while waiting…
Make room in your herb collection for some new names to go alongside perennial favorites like oregano, basil, and parsley. Chefs are embracing lesser known, but equally delicious, herbs like lovage and hyssop in their…
Title: EAT COOK L.A.: Recipes from the City of Angels Author: Aleksandra Crapanzano About the author: Aleksandra is a screenwriter and food writer. A recipient of The M.F.K. Fisher Award for Distinguished Writing from…
Title: Pok Pok Noodles: Recipes from Thailand and Beyond Author: Andy Ricker and JJ Goode About the author: Andy Ricker is the chef/owner of Pok Pok Restaurants. He first visited Thailand in 1987 and since then has…
Perhaps you have already seen the mesmerizing video - a pair of hands, a sharp knife, a few twists, and an entire head of garlic peeled as easy as 1-2-3. This is the latest garlic peeling trick circulating on social…
Last week, The Washington Post featured an interview with Amjaad Al-Hussain author of Sifratna: Recipes from our Yemeni Kitchen and I immediately had to order the book. While I am waiting for my copy to arrive in the…
We have just learned the sad news that prolific author Molly O'Neill has lost her battle with cancer. She had been combatting the disease for nearly two years; in late 2017 O'Neill started a Go Fund Me campaign to help…
Usually when I sit down to write the daily post of what's happening in the world of food and cookbooks, it follows a lengthy session of social media and food website browsing as I search for news that will be meaningful…
This spice we are profiling in today's installment of Spice Support has a dual personality. Coriander (coriandrum sativum) exists in two forms, both as a leafy herb and as a seed used whole or ground as a spice. In the…
Dear fine folks at Le Creuset, I am writing to make a half-hearted request: Stop introducing new beautiful colors of cookware. Signed, Addicted to French cookware in Denver Last Sunday, I attended a knife skills class…
