Food news antipasto
It was only a matter of time before cryptocurrency and the food and beverage industry collided. Global restaurant group Chotto Matte is selling a specialty cocktail this April (timed to coincide with the Miami Bitcoin…
2022
April Fool's food pranks
I have to admit, Serious Eats almost got me this year with their clever April Fool's joke. They posted a link to a recipe for dry brined beans, complete with photo and convincing 'Serious Eats-sounding' text. It is very…
Eating with all your senses
For some Covid sufferers, the loss of their sense of smell was one of the most persistent and discouraging results. My neighbor could not smell anything for months after her coronavirus infection, and when the sense…
March 2022 New Cookbook Review
Here we are in March which came in like a lion and went out like a lamb as many titles were moved further down the pipeline. That being said, there are still a plethora of fantastic books for our enjoyment released this…
March 2022 EYB Cookbook Club Summary
Each month we offer at least four cooking options in our Eat Your Books Cookbook Club. This month we have been cooking from: Cookbook: One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet by…
A Half Baked Harvest double feature
Today is the publication day for Tieghan Gerard's newest book Half Baked Harvest Every Day, Our index is live which includes 6 full recipes in our EYBDigital Preview. I'm a big fan of Tieghan's recipes so I am also…
Convection ovens: yay or nay?
Every high-end oven has a convection feature, and it is becoming increasingly popular on the mid-range models as well. But is convection something you really need? The Washington Post's Aaron Hutchinson gives us a…
Food news antipasto
Yesterday I wrote about how foods fall on a continuum, making it difficult to have hard and fast definitions for food. Today I spied an article that makes a counterpoint to that argument. A recent poll of amateur chefs…
The brownie continuum
Today I ventured into our makeshift basement kitchen to bake for only the third or fourth time since we started on our remodel. I needed a dessert to take to a friend's house (a wonderful friend who has been cooking for…
This week: New cookbooks from Ina Garten and Yotam Ottolenghi; other must have 2022 titles; recipes; previews and giveaways
The prolific Ina Garten has a new cookbook slated for an Oct 25th release. In Go-To Dinners Ina shares her strategies for making satisfying and uncomplicated dinners. These recipes include those you can make ahead and…
The science behind sour
Do you enjoy sour flavors? I can't get enough of them, whether it's pucker-y pickles, astringent sumac, sharp sauerkraut, tangy citrus, or another piquant essence. Sour is one of the essential tastes (alongside sweet,…
Chowhound shuttering after 25 years
Earlier this month, founder Jim Leff of the pioneering culinary website Chowhound announced that the site would go dark - meaning all content would vanish and links would go nowhere - as of March 21, although the…