by Brian | Jun 13, 2016 | Recipes
We call them beets, but in most of the world they are known as beetroots. Mothers dread beet juice which too easily stains in spreading red blobs that are impossible to remove. Beets have wide, but often odd, use around the world. In Australia, if you order a...
by Brian | May 30, 2016 | Recipes
Some good things can be easily made, very easily. Take labneh, often referred to as Lebanese cream cheese. Just take yogurt, put it in a cheese cloth, tie up the cloth and suspend over a bowl. When the liquid has stopped draining, you have labneh. It’s a kitchen...
by Brian | May 24, 2016 | Recipes
I find onion tarts to be irresistible. The tart crust, gooiness of the filling, and the onion tang make for sophisticated comfort food. Sophisticated, yes, but still comfort food. It’s a recipe not to play with. And then I read The Cardamom Trail by Chetna...
by Brian | May 16, 2016 | Recipes
I know. This seems to be déjà vu. Yesterday, I posted a recipe for a lovely Herbed Ricotta and Beet Tart with both ricotta and goat cheese. Here the idea is similarly wonderful: tomato and goat cheese sitting on top of puff pastry. This is another recipe...
by Brian | Mar 23, 2016 | Dessert Digest, Recipes
Suzi does a lot of work with celiac patients. We are the official test kitchen for the Center for Celiac Disease at Columbia University. Once a month, patients and their families come to Cooking by the Book to prepare an entire meal including dessert. Suzi has...
