by Brian | Aug 20, 2014 | Recipes
I don’t remember when I first had couscous, but I remember the emotion: that sad regret that so much time had already passed and now, only now, was I enjoying this incredible food. For me, there is something very sensuous in sampling the little roundish...
by Brian | Aug 19, 2014 | Cookbook Review, Cookbook Reviews
I do believe that s’mores represent a combination of ingredients with the longest time span: Marshmallows were created in Egypt 4,000 years ago [seriously, although today’s versions are just a tad, a big tad, different] Graham Crackers came in 1829...
![Basil Lemon Sorbet [and an herb substitution chart]](https://cookingbythebook.com//wp-content/uploads/2014/08/wc-basil-lemon-sorbet-700x571.jpg)
by Brian | Aug 19, 2014 | Dessert Digest, Recipes
On the top edge of the picture above, you see some Double Berry Polenta Cake, which I posted about a few days ago. I said then that the cake was so good that it could stand on its own: no adornment needed. While that is true, Suzen often loves to pair cake with ice...
by Brian | Aug 18, 2014 | Recipes
I first posted this recipe in May and I'm repeating again because I've enjoyed it a dozen times in the past few months. Enjoyed? No, relished. Read on and I hope I can convince you that this is the ultimate way to cook beef tenderloin. Do you have some...
by Brian | Aug 17, 2014 | Cookbook Review, Cookbook Reviews
Faith Durand is an author, blogger and food enthusiast from Ohio. And Ohio is the dessert capital of the United States. It’s Midwestern, yet eastern, with an almost-Southern border and a rich culinary history with many ethnic byways. Why a book called Bakeless...
