The Epicurious Cookbook by Tanya Steel &amp The Editors of Epicurious New Cookbook

The Epciurious website is an absolute goldmine for tried-and-true recipes and new inspiration alike, especially since it draws from both the Bon Apptit and old Gourmet archives. I probably visit the site every day for one reason or another. This new cookbook from Tanya Steel and the Epcurious editors gathers all their "Four-Fork" recipes: those recipes that get the highest ratings from home cooks again and again. If the website is like a goldmine, then this book definitely qualifies as striking it rich.

Quick Facts

Who wrote it: Tanya Steel and the editors of Epicurious

Who published it: Clarkson Potter

Number of recipes: Over 250 recipes

Recipes for right now: Creme Brle French Toast, Roasted Butternut Squash and Caramelized Onion Tart, Eggplant Lasagne, Pasta Fagiola, Beef Empanadas, Double-Nut Maple Bars, Spiced Pumpkin Layer Cake.

Other highlights: The editors take an interesting organizational approach with this cookbook. The recipes are all divided by season and then further divided into breakfast, starters, mains, sides, breads and sandwiches, and desserts. Handy for weekly meal prep as the seasons change! The full list of recipes isn't printed in the table of contents or chapter openers (disappointing for those of us who like to skim), though I do appreciate the menu suggestions for special occasions and the extensive index.

The cookbook includes a surprising number of member-submitted recipes from the Epicurious community. I also appreciate the quotes from members who have made all the various recipes. These provide additional ideas for how to make and serve the dishes and an extra seal of approval for the recipe itself.

Who would enjoy this book? Frequent users of Epicurious, new cooks looking for a dependable all-purpose cookbook

Find the book at your local library, independent bookstore, or Amazon: The Epicurious Cookbook: More Than 250 Of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends, & Special Occasions by Tanya Steel & the Editors of Epicurious

Visit their website: Epicurious

See more on Epicurious from The Kitchn:

iPad: First Impressions and the Epicurious App
Agree? Disagree? Epicurious Food Trends for 2010
Recipe Review: Mediterranean Eggplant and Barley Salad from Epicurious
Recipe Review: Arugula Vichyssoise from Epicurious

(Images: Emma Christensen)

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Not Your Mother's Cheese Ball: 5 Fresh Recipes for Autumn Entertaining

Cheese balls have a bad reputation, probably because they often look (and taste) like they belong in the pages of a faded food magazine from the 1970s. But with the right ingredients and some updated styling, these make-ahead party appetizers can be a modern twist on the usual cheese plate.

These five recipes dress up cheese with nuts, herbs, olives and even fruit, mixing in or layering the additions for a pretty effect. Most break out of the usual cheese ball shape, molding the cheese into loaf-shaped terrines or one-bite balls. Although they need time in the refrigerator to set, cheese balls can often be assembled several days before the party, definitely a plus as the busy holiday entertaining season approaches.

Pesto, Olive & Roasted Pepper Goat Cheese Torta at Gourmet (pictured)
Bacon-Jalapeo Cheese Ball at Homesick Texan
Smoked Gorgonzola Rosemary Mini Cheese Balls at Knead to Cook
Farmhouse Cheddar & Stilton Terrine at Bon Appetit
Gorgonzola & Walnut Terrine at Food & Wine

Check out our own recipes below, too we've definitely embraced the modern cheese ball!

More Cheese Balls on The Kitchn

Party Hors D'oeuvres: A Trio Of Cheese Balls
Bacon Pops! Goat Cheese Pops with Herbs, Pecans, & Bacon
Thanksgiving Nibble: Pumpkin-Shaped Cheese Ball
Recipe: Blue Cheese and Rosemary Cheese Ball

Do you have a favorite cheese ball recipe?

Related: Easy Party Appetizer: Grapes Wrapped in Goat Cheese

(Image: Romulo Yanes/Gourmet)

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What's the Safest and Best Way to Cut Sweet Potatoes and Other Hard Vegetables? Good Questions

Q: Recently, I've gotten over my fear of sweet potatoes and learned that I really do enjoy them. However, my big problem is cutting them into the 1/2-inch cubes that so many recipes call for. Do you have any suggestions on the best way to do this?

I'm always afraid my blade is going to go wayward and I'll be stuck with a run to the hospital instead of delicious sweet potato hash.

Sent by Ana

Editor: Ana, my best tip is to make sure your knife is sharp. A properly sharpened knife will easily cut into the sweet potato rather than slip off the side. Here are a few more tips for safely cutting hard vegetables:

How To Keep All Your Fingers Intact During Root Vegetable Season

Readers, do you have any advice for safely cutting sweet potatoes?

Next question?

Related: How to Cut a Butternut Squash

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Cheap & Easy Flavor: Smoked Ham Bone Ingredient Spotlight

It's a zombie invasion! Oh wait, no...just a ham bone. Phew. While this may not be the prettiest of ingredients, it is an inexpensive way to round out a pot of soup and add an enormous boost of rich flavor while you're at it. Skip the zombies, keep the meat. Ham bones are just the thing for a cozy winter meal.

An average ham bone will weigh a few pounds and run you $4 or less. I most often see them smoked, like ham hocks or turkey legs, but you'll sometimes find them fresh. Personally, I love the subtle woodsmoke flavor that a smoked ham bone gives a dish and will seek it out whenever possible.

Depending on exactly where it's been cut, the ham bone usually consists of one or two long leg bones with a few smaller bones at the joints. There's quite a bit of meat on those bones! I usually get between 1 1/2 cups and 2 cups off one ham bone, plus the bone itself gives the soup a silky, rich consistency.

You may have to do a bit of searching before you find them at your grocery store. Sometimes they're in the butcher's case, other times they're wedged onto a far shelf of the refrigerated section. They're not a super-fancy item only found at gourmet grocery storesI buy mine at the local Safeway. If you can't find them, just ask.

Both fresh and smoked ham bones need to be cooked thoroughly before eating and do best when simmered slowly for hours in a pot of soup. Just settle the entire whole ham bone into the middle of the pot and let it cook. Once the meat becomes so tender that it falls off the bone, scoop out the big pieces, shred them, and return them to the pot. (Also, discard the bones!)

If you can't find ham bones, look for ham hocks. These tend to have less meat than the ham bones, but work just as well for adding flavor and richness. Smoked turkey legs are another good, low-cost substitute.

Some Favorite Recipes for Cooking Ham Bones:

Ham Bone, Greens, and Bean Soup
Cuban Black Bean Soup
Minnesota Wild Rice and Mushroom Soup
Black-Eyed Pea Soup with Andouille and Collards
Lentil Soup

Do you ever cook with ham bones? What are your favorite recipes?

Related: Ham or Vegetarian? Two Ways to Make Split Pea Soup

(Image: Emma Christensen)

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Recipe: Peanut Butter and Chocolate Graveyard Dirt Cake Recipes From The Kitchn

I'll be honest: dirt cake has never really been my thing. Most versions involve pudding filled with fake flavoring, gobs of non-dairy whipped topping and Day-Glo gummy worms a dream come true for kids or a big crowd of drunk dudes (more on that later), but I need a little more. Like two layers of homemade pudding, one lightly salted peanut butter, the other dark chocolate, that together taste like the grown up version of a Reese's peanut butter cup, sandwiched between two layers of crumbled cookie. And because it's Halloween, and this is still a dirt cake, it's topped with a fun mini graveyard, made with Nutter Butter cookies and whipped cream ghosts.

I am not officially the dirt cake expert in my house. That honor goes to my husband, Rob, who makes a giant dirt cake every summer for the annual crawfish boil he hosts with friends. Its ingredients are one store-bought chocolate sheet cake, several tubs of Kozy Shack pudding, a package of crushed Oreos and Cool Whip. He serves it in a giant plastic flower pot with flowers sticking out of the top and it is always a hit with the partygoers drunk on beer and crawfish tails.

I am the only naysayer. Every year I try to nudge him into swapping out one of the packaged ingredients for a homemade replacement ("How about whipped cream instead of Cool Whip? Please? I'll whip it for you!") and he keeps refusing, saying that everyone loves his dirt cake, so why would he change it? He's right. His dirt cake is his dirt cake and he doesn't need to change it.

This dirt cake, however, is my dirt cake, so I get to make it exactly how I like. And that means adapting one of my favorite peanut butter and chocolate layered pudding recipes, increasing the salt in the peanut layer and replacing the milk chocolate with imported dark chocolate for a richer flavor with more depth. Although making not one but two puddings from scratch is a good deal more difficult than opening a container of Kozy Shack, that doesn't mean the process is actually difficult. Cornstarch-thickened pudding cooks up quickly, and once the pudding layers are poured over the bottom layer of chocolate cookie chunks, it's waiting for them to chill in the refrigerator that is the killer.

If you plan on making the dirt cake for an occasion other than Halloween, you can skip the decorating just sprinkle cookie crumbs over the top and serve it with whipped cream but for a themed party, the Nutter Butter gravestones and whipped cream ghosts are a must. No matter how dressed up, it's still dirt cake after all. It's supposed to be fun!

Peanut Butter & Chocolate Graveyard Dirt Cake

Pudding recipes adapted from Bon Appetit
Makes 8-10 servings

Toppings
20 chocolate cream sandwich cookies (such as Oreos), divided
8 Nutter Butter cookies, divided
1/2 cup heavy whipping cream, chilled
2 teaspoons powdered sugar
Black or brown icing

Peanut butter pudding
1/2 cup sugar
5 teaspoons cornstarch
1/2 teaspoon salt
1 3/4 cups whole milk
1/2 cup heavy whipping cream
1/2 cup creamy natural peanut butter (made with just peanuts and salt)
1 teaspoon vanilla extract

Dark chocolate pudding
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons natural (not Dutch) unsweetened cocoa powder
Pinch of salt
1 1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces good-quality dark chocolate, finely chopped
1 teaspoon vanilla extract

Place half of the chocolate cookies in the bowl of a food processor and pulse a few times until broken up roughly. Spread evenly onto the bottom of an 8" x 8" x 2" pan. Place the other half of the chocolate cookies in the food processor and process until the cookies are fine crumbs. Set aside. Brush out the food processor bowl with a towel and process 4 of the Nutter Butter cookies into fine crumbs. Set aside. (If you don't have a food processor, you can crush the cookies in a resealable bag with a rolling pin or other heavy kitchen implement.)

Make the peanut butter pudding:
Whisk together the sugar, cornstarch and salt in a large, heavy saucepan. Slowly whisk in the milk, followed by the cream. Bring the mixture to a boil over medium heat, whisking frequently to keep it from sticking to the bottom of the pan. Boil, whisking constantly, until the mixture is thick, about 30 seconds. Whisk in peanut butter and boil, whisking frequently, until thick again, about 1 minute. Remove from the stove and whisk in the vanilla. Pour over chocolate cookie crumbs in the pan and smooth surface with an offset spatula. Refrigerate uncovered while making the chocolate pudding.

Make the dark chocolate pudding:
Whisk together the sugar, cornstarch, cocoa powder and salt in a large, heavy saucepan, making sure to break up any cocoa powder lumps. Slowly whisk in the milk, followed by the cream. Bring the mixture to a boil over medium heat, whisking frequently to keep it from sticking to the bottom of the pan. Boil, whisking constantly, until the mixture is thick, about 30 seconds. Whisk in chopped chocolate and boil, whisking frequently, until chocolate has melted and pudding is thick again, about 1 minute. Remove from the stove and whisk in the vanilla. Let cool for 5 minutes. Pour over peanut butter pudding and smooth surface with an offset spatula. Refrigerate uncovered for 2 hours.

To decorate: Decorate the 4 remaining Nutter Butter Cookies with icing to look like gravestones. Sprinkle the chocolate cookie crumbs evenly over the surface of the chocolate pudding. Press the "gravestones" vertically into the pudding and make a pile of Nutter Butter cookie crumbs at the base of each. Whip remaining 1/2 cup heavy whipping cream and powdered sugar until firm peaks form. Pipe or spoon piles of whipped cream next to gravestones and decorate with icing to look like ghosts. Serve with additional whipped cream, if desired.

Additional Notes:
The puddings can be made one day ahead. After chilling uncovered for 2 hours, cover with plastic wrap and refrigerate until ready to decorate. Store the processed cookie crumbs in separate airtight containers.

For a sweeter, more kid-friendly dessert, replace the dark chocolate with good-quality milk chocolate.

Related: Halloween Recipe: Two-Bite Nutella Chocolate Cookies

(Images: Anjali Prasertong)

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Dream Detail: A Built-In Wood Fireplace Right In the Kitchen! Kitchen Inspiration

Do you cook in your fireplace? Well, imagine how amazing it would be if you had a built-in wood fireplace right there in your kitchen. Think of all the wood-fired pizzas! Not to mention how toasty warm the room would be all winter. Love!

Related: Taming the Flame: Tips for Cooking in Your Fireplace

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What Finger Foods Should I Serve at a Homebrew Club Meeting? Good Questions

Q: I'm hosting a meeting for our beer homebrew club this Thursday and looking to serve some small easy finger foods that pair well with multiple kinds of beer. Any suggestions?

Sent by Courtney

Editor: Classic pub and bar food is always a hit for beer pairings. What about a big pot of soup, like chili or minestrone, and mini-grilled cheese sandwiches? Something chocolate for dessert would do well with the darker beers.

Readers, what ideas do you have?

Next question?

Related: Hello! My Name Is... Use Name Tag Stickers as Easy Labels for Homebrews

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