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On our plate

- seasonal, scrumptious dishes ready for eating now...

Fallen Polenta and Goat Cheese Souffle with Mixed Salad

Forget all the fussy mystique surrounding a classic souffle--this one is destined to fall, and doesn't even require a souffle dish. (To make life easier yet, forgo pricey instant... Read More

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Foodie Fodder

- recipes and articles to whet the appetite...

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Link Previews with Snap Shots

In my continuing efforts to improve Project Foodie I've added link previews using Snap Shots.  Link previews display a small visual preview of a link without the need to actually click on the...

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Foodie News

Free Ice Cream Tuesday 5/13

Want some free ice cream?  If you’ve got a Häagen-Dazs® shop nearby then you’re in luck!  Tuesday, May 13 from 4-8pm participating Häagen-Dazs® shops are giving away free samples of one of...

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Cookbook Spotlight

Artisan Bread in Five Minutes a Day

When people find out that you attended culinary school there seems to be this consensus that you must like to bake.  No, I like to cook. I actually detest baking - I barely made...

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Foodie News

May Magazine Round-Up

Looking for things to cook in May?  In the latest issues of Food & Wine, Gourmet, Cooking Light, Bon Appétit, Cook's Illustrated, and Saveur you'll find the perfect food for spring, great food...

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Cookbook Spotlight

Top Chef – the Cookbook!

I don’t watch a lot of television, but one show I always catch is Top Chef.  I am constantly amazed at what these chefs are able to produce in such little time and under...

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Blog

Leftover Tuesdays #13: Round-up

 

Leftover Tuesdays is back this month with our thirteenth challenge to transform leftovers into a something new. We've got a great assortment of leftover creations ranging from winter soups to spring vegetables to healthy...

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Cookbook Spotlight

For Professional Bakers

Today, we have three newly published books for pastry chefs, aspiring pastry chefs or the very devoted home baker.  Each of these books is aimed at professional bakers, if you have an...

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Blog

What’s in your garden?

Spring is here and my garden, or at least much of it, is in.  I’m trying out a couple of new things this year and a bunch of favorites… Here's what I'm growing. What...

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From the Chef

Cooking for Kids II: Toddler Café

A few weeks ago I wrote about my desire to find new and innovative ways to get our more picky eaters to eat foods that are a little...

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Restaurant Spotlight

A.R. Valentien: Orange Ricotta Ravioli

Like so many great restaurants along the California coast, A.R. Valentien located in San Diego's picturesque Lodge at Torrey Pines, takes the "Market Driven, Seasonal Approach" very seriously.  Chef Jeff Jackson and his...

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Blog

It's fava bean time!

I have a fava bean tradition; it started one year ago with a risotto recipe I found that included fava beans.  The risotto recipe wasn’t even memorable, but the fava beans were...

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Cookbook Spotlight

The Sneaky Chef: How to Cheat on Your Man (In the Kitchen)

In 2007, former Eating Well magazine publisher Missy Chase Lapine took the foodie world by storm with her book "The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kid's Favorite Meals".  In it...

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This week's menu...

The 10 Most Fattening Cocktails

By Donna Monday

You’re at your favorite cocktail lounge or nightclub unwinding with friends after work. You’ve already eaten dinner and now you look forward to enjoying good friends, laughter, and your favorite cocktail drink.

Before you order your next mojito or margarita, stop and think about the number of calories hiding inside that cocktail glass. That’s right - calories. If you are health conscious, or on a weight loss plan, your favorite drink might not be so friendly towards your waistline.

It’s entertaining to watch the bartender mix up a drink and pour it into a fancy glass, but what exactly is in that cocktail shaker?

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Gourmet: A Defining Moment

by: Charles Nicholson

Do you remember the first time you had a “gourmet” delicacy? I do. I was having dinner in a restaurant of supreme quality and reputation, and I ordered the escargot. It was the most wonderful entrée I have ever had the pleasure of consuming. The food there was delicious and prepared with individuality. Therein is the chief ingredient for gourmet. The definition of gourmet is a person devoted to refined sensuous enjoyment, especially good food and drink. That is the discriminating difference between McDonald’s and Savoy’s. Food production for the masses is a necessity. But it eliminates the wonderful, sensual, enjoyment to be had in the consumption of a gourmet meal.

 

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