Icebox Cakes

Desserts are a great summer treat, but who wants to heat up the house by baking in the oven when it's hot out?  We certainly...

An Introduction to Scallops

Scallops are bivalve mollusks with scallop-edged, fan-shaped shells.  The adductor muscle is the part of the scallop we eat here in the U.S. In Europe,...

Green Zebra: Sweet Potato & Ginger Dumplings with Star Anise Broth

Pedroncelli Beef Mother Clone Stew

Entertaining is fun, but it's also a lot of work.  Today's recipe "Beef Mother Clone" from Pedroncelli Winery can ease the pain a bit...

Warm Brussels Sprouts Salad

Pizza Antica serves up delicious thin crust, Roman style pizza, but what really caught the eye of Project Foodie user DianeJ was their "Warm...

The Culinary Application of Common Herbs

With Spring in the air, it seems like a good time to present a basic primer on herbs. The following usage guide provides just the...

Newcastle Inn: Laura's Famous Rum Cake

If you're looking for the perfect dessert for an upcoming special occasion then try "Laura's Famous Rum Cake".  As Laura, the innkeeper at The Newcastle Inn (Newcastle, ME) says "This cake is traditionally served...

A Pig in Provence: Bouillabaisse Toulonnaise

EOS Estate Winery: Spicy Braised Lamb

Cascadia: Pan-seared halibut with forest mushrooms

Cellophane Noodles with Crab and Black Pepper

Into the Vietnamese Kitchen is an amazing debut cookbook by Andrea Nguyen. Through Andrea's wonderful narrative we learn about the food traditions, ingredients and techniques...

Eberle Winery: Gary's Paella

Gary Eberle is one of the California Central Coast's winemaking and grape growing pioneers; he knows the Paso Robles appellation; and as you'll see in...

Wild Mushroom & Spinach Risotto with Grafton Smoked Cheddar

Sandlake Breakfast Pie

It's easy to see why "Sandlake Breakfast Pie" is one of the entrées that is most frequently requested by return guests at Sandlake Country Inn (Pacific City, OR).  The...

Ethnic Paris: Vietnamese Spring Rolls

Ravishing Radishes

Auberge du Pommier: Truffle Soup with a rich history

Chef Jason Bangerter of Auberge du Pommier (Toronto, Canada) describes his culinary style as "solid elegant Euro-French with a modern twist".  This style is...

Titus Vineyards: Zinfandel-Mexican Chocolate Brownies

Cravings: Eggplant Meze and Yogurt Cacýk

While the tapas of Spanish cuisine may be the most common form of small plates this type of dish is also present in many other...

Halibut with Ginger Papaya Salsa

Haydon Street Inn: Bananas Foster Pancakes

Bananas Foster is a quintessential New Orleans dessert that Haydon Street Inn...

Field Guide to Cupcakes: Malted Milk Ball Cupcakes

Mahi-Mahi great for grilling

Mahi-mahi (Coryphaena hippurus) is a Hawaiian word that means "strong-strong" for dolphin fish. This species is found in tropical and subtropical waters throughout the world....

Rosa Mexicano: Alambre de Camarones

Alambre de Camarones blends spicy and sweet undertones to create a special and satisfying meal.  Picking up subtle smoky flavors from the grill, the shrimp...

Coffee Blending

Spring is here in the Rockies, which means snow! The coffee shop is quiet so there is more time to concentrate on cupping and blending....

Summit Lake: Herb Encrusted Roasted Zinfandel Lamb

Here's a great recipe for a roasted leg of lamb that is simple, quick and...

The Virtues of a Well Stocked Pantry: Part One of a Series

After a killer day at work, we all just want to chill out and relax. One of the best ways to slow things down and regroup...

Blue Hill Inn: French Toast with Amaretto, Raisins, and Maple Syrup