SEARCH 100,000+ RECIPES FROM MAGAZINES, NEWSPAPERS, TV, & COOKBOOKS

Recipe

OF THE DAY

Beignets: French Donuts from Paris to Provence

Like Us?

SPREAD THE WORD!

RECIPE SEARCH

Tell me more about Project Foodie recipe search

add another ingredient

- or -

browse recipes by tags

browse recipes by activity

browse recent recipesbrowse recent magazine issuesbrowse cookbooks with recipes to try
ToTry appetizers bars beef biscuits bread breakfast cake candy chicken clams cookies crab cupcakes desserts dip dressing drinks duck eggs fish frosting frozen fruit halloween ham holiday-baking ice cream lamb lasagna lobster main misc muffins nuts pasta pie pizza pork pudding salad salmon salsa sandwiches sauce sausage scallops shrimp sides snacks soup st-patricks-day stew thanksgiving try tuna turkey valentines-day veal vegetarian


Fall Foodie Reading List

 Print E-mail
Written by Heather Jones   
Tuesday, 12 October 2010

Image

Fall is officially here and the time has come for acorn squash, mums, sweaters, apple cider and my personal favorite, pumpkin spice lattes.  Fall is the perfect time to settle indoors with a warm drink and a good book, especially books that leave you wanting to spend time in the kitchen.  I especially love being in the kitchen during this time of year; there’s something about the cooler weather that really gets my creative juices flowing.  Below are our top picks for your Fall reading pleasure and we hope that in addition to great reading they inspire you in the kitchen as well.

The Spice Necklace by Ann Vanderhoof (Houghton Mifflin Harcourt, 2010)

Image
amazon.com
After reading this book, my husband and I decided that our retirement plans must include a 42 foot sailboat and cooking our way through the Caribbean. Which, of course, is what Mrs. Vanderhoof and her former Art Director husband have been doing the past few years.  After several years of working in the publishing biz they decided enough was enough and set off to begin a life changing journey.  Ann, an avid cook, wanted to learn about the native cuisines in some of the world’s most beautiful locales.  Their plan? She would write about their adventures while her husband would photograph them and sail the boat.  The experiences in Grenada, Trinidad, Haiti, St. Martin, St. Lucia, Martinique, and several other Caribbean islands exceeded all of their expectations.  In this book, Ann shares all that she has learned about the food and the people who make it, including harvesting nutmeg in Grenada and making Geera Pork in Trinidad. The book also contains over 60 Caribbean recipes that Ann has perfected along the way.  She and her husband have not ended their travels, as I type this review they are exploring Spain, this time minus the sailboat.  You can continue to follow Ann and all her travels at her blog.

Eating for Beginners by Melanie Rehak (Houghton Mifflin Harcourt, 2010)

Image
amazon.com
Nothing can make you re-think your eating habits more than a life altering event. And in the case of writer Melanie Rehak it was the birth of her son, Jules.  Being a passionate cook and food lover, Melanie was well versed in the food politics of today, but she was unsure how local or organic should fit into her household.  In a quest to make sure she was doing the “right” thing for her family food wise she spent a year exploring all of the new rules on eating.  She interviewed farmers, worked on some of farms, and joined the kitchen staff at a restaurant dedicated to only using locally grown food.  And she did all of this while dealing with a toddler that was somehow morphing into a picky kid which made it all the more confusing. In the end Melanie didn’t find the magic fix -- she didn’t go vegan, vegetarian, or gluten-free, but she did find out what works for her family while making peace with food and her hope is that through her lessons we will too.  

In the Kitchen with A Good Appetite by Melissa Clark (Hyperion, 2010)

Image
amazon.com
If I could be any food writer today it would have to be Melissa Clark, who has one of those prolific careers that all food writers aspire to.  She has authored 29 cookbooks (I’m sure you have at least one in your collection) and writes the wildly popular “A Good Appetite” column in the New York Times.  "In the Kitchen" is her most personal book about food to date; it's part memoir and part cookbook. Every great recipe should have an equally amusing tale to go along with it and Ms. Clark does not disappoint from the story of the Crème Brulee French Toast that she’d forgotten she made to the Un-Pumpkin Pie she made as an effort to eliminate the canned pumpkin pie that graced her family Thanksgiving table in years’ past.  While reading "In the Kitchen", you will find yourself smiling along and nodding in recognition as you may have found yourself in similar situations. I know I have, like the tale Melissa shares about the time she announced to her husband that she was making raw lamb kibbe for dinner. I don't think my husband’s response would have been as mild as hers.  So grab a glass of wine, sit down, and get ready to dig in.  Oh! and don’t forget to keep a pen and paper by your side, for the many grocery lists that will inevitably come from reading this book.

Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.

PermaLink

Last Updated ( Monday, 11 October 2010 )
add a comment (0 Comments)
 

Frugal Foodie: Afterschool Snacks better than Cookies and Milk

 Print E-mail
Written by Heather Jones   
Monday, 20 September 2010

ImageYou made sure they had a new backpack, sneakers, lunch money, and a haircut before the first day back to school, but did you think about what you were going to give the little monsters to nosh on when they fly threw the door at 3pm making their way to your kitchen or office and asking you that infamous question: “Hey Mom what time is dinner ready, is there anything else to eat?” Or in my case, the five-year old kicks her sneakers off at the door, drops her backpack to the floor and says “Mommy, its snack time!”.

Growing up I always loved an after school snack. For me, it was usually graham crackers or fig newtons with milk, but nowadays we can do better than that.  There’s no reason to go dropping good money on processed sweets when you can make up so many fun, healthful, frugal, and delicious snacks at home. 

Popcorn

My hot air popcorn popper is probably my favorite appliance, next to the ice cream maker, and is a wonderful investment.  I paid about $20 bucks for mine and oftentimes you can even find them at yard sales.  The taste of fresh popped popcorn is much more flavorful than its microwave counterpart, and considerably less expensive.  A one pound jar of kernels can run you about $5, but yields over 100 cups of popcorn - you can’t beat that.

Popcorn can be enhanced with a myriad of different flavors, each child can have his/her own specialty flavor.  But probably my favorite thing to do with it is make popcorn balls.  This recipe below uses honey instead of sticky commercial marshmallows and is always a crowd pleaser.


Bite-size Honey Popcorn Balls

(Sunset, October, 2007)

Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share


Trail Mix

Trail mix is the epitome of the modern after school snack.  A combination of dried fruits, nuts, grains, and even chocolate; it gives you that much needed protein boost to tide you over until dinner is on the table.  In many homes I’m sure you’ll find some sort of store bought variety, but again it’s cheaper the DIY (Do It Yourself) way and easy to customize if you have more than one child.

The way to get the most for your money when preparing to make your own is by going to your favorite store that sells nuts, and dried fruits in bulk and sold by the pound. For the cost of a box of pre-packaged trail mix you can make double the amount homemade.  Trail mix also has a good shelf life and if the kids get tired of it, you can take the leftovers and mix it with your favorite yogurt or pour it over hot cereal for breakfast.


Huckleberry Trail Mix

(Food Network Magazine, May, 2010)

Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share


Cookie Bars

Cookies are still the number one after school snack and really who would disagree. Although in years past, it was mostly graham crackers and fig newtons for me, there were those rare occasions when a chocolate chip or peanut butter cookie appeared.  There really is nothing like a well made cookie, but these cookie bars have really caught my attention of late.  They offer the best of both worlds - granola bar meets chocolate chip cookie; healthy, chocolaty, and outstanding!


Chocolate Chip Cookie Bars

(Sunset, November, 2003)

Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share
 

So remember when its time to hit the grocery store think after-school snacks, and pick up a few of the ingredients to give these recipes a try.  What’s even better is that if you have older kids you can get them involved by having them make their own after-school snacks;  remember most kids will eat the food they prepared themselves even if it’s something they previously proclaimed to dislike. So jump in, and help your kids snack their way to a successful school year.

PermaLink

Last Updated ( Monday, 20 September 2010 )
add a comment (2 Comments)
 

Summer's End Foodie Reading List

 Print E-mail
Written by Heather Jones   
Sunday, 29 August 2010

Image

Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.

Spoon Fed by Kim Severson

Image
amazon.com
In this memoir, New York Times Food Writer and Atlanta Bureau Chief Kim Severson shares with us her very personal story about her battle with alcoholism and journey of self-discovery all the while building a notable career as a food writer.  During her incredible journey she was fortunate enough to meet eight women (Marion Cunningham, Alice Waters, Ruth Reichl, Marcella Hazan, Rachael Ray, Edna Lewis, Leah Chase, and Anne Marie Zappa Severson) who not only helped change the way she looked at food, but also herself.  This book is a wonderful reminder of how often we are greatly influenced by the people that we meet. 

52 Loaves by William Alexander

Image
amazon.com
I love a man who has real passion and William Alexander has it in spades.  First there was "The $64 Tomato", and now there is bread, "52 Loaves" to be exact.  In his newest personal story "52 Loaves", Mr. Alexander shares his quest to find, and desire to re-create, that perfect loaf of Artisan bread.  Whether you think he's genius or just plain insane you will be awed by his relentless pursuit which takes him to Morocco, Paris, Normandy, and back home again to NY state; all for the love of bread.  What's even better is that in this book he shares every single lesson that he's learned, so you too can make that perfect loaf.

The Art of Eating In by Cathy Erway

Image
amazon.com
I will admit, when I heard about this book my first thought was "Great! Another food blogger turned book author, where's my contract?". But never was I more wrong than with Ms. Cathy Erway, who truly is not just another food blogger.  Although it was her blog www.noteatingoutinny.com that put her on the radar, this book goes beyond the normal tale of frugal home dining.  Follow her as she embarks on something simple like baking homemade bread to more adventurous things like dumpster diving and competitive cooking.  For more of what Ms. Erway is up to, be sure to check out her new blog Lunch at Sixpoint and her show on the Heritage Radio Network.

Edible: A celebration of Local foods by Tracey Ryder and Carole Topalian

Image
amazon.com
Edible Communities was one of those things that happened when life gave you lemons and, as was the case with Tracey Ryder and Carole Topalian, you were looking to make something other than lemonade.  In 2002, Tracey Ryder and Carole Topalian published "Edible Ojai" as the answer to that profound question "What do I really want to do with my life?". Edible Ojai was a sixteen page newsletter devoted to the incredible local foods movement in that area.  Fast forward eight years and there are now 65 Edible publications with even more in development. This book is not only a celebration of the local food movement across the country but also a celebration of Tracey and Carole's vision.  Although this book is loaded with great seasonal recipes from all of the Edible Communities, what's more impressive are the stories of the Chefs, Farmers, and other Artisan food makers who have graced the many Edible pages.  These are the people whose work is changing the way we eat one meal at a time.

Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.

PermaLink

Last Updated ( Sunday, 29 August 2010 )
add a comment (0 Comments)
 

Little Bites, Longer Life - The Book of Tapas

 Print E-mail
Written by Heather Jones   
Monday, 23 August 2010

Rate, save, comment and tag recipes in this article

ImageLegend has it that 13th century Spain’s King Alfonso X credits his swift recovery from an unknown illness to sipping wine with small dishes in between meals.  He was so convinced of these dietary effects that he ordered tavern owners across the country to make sure they served a small snack or “tapa” (Tapas) with wine. 

Hmmm, I wonder if this is where more modern bar owners got the idea of serving assorted snacks with cocktails, beer nuts etc. One thing is for sure, these small “dishes” or “plates” are perfect during these current times of penny pinching and portion control.

I have always enjoyed the whole concept behind Tapas, it allows you an opportunity to try an assortment of tasty morsels in a style a bit more sophisticated than say your standard lunch buffet.  Roasted veggies drizzled with olive oil and smoked paprika or thin slices of Iberico Ham with olives and nutty manchego cheese are some of the more common bites. 

Tapas has become the symbol of Spanish cuisine and “The Book of Tapas” written by mother and daughter team Simone and Ines Ortega is a comprehensive guide to traditional Spanish Tapas.  These authors know of what they speak, having published “1080 Recipes” in 2007 which is hailed as the Spanish Joy of Cooking.  And if you need more convincing that this book is the real deal, be sure to read the introduction “What is Tapas” written by Jose Andres the legendary Spanish Chef who trained under El Bulli’s Ferrain Adria.  

The Book of Tapas is broken down by ingredient: vegetable, egg & cheese, meat, and fish.  Since I’m practicing a more vegetarian type diet this days, I  definitely wanted to see which dishes would  make great use of  all the great summer produce that’s available.  The Vegetable Empanada (see recipe below) was a perfect choice.  This dish, unlike the more common half-moon pocket style empanada, is a cross between lasagna and quiche with a buttery, flaky, pastry crust filled with layers of fresh well-seasoned veggies.  I’m with King Alfonso, this small dish with a glass of wine would cure anything that ails you.

Vegetable Empanada

Image
amazon.com
Empanda de verduras

From The Book of Tapas by Simone and Ines Ortega. Phaidon Press (2010)

Serves 6

  • 5 tablespoons olive oil or sunflower oil, plus extra for greasing
  • 2 scallions, finely chopped
  • 2 zucchini, peeled and chopped
  • 1 eggplant, peeled and chopped
  • 3 tomatoes, peeled, seeded and chopped
  • 1 clove garlic
  • 1 lb 5 oz puff pastry, thawed if frozen
  • all-purpose flour, for rolling out the pastry
  • 1 egg, lightly beaten
  • salt and pepper

Heat the oil in a large skillet or frying pan over low heat.  Add the scallions and pan-fry for 5 minutes, stirring occasionally.  Add the zucchini and pan-fry for another 5 minutes, then stir in the eggplant and let cook for another 15 minutes, stirring occasionally.

Meanwhile, preheat the oven to 400?F.  Add the tomatoes and garlic to the pan and season with salt and pepper.  Give everything a good stir and let cook for 6 minutes, or until the liquid has evaporated.  Adjust the seasoning, if necessary.

Roll out the pastry on a lightly floured surface with a floured rolling pin.  Lightly grease a 12-inch baking tray with oil, then line it with half the pastry, leaving half hanging over one edge.  Pour in the vegetable mixture and then fold the other half of the pastry over it to form a lid.

Seal the edges of the pastry carefully, pressing them together and rolling them slightly, creating a ¾-inch border all the way round.  Cut 2 small holes in the center to allow steam to escape during baking.  Use a fork to score a pattern of squares on the top, but take care not to pierce the pastry.  Use a pastry brush to glaze the top with the beaten egg.  Bake the pie for 30-40 minutes, or until golden brown.  Remove from the pan and serve sliced.

Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.

PermaLink

Last Updated ( Monday, 23 August 2010 )
add a comment (0 Comments)
 

Eating Local: The Cookbook Inspired by America’s Farmers

 Print E-mail
Written by Heather Jones   
Sunday, 25 July 2010

Rate, save, comment and tag recipes in this article

Image"Eating Local" is a phrase that's come to define the way a whole new generation of Farmers, Chefs, Foodies, Moms, and Average Joes are eating. 

The funny thing is there was a time when "Eating Local" was the norm, before the days of big agribusiness.  But it would seem that America is starting to see the error of her ways and going back to what once worked before: purchasing milk from dairy farms within a 100 mile radius, starting a victory garden, or, at the very least, soliciting the local farmers' markets and taking the time to get to know the farmer who grows your favorite Brandywine Tomatoes.  "Eating Local" is being celebrated in the food community in a way that I've never seen with any other food trend, and maybe that's because at heart it really isn't a trend but a way of life. 

Premier Kitchen Retailer Sur La Table and James Beard Award winning author Janet Fletcher have teamed up to write "Eating Local: The Cookbook Inspired by America's Farmers".  This book is truly a love letter to the eating local movement.  It is packed with delicious seasonal recipes, stunning photography, and stories about today's farmers -- people who are working hard to bring you the very best in local ingredients.  In addition there are tips for the "Urban Homesteader", those who grow tomatoes on fire escapes instead of in backyards and front lawns.  It also has a guide for storing all that fresh produce that you invariably buy too much off at the farmers' markets when in season. 

The recipe I chose to feature today is one that shows you just how satisfying a simple meal can be when you're using the freshest ingredients possible.  Grilled Romaine with a Six-Minute Farm Egg (see recipe below) is the kind of meal I would prepare for myself after a long day at the office or an even longer day at the computer when I don't feel like spending lots of time in the kitchen.  Initially I would have never thought of grilling romaine, the first thing that comes to mind is soggy lettuce, but romaine is one salad green that can stand up to the heat while still retaining its texture and flavor.  I have a real weakness for farm fresh eggs, (so much that I'm trying to convince my husband to let me get a few backyard chickens) and they prove themselves to be the perfect accompaniment for this deconstructed Caesar salad minus the anchovies.  This dish would also be great for impromptu guests, trust me they will be pleasantly surprised -- romaine has never looked so good or tasted so delicious.   

Grilled Romaine with a Six-Minute Farm Egg    

Image
amazon.com
From Eating Local: The Cookbook Inspired by America's Farmers by Sur La Table and Janet Fletcher, Andrews McMeel Publishing 2010.

Serves 4

Why six minutes? Because that timing produces a picture-perfect boiled egg, with a firm white and a creamy, brilliant yellow yolk. If you have never grilled romaine hearts, a delightful surprise awaits. Thanks to their natural sugar, they color up beautifully on the grill. Cook them until they hover on the brink between tender and crisp. Shower with Parmigiano Reggiano and accompany with lemon wedges and your impeccable eggs. Serve as a first course or side dish for a grilled T-bone steak.

  • 4 large eggs, at room temperature
  • 3 tablespoons extra virgin olive oil
  • 4 hearts of romaine, each 5 to 6 ounces, halved lengthwise with the core attached
  • Kosher or sea salt and freshly ground black pepper
  • Chunk of Parmigiano Reggiano cheese, for grating
  • 4 lemon wedges


Prepare a moderate charcoal fire or preheat a gas grill to medium (375ºF)

Put the eggs in a saucepan with water to cover by 1 inch. Bring to a boil over high heat, then immediately cover and set aside for 6 minutes exactly. Drain and quickly run under cold running water until cool, then peel and set aside.

Put the olive oil on a tray or platter. Turn the romaine hearts in the oil to coat them all over. Season with salt.

Place the romaine hearts directly over the coals or gas flame. Cook, turning as needed, until they are lightly browned on both sides, crisp in spots, and tender yet still a touch crunchy, 5 to 7 minutes.

Transfer the romaine hearts to a serving platter or individual plates. Grind some pepper over the romaine, then grate Parmigiano Reggiano over them, using as much as you like. Cut the eggs in half and place them alongside the romaine. Sprinkle a little salt on the eggs. Accompany with the lemon wedges. Serve immediately.

Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.

PermaLink

Last Updated ( Tuesday, 20 July 2010 )
add a comment (2 Comments)
 
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Results 11 - 15 of 184
[ Back ]
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.