I always find myself going back to these tasty quesadillas. They are simple to make, taste great and incorporate shrimp giving me some of my weekly ‘fish’ allotment. I cut the shrimp into tiny bit sized pieces so the quesadillas are easier to eat. The recipe uses mozzarella but Monterey Jack or other cheeses works here depending on what you have on hand. I top these with salsa – homemade whenever I have time and fresh tomatoes.

I always find myself going back to these tasty quesadillas. They are simple to make, taste great and incorporate shrimp giving me some of my weekly ‘fish’ allotment. I cut the shrimp into tiny bit sized pieces so the quesadillas are easier to eat. The recipe uses mozzarella but Monterey Jack or other cheeses works here depending on what you have on hand. I top these with salsa – homemade whenever I have time and fresh tomatoes.

We love serving this lasagna at dinner parties as a vegetarian option.

We love serving this lasagna at dinner parties as a vegetarian option.

This was a great dish. The red onion marmalade was wonderful and I'm going to try that on other dishes. The recipe calls for a mixture of fresh herbs but I used dried sage, rosemary and thyme (1 Tbls each) and 2 Tablespoons fresh parsley. I'd probably use less rosemary next time.

This was a great dish. The red onion marmalade was wonderful and I'm going to try that on other dishes. The recipe calls for a mixture of fresh herbs but I used dried sage, rosemary and thyme (1 Tbls each) and 2 Tablespoons fresh parsley. I'd probably use less rosemary next time.

Next to peanut butter and chocolate, bananas and chocolate are my favorite chocolate combination. This bread is a moist, delicious and easy to make. It is a great way to combine chocolate and bananas! It is also a great way to use up overripe bananas.

Next to peanut butter and chocolate, bananas and chocolate are my favorite chocolate combination. This bread is a moist, delicious and easy to make. It is a great way to combine chocolate and bananas! It is also a great way to use up overripe bananas.

I have just tried this recipe, and only done one loaf of the four. The crust is nice and crisp, but the crumb is very uniform and fine. I expected more air. I will keep working with the dough every few days or so.

I have just tried this recipe, and only done one loaf of the four. The crust is nice and crisp, but the crumb is very uniform and fine. I expected more air. I will keep working with the dough every few days or so.

This cake was great. Five of us finished off the whole thing in one sitting... I'll be making this again and again. It was also pretty easy to make.

This cake was great. Five of us finished off the whole thing in one sitting... I'll be making this again and again. It was also pretty easy to make.

Restaurant quality and absolutely delicious. The sauce was thick and hearty; sweet from the wine, port, and honey, but not too sweet; and the short-ribs were soft as can be with an incredible flavor from the wine and spices. The meal lasted four nights plus one very good sandwich for lunch. I absolutely would make this again. One issue is cost. The recipe uses 7 pounds of short ribs, two bottles of wine, almost a whole bottle of port, and some other items. Spread over four nights the cost evens out some but this isn't something we'd have very often.

This is utter BS. If you are attempting to entice me to buy a cookbook (and I buy a LOT of cookbooks), then why tease me with promises of a recipe and comments on it, yet refuse to show me the recipe? What a money-grubbing crock. I'll go back to more reputable sites for cookbook reviews, and to epicurious.com and foodnetwork.com for more actual recipes online. And, yes, before you ask, I am a subscriber to the print edition of both Bon Apetit and Gourmet. I hate money-hungry website owners who do nothing but waste my time.

Nope I'm not trying to entice you into buying a cookbook or entice you into buying a magazine subscription. I'm sharing my experience with this recipe. Project Foodie is a way to hold onto recipes from multiple publishers in one spot so that you don't have to search for your favorite recipes. If we can, we provide a link to the recipe on the publisher's website. But we can not post all of the recipes in printed cookbooks since they are copyrighted.

Restaurant quality and absolutely delicious. The sauce was thick and hearty; sweet from the wine, port, and honey, but not too sweet; and the short-ribs were soft as can be with an incredible flavor from the wine and spices. The meal lasted four nights plus one very good sandwich for lunch. I absolutely would make this again. One issue is cost. The recipe uses 7 pounds of short ribs, two bottles of wine, almost a whole bottle of port, and some other items. Spread over four nights the cost evens out some but this isn't something we'd have very often.

This is utter BS. If you are attempting to entice me to buy a cookbook (and I buy a LOT of cookbooks), then why tease me with promises of a recipe and comments on it, yet refuse to show me the recipe? What a money-grubbing crock. I'll go back to more reputable sites for cookbook reviews, and to epicurious.com and foodnetwork.com for more actual recipes online. And, yes, before you ask, I am a subscriber to the print edition of both Bon Apetit and Gourmet. I hate money-hungry website owners who do nothing but waste my time.

Nope I'm not trying to entice you into buying a cookbook or entice you into buying a magazine subscription. I'm sharing my experience with this recipe. Project Foodie is a way to hold onto recipes from multiple publishers in one spot so that you don't have to search for your favorite recipes. If we can, we provide a link to the recipe on the publisher's website. But we can not post all of the recipes in printed cookbooks since they are copyrighted.