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Articles

FOODIE PAM

What's Cooking September, 2010

Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...

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Cookbooks

HEATHER JONES

Summer's End Foodie Reading List

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...

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From the Chef

SOPHIA MARKOULAKIS

In Season: Grapes

When I was pregnant with my first child I had a serious craving for grapes. So much so that my doctor ordered me to stop eating so many. I...

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Cookbooks

PEGGY FALLON

Style with Substance

When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...

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ChefLife

FOODIE PAM

Brewmaster Kirk Hillyard

Home brewed beer is a surging hobby - at least among some of my friends who spend lots of time brewing and enjoying the results.  But how often do...

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"Blanched" Basil Pesto

(Easy Entertaining With Michael Chiarello, Episode: Ravioli/Pasta Party, Season: 4)

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’Meatballs’ In Tomato Sauce

(Vegetarian Times, January, 2001)

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1-2-3 Gravy

(Every Day with Rachael Ray, November, 2009)

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10 Minute Apple Sauce

(Good Eats, Episode: Apple Family Values, Season: 2)

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10-Minute Tomato Sauce

(Food & Wine, July, 2008)

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10-Second Hollandaise

(Sunset, May, 1998)

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20-minute Pasta Sauce

(Sunset, March, 1997)

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20-Minute Tomato Sauce

(Cooks Illustrated, May/June, 1997)

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25-Minute Tomato Sauce

(Vegetarian Times, January/February, 2008)

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30-Minute Marinara Sauce

(Vegetarian Times, October, 2009)

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5X Onion Salsa

(Bon Appétit, July, 1993)

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90-Second Ginger Juice Butter Sauce For Grilled Or Broiled Fish

(Washington Post, December, 2005)

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A Demo Explosive View: Fresh Tomato Ketchup

(Demo Company, 2009)

Homemade ketchup is so much better than store bought that once you've made it you'll crave more. - DemoCompany.com
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A Quick Cookie Glaze

(EatingWell, December/January, 2005)

This basic cookie glaze can be tinted in small batches if desired.
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Aïoli

(Saveur, May, 2010)

Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
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Aïoli Dunking Sauce

(Coastal Living, June, 2006)

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Aceite de Achiote (Annatto Oil)

(Cooking Light, April, 2001)

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Achiote Sauce

(Things Cooks Love by Sur La Table and Marie Simmons, 2008)

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Acme Béarnaise Sauce

(Sunset, October, 2002)

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Adobo

(Washington Post, June, 2004)

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Adobo Mayonnaise

(Southern Living, September, 2002)

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Adobo Rub

(EatingWell, May/June, 2010)

Try this spicy Mexican rub on grilled chicken, steak or tofu.
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African Hot Sauce

(Sunset, April, 1998)

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African Spiced Lentil Dip

(Food & Wine, November, 2006)

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Agave Tomato Jam

(Washington Post, August, 2009)

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