Cheese Essentials

Trying new cheeses is fun but it can also be intimidating and confusing given the amazing  number of different cheeses available.  Adding to the complexity...

Microwaving Seafood

Slow Cooker Favorites

Prosciutto - What a ham was meant to be

Literally, the word "prosciutto" derives from the Latin perexsuctum which means "dried of liquid"; broadly speaking, "prosciutto" refers to a dry-cured ham. That is, a...

Cougar Gold Chicken

Looking for a way to jazz up chicken?  Today's recipe converts a simple roasted chicken into something special chicken by topping it with a Bonair...

Stocking the Kitchen: Pots and Pans

Pumpkin-Nut Muffins

Pumpkin is one of the great foods of autumn, yet we don't use it nearly as much as other fall foods like apples. Well, here's...

Jonathan Waxman: A Great American Cook

Chef Jonathan Waxman has influenced American cuisine on both coasts.  After working with Alice Waters in the kitchen of Chez Panisse and serving as Executive...

Saturday Night Dinner with Friends Menu

It's that time of year again, when everyone is back from vacation. Fall is in the air and it's time to catch up with old...

Bergevin and Lane: Pork Tenderloin

Pork tenderloin makes a great meal as it is, but add a wonderful sauce and you've got an even better meal that works both for...

Cookbook Give-Away Contest!

Here's your chance to win a copy of "The Hog Island Oyster Lover's Cookbook" by Jairemarie Pomo.  Join Project Foodie, discuss recipes, share your food...

Sweet Stuff - My Milanos

"Sweet Stuff" is a collection of dessert recipes from Karen Barker - the 2003 winner of the Best Pastry Chef Award from the James Beard...

The misunderstood and much maligned cup of decaf

The Stirling House Dutch Pancake

Celebrating the Seasons

The Sonoma wine country not only produces great wine but also a wonderful assortment of fruits, vegetables and artisanal products that make it a foodie...

Game Sausage

Chef Jason Bangerter from Auberge du Pommier in Toronto Canada recently sent Project Foodie this gorgeous picture of his hand made sausages.  The sage...

JZ Cool Eatery - Upside Down Meatloaf

With seven restaurants, seven cookbooks and more than 30 years of dedication to sustainable agriculture cuisine it seems Chef Jesse Ziff Cool has it all. ...

Baking with the Kids -- Are You Crazy?

Baking with kids is not only fun but it can also provide the perfect opportunity for some incidental learning to occur (not to mention spending...

The Healthy Southwest Table

Southwest cooking and healthy rarely go hand in hand.  Tortillas fried in oil, refried beans with added lard and of course lots and lots of...

Conventional vs. Organic...is it worth the cost?

People often tell me they don't buy organic food because they don't see the value in the extra cost.  In the case of conventionally grown...

Friar Frittata

Seductive Salsas

Clark Frasier - Arrows Restaurant

Influenced by Chinese cuisine and California culture; Chefs Clark Frasier and Mark Gaier have built Arrows restaurant (Ogunquit, ME) into a highly sought after dinning experience. ...

Varietals 101 - Distinguishing between varietals

So you know you love Bordeaux, but why is it that when you go to Napa, there isn't a Bordeaux grape being served anywhere?  And...

Mediterranean Salad

Executive Chef Mark J. Porcaro specializes in fine American Cuisine at Top of the Hub (Boston, MA).  Today he shares with us his "Mediterranean...

Sticky, Chewy, Messy, Gooey (and yummy!)

The "Other Red" Meat: Venison

I remember the first time I ever tasted venison. I was just a child and my grandfather had successfully shot a beautiful roe deer buck. ...

Wild Maine Blueberry Fritters

How about waking up to wild Maine blueberry filled fritters with warm maple syrup?  Mmm sounds like a great start to the day doesn't it? ...