Worldwide Recipes - Free Recipes by Email
The Official Recipezine of the Internet


Sample Edition

Below is an example of the email message you will receive every weekday.

Be Nice--Nice Is Good

Joe Barkson's

Now Even More Free Than Before

This Week's Theme: Favorite Ingredients - Mushrooms

Today's Recipe: Roquefort-Filled Mushrooms


__________________________________________________ - Please support your favorite recipezine by
using this link for all your purchases from



Here's a good one from Rosemary Zwick:

My wife and I were browsing in a crafts store when I noticed
a display of country-style musical instruments. After looking
over the flutes, dulcimers and recorders, I picked up a shiny,
one-stringed instrument I took to be a mouth harp. I put it to
my lips and, much to the amusement of other shoppers,
twanged a few notes on it. After watching from a distance,
my wife came up and whispered in my ear, "I hate to tell you
this, honey, but you're trying to play a cheese slicer."



This week's theme: The Silver Palate Cookbook

This week's recipes:

- Green Peppercorn and Mustard Dip
- Beet and Blue Cheese Salad
- Braised Scallions in Mustard Sauce
- Raspberry Chicken
- Lime Mousse

Also included in every Weekend Edition:

- A Food Funny
- A Word from the Chef
- The previous week's Kitchen Tips
- The previous week's Ask the Chef questions and answers

Subscribe today so you don't miss any of the fun. Please see for complete details.



Readers of the free edition will find a surprise if they go to the
website today. I just hope they are pleasantly surprised. I'll

For several years I have been posting the daily recipe on the
website in the fashion that is generally referred to as "blog-style."
The daily email I sent them contained little more than a link to
the website, and they were encouraged to visit the site to get
their free recipe, food funny, and all the other good things.

The reason I began doing this several years ago was because
I could generate some income from the banner ads that I hosted
on my website. It wasn't much money, but it was better than
a poke in the eye with a sharp stick, so I made a few bucks
that way for a while.

Then about two years ago Google, the soulless entity that
runs the AdSense program that I was using to provide the ads,
decided that I was no longer welcome to run ads for them.
They are notorious for canceling their agreement with small
publishers like me, and they never offer a reason or explanation
for the cancelation. I suspect that I was canceled because a
few over-zealous readers were clicking on ads with no intention
of buying anything, but that's only a guess.

Since I was unceremoniously booted out of the AdSense
program I have tried to find another provider of third-party ads
that might generate enough money for me to buy Cooky a
doggie treat once in a while. After more than two years of
trying, I finally decided to go back to doing things the way I did
things back in the early days of Worldwide Recipes.

As a result, beginning today, the subscribers to the free edition
will get their recipes (and accompanying Food Funnies, Words
from the Chef, Bulletin Board messages, and Last Morsels) by
email. No longer will they have to hop onto their web browsers
and cruise the internet in order to retrieve all those things.
Instead, everything will be delivered by our courteous email
couriers to be read and enjoyed at their leisure.

I expect I'll be flooded with inquiries and complaints from people
who went to the website and were unable to locate today's recipe.
At least I'll know who reads this thing ... and who doesn't.



Mushrooms have traditionally been considered an autumnal
treat, but modern cultivation techniques have made most of
the mushrooms we eat available year-round. Whether you
consider them a seasonal delicacy or not, I think it's time for
some mushroom dishes. Here's the lineup:

Monday's Starters
Russian Mushroom Soup
Mushroom and Hazelnut Salad*

Tuesday's Soups or Salads
Roquefort-Filled Mushrooms
Mushroom Pate*

Wednesday's Side Dishes
Grilled Potatoes and Mushrooms
Quick Mushrooms with Garlic*

Thursday's Side Dishes
Mushroom-Stuffed Onions
Creamed Mushrooms*

Friday's Entrees
Mushroom Stew
Beef, Barley, and Mushroom Casserole*

* Indicates recipes that will only be available in the PLUS Edition.
Please see for details.

When James Beard published Hors d'Oeuvres and Canapés
in 1940, eating mushrooms raw was almost unheard of in the
United States. In fact, fresh mushrooms were difficult to obtain
in many parts of the U.S. until well into the '60s, and this
recipe is demonstrative of the enormous impact Mr. Beard
had on American tastes during the 20th century.

James Beard's Roquefort-Filled Mushrooms

8 oz (250 g) Roquefort or other good quality blue cheese
1/2 cup (125 ml) butter, softened
1 tsp (5 ml) dried mustard
24 medium mushroom caps
1/2 cup (125 ml) finely chopped green olives

Combine the cheese, butter, and mustard, mixing until smooth.
Pipe or spoon the cheese mixture into the mushroom caps and
sprinkle with chopped olives. Makes 24 to serve 6 to 8 as an
hors d'oeuvre.

Please feel free to forward this ezine to as many people as
you like. All I ask is that you send them the entire message,
and I hope you'll encourage the recipients to subscribe at



If you like recipes, then you'll love Worldwide Recipes PLUS.
Subscribers to the PLUS Edition receive everything in this free
edition plus the following additional recipes and features:

Today's second recipe: Mushroom Pate

Today's bonus recipes from the WWRecipes Archives:

- Sardine-Stuffed Deviled Eggs
- Steamed Clams
- Beef Casserole with Walnuts
- Sausage and Apple Casserole

Today's Readers' Recipes:

- Crab Tostadas
- Rich Chocolate Coconut Tart
- Bleu Cheese Dressing
- Taco Pie

Additional features available only in the PLUS Edition:

Quizine - An interesting and unusual bit of food trivia every day

Kitchen Tips - Helpful ideas to make cooking even more fun

Culinary Chronicles - Food legend and lore through the ages

Ask the Chef - It's usually about food, but you never know what
people are going to ask me

Monthly and annual subscriptions with several easy payment
methods are available. For complete details please see



Recipes and handy tools for the serious cook accessible only
to card-carrying Recitopians. Check it out today.



No messages for the Bulletin Board today.

Post a request or announcement on any subject except goods
or services for sale to [email address deleted for publication on
the web]

Please reply directly to these readers if you can help them find
what they are looking for. They will appreciate it, and you might
make a new friend.



Italy. We are definitely talking about a warm and friendly nation
here. This nation is so friendly that the leading cause of injury
is getting passionately embraced by strangers. One time we
were at a restaurant near Rome eating a medium-sized Italian
lunch consisting of enough pasta to feed Lithuania for six months,
and we happened to mention that the wine tasted good. So the
restaurant owner insisted that everybody in our party *had* to
go see his wine cellar, which involved climbing down a set of
steep rickety stairs into the kind of dark, dank, spider-infested
basement that you often see in horror movies, wherein some
doomed character goes slowly down the stairs while dramatic
music plays in the background and the theater audience is
shouting, "DON'T GO DOWN THERE, YOU FOOL!" because
they know there's a lunatic lurking in the darkness with a
machete and an industrial staple gun. This basement was like
that, only it was occupied by something even more dangerous
than a homicidal maniac, namely, numerous barrels of wine,
which the restaurant owner insisted that we had to drink many
samples from, and quite frankly we wonder how we got out of
there. In fact some members of our party may still be down
there with the spiders, and we urge you to stop in and see them
(the spiders) during normal visiting hours.

Dave Barry, from "Dave Barry's Only Travel Guide You'll Ever

Please address your comments regarding "The Last Morsel"
to editor Barbara Forsythe at [email address deleted for
publication on the web]

For an archive of all Morsels published in Worldwide Recipes,
plus Weekend Morsels for insatiable foodies, please visit
Barbara's website at



To subscribe, unsubscribe, or change your email address, go

Problems? Contact me at [email address deleted for publication
on the web]



Subscribe today to begin receiving free recipes—and much more—by email.

Privacy policy: We will never divulge your email address to anyone for any reason. Period.

About "The Chef"
Joe BarksonJoe Barkson has been writing and publishing under the pen name "The Chef at Worldwide Recipes" since 1998. He came to food writing late in life following checkered careers in computer marketing, graphic design, and teaching high school Spanish. A lifelong interest in food and cooking ("I've been eating since I was a baby," he is fond of saying) was nurtured by extensive international travel during his formative years, and this accounts for the emphasis on world cuisine in his choice of recipes and themes. Twice married and currently happily single, he lives in rural Georgia with a hyperkinetic schipperke that answers to Cooky when the mood strikes him.


The Great SaltTaste Test
Does expensive gourmet sea salt really taste better than regular salt? See the
Great Salt Taste Test
to find out.

Recipe Collections
Search the
Recipe Collections or browse by category.

50 Fundamental Recipes
Afternoon Tea Recipes
Appetizer Recipes
Beef Recipes
Breakfast Recipes
Casserole Recipes
Chicken Recipes
Dessert Recipes
Fish Recipes
Fruit Recipes
Greek Recipes
Herb Recipes
Italian Recipes
Mexican Recipes
Pasta Recipes
Potato Recipes
Salad Recipes
Sandwich Recipes
Shellfish Recipes
Shrimp Recipes
Slow Cooker Recipes
Soup Recipes
Spice Recipes
Vegetable Recipes

Olive Oil

Weekend Edition
At least five recipes plus a full week's worth of Kitchen Tips and Ask the Chef questions and answers, conveniently delivered by email every weekend. See a
sample edition or subscribe.

PLUS Edition
More recipes and features not contained in the free edition. Up to ten recipes every day, plus a daily Kitchen Tip, Quizine Food Trivia, and Ask the Chef Q&A. Conveniently delivered by email so you can read it at your leisure and save the recipes. See a
sample edition or subscribe.


More Stuff
All About Salt
All About Sugar
All About Water
All About Dietary Fiber
All About Herbs
All About Spices
All About Fruits
All About Food Myths

Be Nice - Nice Is Good

Would you like to post my recipes on your website?

© Copyright 1998-2015 Worldwide Recipes. All rights reserved.