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Welcome webmasters. You are invited to add free content to your website, courtesy of Worldwide Recipes.

Everyone has to eat, millions of people everywhere love to cook, and the word "recipe" is one of the most common search arguments at all the search engines. You can attract visitors to your website by reproducing my recipes, and keep them coming back by updating your recipe page as often as you like. Update it monthly, weekly, or even daily. All I ask is that you follow the three steps outlined below:

1. Email me at TheChef@wwrecipes.com requesting permission to reproduce my recipes, and be sure to include the URL of your website. I will almost surely grant permission as long as your site is 'G' rated. Adult-oriented sites need not apply.

2. Agree to provide a link to my site with every recipe you reproduce. The link must include the following text:

Reproduced by permission of Worldwide Recipes.

With a link to http://www.wwrecipes.com

I would also appreciate it if you would place the following text somewhere on your recipe page:

Worldwide Recipes, the world's largest daily recipe service, delivers a free recipe by email every day-a complete gourmet menu every week. Subscribe by sending a blank email to Subscribe@wwrecipes.com or by visiting http://www.wwrecipes.com. It's easy, and it's FREE!

3. Post recipes to your website. You may copy them from the daily ezine. I ask that you post no more than 30 recipes at any time, and not develop an archive of my recipes. You will attract visitors to your website by changing the recipes frequently.

That's all there is to it.

Joe 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.

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Even though you receive this ezine free of charge every day, it costs money to produce and maintain. Please consider making a small donation to help keep it coming. Any amount helps and is greatly appreciated.

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More recipes and features not contained in the free edition. Up to ten recipes every day, plus a daily Kitchen Tip, Quizine Food Trivia, Culinary Chronicles, 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 here. For complete details, click here.

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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 here. Subscribe here.

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by The Chef

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

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Indian Vegetable Dishes
Week of January 9
Cauliflower with Scallions
Curried Carrots
Curried Eggplant & Green Beans with Coconut
Curried Yellow Lentils

Favorite Ingredients - Onions
Week of January 16
Onion Toasts
Curried Onion Soup
Glazed Onions
Fettuccine with Arugula and Caramelized Onions
Onion Marmalade

Favorite Ingredients - Crab
Week of January 23
Crab Cakes
Easy Corn and Crab Soup
Crab Louis
Crab au Gratin
Crab Quiche

A Taste of Mexico
Week of January 30
Cheese Tacos
Avocado Soup
Lima Beans
Chicken in Green Sauce
Pineapple Pudding

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Would you like to post my recipes on your website? Click here.