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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Bon Appétit

MAGAZINE

November, 1998

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appetizers(5) | biscuits(2) | bread(11) | breakfast(4) | cake(3) | desserts(20) | fish(4) | frozen(2) | fruit(33) | holiday-baking(8) | main(15) | nuts(17) | pasta(3) | pie(7) | salad(6) | sauce(9) | sausage(3) | sides(32) | soup(5) | turkey(5)

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Apple Crisps With Dried Cherries And Ginger

(Bon Appétit, November, 1998)

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Apple, Endive And Parmesan Salad With Walnut Vinaigrette

(Bon Appétit, November, 1998)

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Apricots In Rum-Raisin Sauce

(Bon Appétit, November, 1998)

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Arugula Pesto

(Bon Appétit, November, 1998)

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High in "healthful" fats, this is usually used sparingly with pastas or spread on breads.

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On March 4, 2008, 6:52 pm foodieprincess said:

After using the last of my fresh pesto that I had stored in the freezer (this is a great thing to do with the overabundance of fresh basil that pops up during the summer months). I needed to come up with a good alternative to tide me over until the summer months come around again. Arugula is one of my favorite greens and a nice switch from the sweeter Basil. This recipe is foolproof, I usually add a couple of crushed garlic cloves and if I don't have any pine nuts (which are pretty pricey), walnuts are a great substitute. Enjoy!


Baby White Potatoes With Cipolline And Dill

(Bon Appétit, November, 1998)

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Baked Sea Bass With Walnut-Breadcrumb Crust And Lemon-Dill Sauce

(Bon Appétit, November, 1998)

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Baked Spiced Butternut Squash With Apples And Maple Syrup

(Bon Appétit, November, 1998)

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Comments:

On December 5, 2009, 11:05 pm spm said:

Similar to a sweet potato casserole with the same spices and flavorings.


Banana-Nut Bread

(Bon Appétit, November, 1998)

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Basmati Rice Salad With Currants And Nuts

(Bon Appétit, November, 1998)

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Blue Cheese Dip With Pecans

(Bon Appétit, November, 1998)

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Boysenberry Sauce

(Bon Appétit, November, 1998)

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Broccoli And Cauliflower With Lemon, Mustard And Chive Butter

(Bon Appétit, November, 1998)

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Brussels Sprouts With Garlic, Pecans And Basil

(Bon Appétit, November, 1998)

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Butternut Squash Soup With Cider Cream

(Bon Appétit, November, 1998)

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Caramelized Apples

(Bon Appétit, November, 1998)

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Caramelized Onion And Chestnut Stuffing

(Bon Appétit, November, 1998)

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Carrot Puree With Ginger And Orange

(Bon Appétit, November, 1998)

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Celery Root, Carrot And Beet Salad

(Bon Appétit, November, 1998)

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Cheese Blintzes With Caramelized Apples

(Bon Appétit, November, 1998)

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Chicken Posole

(Bon Appétit, November, 1998)

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Chili Cornmeal Muffins

(Bon Appétit, November, 1998)

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Cinnamon Swirl Coffee Cake

(Bon Appétit, November, 1998)

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Corn And Winter Squash With Spinach And Bacon

(Bon Appétit, November, 1998)

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Corn Bisque With Red Bell Pepper And Rosemary

(Bon Appétit, November, 1998)

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Cracked Pepper Biscuits

(Bon Appétit, November, 1998)

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