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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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Foodie Talk

FOODIE PAM

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

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February, 2005

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bread(3) | breakfast(3) | cake(2) | chocolate(1) | crab(1) | desserts(9) | feb10(1) | fish(6) | fruit(7) | halloween(1) | lamb(1) | lunch(1) | main(9) | nuts(2) | pasta(2) | sandwiches(1) | scallops(2) | sides(6) | soup(2) | vegetarian(2)

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Herb-Brined Pork Prime Rib Roast

(Bon Appétit, February, 2005)

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Irish Soda Bread with Raisins

(Bon Appétit, February, 2005)

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Oven-Roasted Dungeness Crab

(Bon Appétit, February, 2005)

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Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw

(Bon Appétit, February, 2005)

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Thai-Curried Game Hens

(Bon Appétit, February, 2005)

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Veal Chops with Roasted Shallots, Arugula, and Soft Polenta

(Bon Appétit, February, 2005)

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Hannah's Pancakes

(Bon Appétit, February, 2005)

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On October 5, 2008, 9:16 am melissa.glickman said:

I had seen whipped egg whites added to waffle batter and thought it might be interesting to do the same in pancakes. This recipe allowed me to do it and it turned out spectacular. I also used a mixture of wheat and white flour (I used the exact amount the recipe called for just mixed the two together) and the pancakes were so light and fluffy it was unbelievable. This recipe will definitely be made many more times.


Apple, Potato, and Onion Gratin

(Bon Appétit, February, 2005)

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Barley and Lentil Soup with Swiss Chard

(Bon Appétit, February, 2005)

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On February 19, 2010, 4:42 pm spm said:

This is hearty, yet very quick and easy to make. With the combination of barley, Swiss chard, and lentils, there's a large amount of protein and fiber to fill you up.


Braised Red Cabbage

(Bon Appétit, February, 2005)

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Butternut Squash, Rosemary, and Blue Cheese Risotto

(Bon Appétit, February, 2005)

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Castellane Pasta with Sausage, Peppers, Cherry Tomaotes, and Marjoram

(Bon Appétit, February, 2005)

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Celeriac Mash

(Bon Appétit, February, 2005)

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Chicken and Mushroom Pie with Phyllo-Parmesan Crust

(Bon Appétit, February, 2005)

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Chocolate Macaroons

(Bon Appétit, February, 2005)

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Chocolate-Orange Pots De Creme with Candied Orange Peel

(Bon Appétit, February, 2005)

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Earl Grey Tea Madeleines with Honey

(Bon Appétit, February, 2005)

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Far Breton

(Bon Appétit, February, 2005)

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Feta, Garbanzo Bean, and Eggplant Pita Sandwiches

(Bon Appétit, February, 2005)

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Floating Islands

(Bon Appétit, February, 2005)

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Glazed Raspberry Heart Scones

(Bon Appétit, February, 2005)

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Lamb Chops with Minted Meyer Lemon Compote

(Bon Appétit, February, 2005)

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Linguine with Clams and Fresh Herbs

(Bon Appétit, February, 2005)

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Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa

(Bon Appétit, February, 2005)

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Meyer Lemon and Vanilla Bean Marmalade

(Bon Appétit, February, 2005)

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