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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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Cooking Light

MAGAZINE

March, 2004

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appetizers(3) | beef(4) | bread(3) | breakfast(3) | chicken(16) | desserts(6) | eggs(2) | fish(18) | fruit(13) | main(46) | nuts(4) | pasta(9) | salad(6) | salmon(3) | sauce(3) | shrimp(6) | sides(12) | soup(3) | stew(4) | vegetarian(4)

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Almejas con Tomates (Clams with Cherry Tomatoes)

(Cooking Light, March, 2004)

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Asopao

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Baked Gigantes in Tomato Sauce

(Cooking Light, March, 2004)

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Chicken Biriyani

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Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

(Cooking Light, March, 2004)

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Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette

(Cooking Light, March, 2004)

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Chicken, Date, and Apricot Tagine

(Cooking Light, March, 2004)

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Chive Green Beans

(Cooking Light, March, 2004)

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Chocolate Souffles with Pistachios

(Cooking Light, March, 2004)

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Cornflake-Crusted Halibut with Chile-Cilantro Aioli

(Cooking Light, March, 2004)

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Creamy Parmesan Orzo

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Feta-Chile Spread

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Gingered Pear Crisp

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Grillades and Gravy over Grits

(Cooking Light, March, 2004)

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Lemony Lentils with Black Olives

(Cooking Light, March, 2004)

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Louisiana Goulash

(Cooking Light, March, 2004)

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Low-Fat Strawberry-Cinnamon Muffins

(Cooking Light, March, 2004)

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Marinated Salmon with Mango-Kiwi Relish

(Cooking Light, March, 2004)

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Moroccan Chicken with Almond Couscous

(Cooking Light, March, 2004)

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Mushroom and Bell Pepper Omelet with Fontina

(Cooking Light, March, 2004)

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Pain Perdu

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Peppercorn-Crusted Filet Mignon with Port Jus

(Cooking Light, March, 2004)

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Pork Medallions with Port Wine-Dried Cherry Pan Sauce

(Cooking Light, March, 2004)

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Posole

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Roasted Butternut Squash and Bacon Pasta

(Cooking Light, March, 2004)

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