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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, 2010

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Beef And Guinness Stew

(Cooking Light, March, 2010)

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Fiery Beef And Rice Noodle Salad

(Cooking Light, March, 2010)

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Halibut With Caper Salsa Verde

(Cooking Light, March, 2010)

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Irish Bacon And Cabbage With Mustard Sauce

(Cooking Light, March, 2010)

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Jerk-Rubbed Catfish With Spicy Cilantro Slaw

(Cooking Light, March, 2010)

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Manchego And Chorizo Pizza

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Maple And Soy-Glazed Flank Steak

(Cooking Light, March, 2010)

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Roast Leg Of Lamb With Chile-Garlic Sauce

(Cooking Light, March, 2010)

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Bacon And Butternut Pasta

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Barley, Butternut Squash, And Shiitake Risotto

(Cooking Light, March, 2010)

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Beef Rendang

(Cooking Light, March, 2010)

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Blue Cheese-Stuffed Chicken With Buffalo Sauce

(Cooking Light, March, 2010)

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Braised Short Ribs With Egg Noodles

(Cooking Light, March, 2010)

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Chicken Curry

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Chicken Sausage, Sweet Onion, And Fennel Pizza

(Cooking Light, March, 2010)

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Farfalle With Lamb Ragù, Ricotta, And Mint

(Cooking Light, March, 2010)

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Grilled Flatiron Steaks With Kale And Beet Risotto

(Cooking Light, March, 2010)

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Lamb And Chickpea Tagine

(Cooking Light, March, 2010)

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Pan-Grilled Pork Chops With Grilled Pineapple Salsa

(Cooking Light, March, 2010)

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Pasta With Asparagus, Pancetta, And Pine Nuts

(Cooking Light, March, 2010)

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Shiitake And Sweet Pea Risotto

(Cooking Light, March, 2010)

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Spicy Shrimp And Grits

(Cooking Light, March, 2010)

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Bacon, Ranch, And Chicken Mac And Cheese

(Cooking Light, March, 2010)

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Comments:

On March 16, 2010, 8:16 pm Petersjn said:

A little saucy for me, maybe add more noodles, breadcrumbs, or something. And some Paprika to spice it up. One thing that annoyed me was it was cold by the time I was done so I had to microwave it.


Penne With Chickpeas, Feta, And Tomatoes

(Cooking Light, March, 2010)

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Szechuan-Style Tofu With Peanuts

(Cooking Light, March, 2010)

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