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Cookbooks

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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EatingWell

MAGAZINE

November/December, 2009

September/October

January/February

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Mediterranean(1) | beef(1) | chicken(2) | fish(5) | gnoccihomemad(1) | mussels(1) | shrimp(4) | turkey(2) | vegetarian(5)

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Acorn Squash Stuffed With Chard & White Beans

(EatingWell, November/December, 2009)

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Acorn Squash Stuffed With Chard & White Beans For Two

(EatingWell, November/December, 2009)

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Brine-Cured Roast Turkey

(EatingWell, November/December, 2009)

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Homemade Potato Gnocchi

(EatingWell, November/December, 2009)

Traditional homemade gnocchi (little Italian dumplings) are made with just potato, flour, egg and salt. Be sure not to work the dough too much or the gnocchi will be tough. Toss them with your favorite sauce and dinner is served!
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Mediterranean Sauteed Shrimp & Fennel

(EatingWell, November/December, 2009)

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Moroccan Skirt Steak With Roasted Pepper Couscous

(EatingWell, November/December, 2009)

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Quick Chicken Cordon Bleu

(EatingWell, November/December, 2009)

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Quick Chicken Cordon Bleu For Two

(EatingWell, November/December, 2009)

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Quick Paella With Shrimp & Mussels

(EatingWell, November/December, 2009)

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Seared Scallops With Crispy Leeks

(EatingWell, November/December, 2009)

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Sesame-Orange Shrimp

(EatingWell, November/December, 2009)

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Shrimp Saltimbocca With Polenta

(EatingWell, November/December, 2009)

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Spinach Gnocchi

(EatingWell, November/December, 2009)

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Sun-Dried Tomato Gnocchi

(EatingWell, November/December, 2009)

Pureed sun-dried tomatoes add a bit of tomato flavor and color to traditional potato gnocchi. Toss them with Bolognese or your favorite marinara sauce.
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Turkey Tenderloin With Cranberry-Shallot Sauce

(EatingWell, November/December, 2009)

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