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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

January/February, 2010

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beef(1) | chicken(3) | fish(8) | lamb(1) | lasagna(1) | pasta(2) | pork(1) | salmon(3) | sandwiches(1) | scallops(1) | vegetarian(4)

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Black Bean & Salmon Tostadas

(EatingWell, January/February, 2010)

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Brothy Chinese Noodles

(EatingWell, January/February, 2010)

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Cod With Tomato Cream Sauce

(EatingWell, January/February, 2010)

This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or rice and a salad of mixed greens.
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Cod With Tomato Cream Sauce For Two

(EatingWell, January/February, 2010)

This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or rice and a salad of mixed greens.
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Curried Fish

(EatingWell, January/February, 2010)

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Eatingwell Fish Sticks

(EatingWell, January/February, 2010)

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Indian Mango Dal

(EatingWell, January/February, 2010)

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Inside-Out Lasagna

(EatingWell, January/February, 2010)

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Jacqui Jerk Chicken

(EatingWell, January/February, 2010)

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Jamaican Beef Patties

(EatingWell, January/February, 2010)

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Quick Pork & Chile Stew

(EatingWell, January/February, 2010)

The potatoes in this quick, Tex-Mex-style pork stew are cooked until they are falling apart to add body to the stew. Poblano peppers vary in heat: if you want a stew without any heat, use 2 small green bell peppers in place of the poblanos. Serve with: Warm corn tortillas or cheese quesadillas.
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Rack Of Lamb With Warm Apple & Lentil Salad

(EatingWell, January/February, 2010)

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Salmon Rosti

(EatingWell, January/February, 2010)

Convenient frozen hash browns and flaked salmon come together for a twist on this traditional Swiss favorite. We love the creamy dill sauce, but a dollop of ketchup is tasty too. Serve with: Steamed green beans tossed with sliced scallions, Dijon mustard and lemon juice.
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Salmon Salad Sandwich

(EatingWell, January/February, 2010)

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Scallop Mango Ceviche

(EatingWell, January/February, 2010)

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Thai Chicken & Mango Stir-Fry

(EatingWell, January/February, 2010)

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Tofu Au Vin

(EatingWell, January/February, 2010)

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Tofu Au Vin For Two

(EatingWell, January/February, 2010)

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