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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

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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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Fine Cooking

MAGAZINE

December/January, 2009

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Chicken Adobo with Rice

(Fine Cooking, December/January, 2009)

Based on traditional Filipino chicken adobo, or chicken stewed in vinegar, this is a perfect weeknight dish, as most of the ingredients come from the pantry. Serve with a fresh green salad.
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Coriander-Crusted Pork Tenderloin

(Fine Cooking, December/January, 2009)

To be fit and healthy, we need to shift our focus toward more fruits and vegetables and away from refined grains and high-fat meats. The meat in this dish is a succulent and lean pork tenderloin. It takes up only a quarter of the plate but still satisfies.
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Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

(Fine Cooking, December/January, 2009)

It’s a good idea to order your beef rib roast ahead of time. Ask the butcher to remove the chine bone and fat cap for you.
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Lamb Stew with Parsnips, Prunes, and Chickpeas

(Fine Cooking, December/January, 2009)

North African in spirit, this hearty sweet and savory stew is perfect for the season. Serve it with couscous or good crusty bread.
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Pork Tamales with Double-Chile Sauce

(Fine Cooking, December/January, 2009)

There are different styles of tamales throughout Latin America, but their essential components—masa, a filling, and a wrapper—are the same. Wrapped in corn husks and served with a smoky chile sauce, these are traditionally Mexican.
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Quick Veal Cacciatore

(Fine Cooking, December/January, 2009)

If you like, substitute chicken cutlets for the veal.
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Rib-Eye Steaks Marinated with Fennel and Rosemary

(Fine Cooking, December/January, 2009)

For great steak, start with a well-marbled piece of meat. If you’d rather not cut the roast into steaks yourself, ask your butcher to do it.
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Roasted Cornish Game Hens with Cranberry-Port Sauce

(Fine Cooking, December/January, 2009)

This is a great dish for company because much of the work, from preparing the hens to making the broth for the sauce, can be done a day ahead.
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Roasted Ducks with Tangerine-Hoisin Glaze

(Fine Cooking, December/January, 2009)

Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during roasting.
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Roasted Goose with Brandied Prune Stuffing and Red Wine Gravy

(Fine Cooking, December/January, 2009)

If you have an oval roaster with a cover (either an old-fashioned speckled enameled one or a newer model), this is an ideal time to use it. If your roaster doesn’t have a cover, you can use heavy-duty aluminum foil instead. You’ll need to prepare the goose, make the broth, and prepare the bread and prunes a day ahead.
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