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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

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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Fine Cooking

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February/March, 2010

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Broccoli & Shiitake Stir-Fry with Black Bean Sauce

(Fine Cooking, February/March, 2010)

Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.
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Broiled Lamb Loin Chops with Olive-Mint Salsa

(Fine Cooking, February/March, 2010)

This vibrant salsa comes together in minutes, making the dish perfect for weeknight cooking.
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Cassoulet of White Beans with Braised Pork, Sausage, and Duck Confit

(Fine Cooking, February/March, 2010)

Making this legendary southern French casserole is definitely a project. For the best flavor, Prepare the duck confit at least one week (or up to two months) before making cassoulet—the flavor and texture improve as the duck legs cure in their fat. For more tips on breaking up the work over a few days, see Make-Ahead Tips, below.And, since you'll need only about half the confit, check out our Test Kitchen blog for ideas on how to use the rest.
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Chicken Paillards with Avocado and Pomegranate Salsa

(Fine Cooking, February/March, 2010)

Chicken paillards are breasts that have been pounded very thin. They cook quickly and provide a delicious canvas for this inspired tart-sweet salsa. Sprinkle the leftover pomegranate seeds over a mixed green salad.**pf**Watch our test kitchen demo to learn a mess-free technique for seeding a pomegranate.
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Halibut and Mussel Stew with Fennel, Peppers, and Saffron

(Fine Cooking, February/March, 2010)

This seafood stew, brimming with some of Spain's most celebrated flavors, is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version of the stew.
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Hunter's-Style Braised Short Ribs

(Fine Cooking, February/March, 2010)

Mushrooms and vermouth make these short ribs hunter's style, and the mushroom flavor is boosted even further by using the mushroom soaking liquid to braise the ribs. Serve these ribs over fresh wide pasta noodles, like pappardelle. You can also customize your own braised short ribs with the Recipe Maker
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Orange and Soy Glazed Chicken Thighs

(Fine Cooking, February/March, 2010)

There’s no better accompaniment to this dish than steamed white rice. Leftover sauce keeps in the refrigerator for up to 3 weeks and is also great on steak or salmon.
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Pan-Roasted Chicken with Olives and Lemon

(Fine Cooking, February/March, 2010)

This dish is elegant enough for entertaining but simple enough to make anytime.
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Penne alla Puttanesca with Shrimp

(Fine Cooking, February/March, 2010)

Anchovies are a traditional component of this classic Italian dish, but they’re optional. Shrimp, on the other hand, may not be authentic, but they’re completely at home in the spicy, briny sauce.This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the totally meatless version: Vegetarian Penne alla Puttanesca.
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On February 19, 2010, 4:35 pm foodieprincess said:

This meal shows you just how easy it can be to serve vegetarians and meat eaters in the same household, a tough feat for many families.


Provençal Braised Short Ribs

(Fine Cooking, February/March, 2010)

Olives, garlic, and rosemary bring the flavors of southern France to these tender short ribs. Customize your own braised short ribs with the Recipe Maker.
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Pulled-Pork Macaroni and Cheese with Caramelized Onions and Four Cheeses

(Fine Cooking, February/March, 2010)

This macaroni is indulgent, impossibly good, and worth the extra time and effort, but if you're rushed for time, try the Quick Skillet Mac and Cheese.
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Quick Skillet Mac and Cheese

(Fine Cooking, February/March, 2010)

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.
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Red Wine Braised Short Ribs

(Fine Cooking, February/March, 2010)

Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Customize your own braised short ribs with the Recipe Maker
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Slow-Cooker Osso Buco

(Fine Cooking, February/March, 2010)

There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you’d be hard-pressed to distinguish from the labor-intensive classic (trust us).
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Smoky Rib-Eye Steaks with Loaded Mashed Potatoes

(Fine Cooking, February/March, 2010)

All the ingredients in a loaded baked potato—bacon, scallions, cheese, and sour cream—are added to mashed potatoes in this hearty meal.
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Southwestern Braised Short Ribs

(Fine Cooking, February/March, 2010)

Serve these slightly spicy short ribs over a hearty rice pilaf spiked with toasted pine nuts or almonds. You can also customize your own braised short ribs with the Recipe Maker.
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Spicy Red Lentil Dal with Lamb and Vegetables

(Fine Cooking, February/March, 2010)

Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish, but tender pieces of lamb are a natural fit. Serve with basmati rice.This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve two vegetarians, or check out the totally meatless version of this recipe.
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Spicy Red Lentil Dal with Winter Vegetables

(Fine Cooking, February/March, 2010)

Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish. Serve with basmati rice.
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Stir-Fried Beef & Broccoli with Black Bean Sauce

(Fine Cooking, February/March, 2010)

You won’t believe how good this Chinese take-out classic can be when you make it at home. It's easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the totally meatless version: Broccoli and Shitake Stir-Fry with Black Bean Garlic Sauce.
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Thai Red Curry with Chicken & Vegetables

(Fine Cooking, February/March, 2010)

This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version: Thai Red Curry with Tofu & Vegetables. Serve with jasmine rice.
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Thai Red Curry with Tofu & Vegetables

(Fine Cooking, February/March, 2010)

This quick curry uses canned or jarred curry paste; if you want this curry to be truly vegetarian, be sure to check  the label, as some curry pastes contain shrimp paste. Serve over jasmine rice.
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Tunisian Braised Short Ribs

(Fine Cooking, February/March, 2010)

Dried figs and a Mediterranean spice blend give these short ribs a North African twist. Serve them over a fluffy herbed couscous pile. Or customize your own braised short rib recipe with the Recipe Maker.
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Tuscan Braised Short Ribs

(Fine Cooking, February/March, 2010)

Pair these tender short ribs with creamy polenta enhanced with a bit of Parmigiano to catch all of the gravy. Customize your own braised short ribs with the Recipe Maker
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Vegetarian Penne alla Puttanesca

(Fine Cooking, February/March, 2010)

Anchovies are a traditional component of this classic Italian dish, but even this vegetarian version has the trademark briny flavor of the sea, thanks to the bold capers and olives.
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