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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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Food & Wine

MAGAZINE

November, 2004

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appetizers(4) | bread(3) | breakfast(2) | cake(5) | chicken(2) | crab(2) | desserts(18) | fish(9) | fruit(13) | lamb(2) | main(28) | nuts(13) | pasta(3) | pie(5) | pork(5) | pudding(3) | salad(7) | sides(17) | soup(6) | turkey(6)

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Herbed Pork Rib Roast

(Food & Wine, November, 2004)

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Healthful Info:

This is a rich cut of meat that gets about 50% of calories from fat. Use this for a special occasion.

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On December 26, 2007, 7:58 pm foodieprincess said:

I love Pork Rib Roast, it is truly a beautiful cut of meat and makes such a great presentation on the table. Usually I would reserve the Pork Rib Roast for a special occasion and not a weeknight meal but I was in the mood for something simple and decadent. This recipe is an easy and flavorful one that is sure to become a favorite for many.


Tina's Turkey Chili

(Food & Wine, November, 2004)

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Almond Saketini

(Food & Wine, November, 2004)

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Alsatian-Brined Turkey with Riesling Gravy

(Food & Wine, November, 2004)

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Apple Crisp with Sweet Ginger and Macadamia Nuts

(Food & Wine, November, 2004)

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Baby Peas with Bacon and Crispy Leeks

(Food & Wine, November, 2004)

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Barbara's Oatmeal Pancakes

(Food & Wine, November, 2004)

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Braised Artichokes with Red and White Pearl Onions

(Food & Wine, November, 2004)

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Bread Stuffing with Apple, Raisins and Marmalade

(Food & Wine, November, 2004)

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Brussels Sprouts with Chestnuts and Bacon

(Food & Wine, November, 2004)

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Buttermilk Ham and Cheese Biscuits

(Food & Wine, November, 2004)

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Butternut Squash-Polenta Gratin

(Food & Wine, November, 2004)

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Butterscotch Mousse Pie

(Food & Wine, November, 2004)

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Candied Orange Peels

(Food & Wine, November, 2004)

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Cannellini Bean and Escarole Soup

(Food & Wine, November, 2004)

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Carrots with Sausage and Rosemary

(Food & Wine, November, 2004)

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Cassoulet with Bacon, Andouille and Country Ribs

(Food & Wine, November, 2004)

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Celery Root and Green Apple Puree

(Food & Wine, November, 2004)

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Chestnut and Artichoke Roast

(Food & Wine, November, 2004)

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Chickpea Puree with Fennel Salad

(Food & Wine, November, 2004)

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Chile-Steamed Mussels with Green Olive Crostini

(Food & Wine, November, 2004)

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Chocolate Cream Squares

(Food & Wine, November, 2004)

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Chocolate-Caramel Hazelnut Tart

(Food & Wine, November, 2004)

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Choucroute Bread Pudding

(Food & Wine, November, 2004)

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Cider-Caramelized Apple Pound Cake

(Food & Wine, November, 2004)

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