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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

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November, 2006

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appetizers(2) | biscuits(2) | bread(3) | cake(2) | desserts(10) | fish(4) | fondue(1) | fruit(10) | lamb(2) | main(12) | nuts(7) | pasta(3) | poultry(3) | pudding(2) | salad(6) | sauce(3) | sausage(2) | sides(25) | soup(6) | turkey(5)

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Double-Chocolate Bundt Cake with Ganache Glaze

(Food & Wine, November, 2006)

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Granny Smith Apple and Brown Butter Custard Tart

(Food & Wine, November, 2006)

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A special occasion dish, high in fat and saturated fat

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On November 29, 2007, 1:43 pm peggy said:

This elegant, show-stopping dessert has a lot going for it. First of all, it's nothing like those slimy apple pies with cardboard crust and too much cinnamon; this is a sleek tart of caramelized apples suspended in custard. It also has a super-simple (and buttery-good) press-in crust, which should appeal to those who hate to roll out pastry. Made in a 10 1/2- or 11-inch tart pan with a removable bottom, it's the perfect size for holiday entertaining--at home, or to bring to a potluck. The only problem is that your friends may not believe you didn't buy it from an upscale bakery.


African Spiced Lentil Dip

(Food & Wine, November, 2006)

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Aged Gouda Fondue with Caraway Croutons

(Food & Wine, November, 2006)

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Baby Artichokes Stuffed with Crab Salad

(Food & Wine, November, 2006)

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Barley and Roasted Squash Pilaf

(Food & Wine, November, 2006)

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Braised Chicken with Peppers

(Food & Wine, November, 2006)

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Broccoli Rabe with Lemon Butter

(Food & Wine, November, 2006)

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Buckshot Gumbo

(Food & Wine, November, 2006)

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Butternut Squash Soup

(Food & Wine, November, 2006)

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Buttery Maple-Thyme Biscuits

(Food & Wine, November, 2006)

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Caramelized Endives with Apples

(Food & Wine, November, 2006)

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Cauliflower Soup with Pecans and Rye Croutons

(Food & Wine, November, 2006)

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Chilled Celery Soup with Nantucket Bay Scallops

(Food & Wine, November, 2006)

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Classic Roasted Turkey

(Food & Wine, November, 2006)

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Collard Cobbler with Cornmeal Biscuits

(Food & Wine, November, 2006)

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Cranberry Caipirinha

(Food & Wine, November, 2006)

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Cranberry-Glazed Sweet Potatoes

(Food & Wine, November, 2006)

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Cranberry-Grapefruit Conserve

(Food & Wine, November, 2006)

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Cranberry-Pecan Bread Pudding with Bacon

(Food & Wine, November, 2006)

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Creamed Edamame and Pearl Onions

(Food & Wine, November, 2006)

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Creamy Mustard Greens with Fried Shallots

(Food & Wine, November, 2006)

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Crispy Quails with Chile Jam and Three-Bean Salad

(Food & Wine, November, 2006)

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Crumbly Date-Nut Corn Bread

(Food & Wine, November, 2006)

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Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad

(Food & Wine, November, 2006)

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