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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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Saveur

MAGAZINE

August/September, 2003

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appetizers(2) | beef(3) | dressing(2) | main(5) | misc(3)

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30 minute Mozzarella

(Saveur, August/September, 2003)

Making cheese at home is interesting and fun.
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Corn Tortillas

(Saveur, August/September, 2003)

You may cook these tortillas (then turn them into crispy taco shells or tortilla chips) or fry them as puffy taco shells.
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Enchurritos

(Saveur, August/September, 2003)

The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
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Fajitas

(Saveur, August/September, 2003)

Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo León, under the name arrachera al carbon.
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Flour Tortillas

(Saveur, August/September, 2003)

When making these, remember that raw tortillas shrink a bit when they're cooked.
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Leeks Vinaigrette

(Saveur, August/September, 2003)

The subtly sweet flavor of the leeks adds a delicate dimension to this vinaigrette.
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Puffy Tacos

(Saveur, August/September, 2003)

The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
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Ralphie’s Special Tacos

(Saveur, August/September, 2003)

These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
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Sour Cream Nachos

(Saveur, August/September, 2003)

Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
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Tex-Mex Chile con Queso

(Saveur, August/September, 2003)

This Tex-Mex favorite is warm, gooey, and totally satisfying.
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Tex-Mex Flaming Cheese

(Saveur, August/September, 2003)

Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
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Thousand Island Dressing

(Saveur, August/September, 2003)

This thick, satisfying condiment has long been a favorite of salad lovers the world over.
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