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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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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

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April, 2010

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Pork And Chive Dumplings (Shui Jiao)

(Saveur, April, 2010)

Finely chop the scallions and grate the ginger to avoid tearing the wrapper when forming these dumplings.
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Roman Oxtail Stew (Coda Alla Vaccinara)

(Saveur, April, 2010)

After braising, these oxtails yield tender meat and a rich stew.
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Russian-Style Farmers’ Cheese (Paskha)

(Saveur, April, 2010)

This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
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Sautéed Frogs’ Legs (Cuisses De Grenouille à La Provençale)

(Saveur, April, 2010)

This is a version of the signature dish served at La Grenouille, the famed French restaurant in New York City.
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Sesame Oil Chicken (Ma You Ji)

(Saveur, April, 2010)

Mild and faintly sweet, Chinese rice wine is the standard cooking liquid and sauce for this staple Taiwanese dish.
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Sour Fried Pork Cutlets (Hong Zao Zha Zhu Pai)

(Saveur, April, 2010)

These pan-fried pork cutlets take their pleasantly sour flavor from hong zao, a reddish fermented rice paste.
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Spaghetti Alla Carbonara

(Saveur, April, 2010)

To make this dish the traditional way, toss together the cheese, eggs, pepper, and pork in a bowl to create a thick sauce.
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Spiced Tea (Masala Chai)

(Saveur, April, 2010)

Cardamom gives this Indian tea a bright, piney sweetness.
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Steamed Fish With Ginger And Scallions (Ging Zheng Yu)

(Saveur, April, 2010)

You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite.
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Stewed Pork Over Rice (Lu Rou Fan)

(Saveur, April, 2010)

This pork dish, which is meant to be served over rice, takes its distinctively briny flavor from a combination of dried shrimp, dried scallops, and dried mushrooms, all of which should be soaked separately in hot water for at least an hour to soften them.
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Stewed Sweet Peppers (Peperonata)

(Saveur, April, 2010)

This sweet, simple pepper stew makes a great antipasto atop bruschetta.
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Stuffed Beef In Tomato Sauce (Involtini In Sugo)

(Saveur, April, 2010)

This main course calls for rolling thin cuts of beef around a mixture of garlic, Pecorino Romano, basil, and prosciutto, braising them until tender, and finishing them in a quick tomato sauce.
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Sweet And Sour Glazed Pork Chops (Maiale In Agrodolce)

(Saveur, April, 2010)

These grilled pork chops pair well with stewed sweet peppers.
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Sweet And Sour Onions (Cipolline In Agrodolce)

(Saveur, April, 2010)

This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta.
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Sweet Peas With Prosciutto (Piselli Al Prosciutto)

(Saveur, April, 2010)

In this classic antipasto, sweet peas are braised until tender, then sautéed with salty prosciutto.
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Tante Marie Fizz

(Saveur, April, 2010)

Since Whitley Neill gin gets its signature tanginess in part from the fruit of the African baobab tree, this sweet, sour, and spicy apéritif takes its name from a song by Senegal’s legendary Orchestra Baobab.
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Vietnamese Beef Noodle Soup (Pho Bo)

(Saveur, April, 2010)

Black cardamom gives this classic Southeast Asian dish a floral back note.
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White Bean And Tuna Salad (Fagioli E Tonno)

(Saveur, April, 2010)

Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.
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