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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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Saveur

MAGAZINE

April, 2010

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Broccoli With Garlic And Hot Pepper (Broccoli Strascinati)

(Saveur, April, 2010)

This dish, which pairs beautifully with pork chops, can be made with regular broccoli, broccoli rabe, or romanesco.
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Cheese And Pepper Pasta (Cacio E Pepe)

(Saveur, April, 2010)

Less is more in this elemental pasta dish, which takes on spiciness from cracked pepper toasted in oil.
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Fisherman’S Paella (Paella A La Marinera)

(Saveur, April, 2010)

This paella is popular along Spain’s coasts.
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Kabocha Squash With Ginger (Chao Nan Gua)

(Saveur, April, 2010)

This fragrant dish can be made with several different kinds of squash; we’ve found that kabocha squash and butternut work best.
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Mixed Paella (Paella Mixta)

(Saveur, April, 2010)

This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
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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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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 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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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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