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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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Cardamom Chicken Curry

(Saveur, April, 2010)

Author Monica Bhide uses both green and black cardamom to flavor this curry.
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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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Garlic Chives With Pork (Cang Ying Tou)

(Saveur, April, 2010)

For this quick, boldly flavored dish, known as “fly’s head”, look for garlic chives whose buds are still intact.
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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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Northern Fried Chicken

(Saveur, April, 2010)

The fried chicken at the Blue Ribbon restaurants in New York City boasts extra-crunchy skin thanks to a matzo meal crust.
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Paella With Rabbit And Snails (Paella Valenciana)

(Saveur, April, 2010)

This Valencia-style paella is based on a recipe in Jeff Koehler’s La Paella (Chronicle, 2006).
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Pakistani Lamb Biryani

(Saveur, April, 2010)

This recipe comes from SAVEUR kitchen assistant Ambreen Hasan, a native of Karachi, Pakistan.
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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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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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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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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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