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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

April, 2010

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Braised Artichoke Hearts With Mint (Carciofi Alla Romana)

(Saveur, April, 2010)

This classic antipasto calls for mint, a popular herb in Roman kitchens.
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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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Browned Butter Collard Greens

(Saveur, April, 2010)

Bruce and Eric Bromberg, the authors of Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter, 2010), invented this recipe for crisp-tender, quick-cooked collards when they ran out of spinach at their restaurant Blue Ribbon and substituted collards instead.
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Chicory In Anchovy Sauce (Puntarelle In Salsa Di Alici)

(Saveur, April, 2010)

Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.
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Fennel Baked In Milk (Finocchio Con Latte Al Forno)

(Saveur, April, 2010)

In this creamy dish, the fennel is braised in milk until it becomes tender.
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Grilled Green Onions With Romesco

(Saveur, April, 2010)

Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
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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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Martinez

(Saveur, April, 2010)

In the 1880s, Old Tom gin, a style with quite a bit more sweetness than London dry, was just beginning to gain popularity in America. This is the drink that put it over the top.

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Original Dry Martini

(Saveur, April, 2010)

A London dry gin can stand up to a lot more vermouth than you might suspect. The original 1910s-era formula for this iconic drink demonstrates that fact in a remarkably suave cocktail.
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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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Stewed Sweet Peppers (Peperonata)

(Saveur, April, 2010)

This sweet, simple pepper stew makes a great antipasto atop bruschetta.
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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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