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Cookbook Award Finalists

IACP

It's cookbook award season!


Browse our IACP Finalists' Guide for your favorite (or perhaps soon to be favorite) cookbooks and vote in our IACP Cookbook awards straw poll.


Check back from now until the IACP awards on April 22nd to enjoy our cookbook finalists' profiles.


PEGGY FALLON

Feeding the Famished O'Foodie

I received this assignment by default. Well, okay, maybe I sort of begged for it. St. Patrick's Day is the only time of year when my people take center...

FOODIE PAM

What's Cooking March, 2010

While it may not seem like Spring yet, the official start of Spring is just a few weeks away.  For the March magazines, the transition from winter to spring...

SOPHIA MARKOULAKIS

In Season: Cauliflower

Tracking enthusiasm and disdain for cauliflower is like watching a cable news channel's election night blue and red map-divisive and often unpredictable. Love it or hate it, cauliflower generates...

HEATHER JONES

Do you know any vegetarians? Of course you do.  There's your temperamental teen-age niece, boomer parents, or in my case a four-year old who leans towards vegetarian eating habits...

Recipe Spin

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Herbed Pork Rib Roast

(Food & Wine, November, 2004)

Healthful Info:

This is a rich cut of meat that gets about 50% of calories from fat. Use this for a special occasion.

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On December 26, 2007, 7:58 pm foodieprincess said:

I love Pork Rib Roast, it is truly a beautiful cut of meat and makes such a great presentation on the table. Usually I would reserve the Pork Rib Roast for a special occasion and not a weeknight meal but I was in the mood for something simple and decadent. This recipe is an easy and flavorful one that is sure to become a favorite for many.


Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio E Pepe Potatoes And Roast Broccolini

(30 Minute Meals, Episode: Supermarket Sweep, Season: 18)

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Potato and Squash Mash

(Everyday Food, November, 2005)

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Skirt Steak With Cilantro Garlic Sauce

(Gourmet, April, 2004)

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Sweet-Cherry Clafouti

(Bon Appétit, September, 2005)

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