Pam Anderson's Blog, page 40

Meatless B.L.T.

There's nearly always an appealing meatless option for many of our favorite dishes. That's the big lesson I learned when writing Cook Without a Book: Meatless Meals. Today's recipe is a perfect example. A couple of years ago I wouldn't have believed  there was a satisfying BLT sandwich alternative, but there is. Three things make

Baba Ghanoush

A few weeks ago, Jess Goldman from Sodium Girl wrote and asked if I would participate in the "Love Your Heart" recipe rally she was organizing. If you ever met the wonderfully warm and exuberant Jess, you would never know that eight years ago this young woman was facing kidney failure as a result of

Grapefruit Salad with Fennel, Avocados, and Red Onion

There was a big sale in the grocery store's produce department this past weekend. Oranges, grapefruits, and mangoes were all ten for ten dollars, and avocados were four for five dollars. I stocked up, and then Maggy and I went back to the grocery store and we stocked up some more. We went through a

The Three Grilled Cheese

Introducing the ultimate grilled cheese. A crispy parmesan-crusted sandwich, filled with a mix of melted cheddar and goat cheese. But because we're using two naturally low-fat cheeses (parmesan and goat) along with a reduced-fat cheddar, this sandwich has a ton of flavor without the matching calorie count. Enjoy it with a bowl of yesterday's offering,

Mirepoix Soup

I've been making pureed vegetable soups for years and the recipe just keeps getting simpler and better. When I first started making them a dozen years ago, I'd add the vegetables, along with broth and a little flavoring, to a sautéing onion–a competent, but rather uninspired concoction. Eventually I realized that if I sautéd the

Meyer Lemon Margarita

Before heading off on a long trip, some friends of ours dropped off a few things from their fridge. Among the booty: Meyer lemons. As someone who enjoys giving purpose to over-the-hill food, I loved finding ways to use up all they had given us… except the Meyer lemons. I actually love Meyer lemons, but

Cream-Less Chocolate Mousse with Ice Cream

It wasn't until my friend Betty Beccari made her Cream-Less Chocolate Mousse that I realized just how muted regular chocolate mousse is. I've been friends with Betty and her husband Serge since Maggy was a toddler and Sharon was in diapers. At the time we lived in New Haven, CT, and I was part of

Smokey Bacon & Caramelized Onion Pizza

I consider myself something of a pizza connoisseur. At the very least I can say it's my favorite food, especially on frigid New York nights. So I don't say this lightly: this is truly the best pizza I have ever made (maybe the best pizza I have ever had). It was inspired by the Flambé

What's-In-Your-Fridge Mac and Cheese

On any given day my cheese drawer is bulging. I love it but can't justify eating it regularly pre- or post-dinner, especially on a weeknight. What to do with it all? Macaroni and cheese is one of the best ways I know to use up a large quantity. The mixed-cheese pizzas and pasta sauces out

Chinese New Year Potluck

Last Saturday I attended the Tiger Beer Chinese New Year Potluck hosted by the illustrious duo, Jackie Gordon and Ken Leung. I love Asian food, but other than the occasional stir fry, I don't really make Chinese food. As I said to Jackie at the event, I had this expectation that some of the dishes might