Pam Anderson's Blog, page 46

Braised Short Ribs: The Recipe

Simple Red Wine-Braised Short Ribs Serves 6 12 short ribs (about 3 ½ pounds) 1 tablespoon olive oil Salt and ground black pepper 1 large onion, cut into medium dice 3 garlic cloves, minced 2 teaspoons dried thyme leaves 3 tablespoons flour 1 1/2 cups each: red wine and chicken broth 1 can (14.5 ounces)

Braised Short Ribs: Wow!

Short Ribs? Wow! Short ribs are hot right now. Apparently the word "wow" has been used to describe them so many times there's a whole google category called "short ribs wow." I get it. Short ribs are wow in every way—their rich flavor, succulent texture, their ease in preparation. If you follow my modified pressure

Thanksgiving Leftovers: Spicy Greek Turkey Pie

With all the cooking leading up to Thanksgiving, I'm always grateful for leftovers. Unlike a lot of cooks, however, I don't like serving the same lukewarm meal the next day. I prefer my Thanksgiving leftovers in a new format. After all that rich food I'm ready for something a little perkier. This year I've developed

A Thankful Cocktail

Our family has been nothing short of crazed these last few weeks (maybe months!). Mom has been traveling and on book tour, Maggy has been working like a dog, Dad has been holding down the fort at home and gearing up for a minister's busiest season: Advent and Christmas! With finals hot on my heels

No Pumpkin Sweet Potato Pie

Heavy rains the last couple of years mean demand for pumpkin has been greater than supply. And when demand surpasses supply, hoarding tends to follow. In fact the grocery store shelves near my homes in Pennsylvania and Connecticut were bare until October. And this year may not be much better. Irene destroyed the crops in

Sweet Potato Pie

Heavy rains the last couple of years mean demand for pumpkin has been greater than supply. And when demand surpasses supply, hoarding tends to follow. In fact the grocery store shelves near my homes in Pennsylvania and Connecticut were bare until October. And this year may not be much better. Irene destroyed the crops in

Chocolate Truffle Torte

This recipe was shared with me by my mother-in-law, Angie. When she was visiting us a few weeks ago, I asked her about their family Christmas traditions from when Andy and his brother, James, were young. They're a skiing family, so spent most of their holidays on the slopes in France. But she recalled making

Thanksgiving Makeover Continued: Elizabeth Karmel's Sweet Potato Bourbon Mash

Next in our week of Thanksgiving makeovers is Elizabeth Karmel's Sweet Potato Bourbon Mash, her answer to the treacly marshmallow-topped Sweet Potato Casserole. And since I prefer my sweet for dessert, I'm so behind her plan to dramatically lower the sugar and lose the marshmallows. Raised on BBQ in North Carolina and currently the executive

Elizabeth Karmel's Sweet Potato Bourbon Mash

Elizabeth Karmel's Sweet Potato Bourbon Mash Makes a scant 6 cups serving 8 to 10 4 large (12 to 14 ounces each) Garnet sweet potatoes, pricked all over with a fork 1 cup heavy cream 4 tablespoons unsalted butter, softened 1/4 cup each: bourbon, dark brown sugar, and molasses 1/2 teaspoon salt 2 dashes hot

Thanksgiving Makeover Continued: Creamy Leek Gratin with Breadcrumbs and Bacon

Yesterday we enjoyed Lior's Spiced Cranberry Chutney With Apricots and Pecans. Today I offer another brilliant holiday recipe from Chicago chef Paul Kahan. His assignment was a tough one. I had him retool creamed onions, probably the stodgiest of all the Thanksgiving side dishes. And precisely because his task was difficult, I was the especially