Pam Anderson's Blog, page 47

Paul Kahan's Creamy Leek Gratin with Breadcrumbs and Bacon

Paul Kahan's Creamy Leek Gratin with Breadcrumbs and Bacon Serves 6 as a side dish This recipe easily doubles. Simply cook leeks in a heavy roasting pan over 2 burners (or in 2 batches in the large skillet) and use a large skillet to cook breadcrumbs and bacon. Bake in a 13- by 9-inch pan.

The Culinary Roundtable: A Debut

A couple of times these past few months I've mentioned in passing the Lean Cuisine Culinary Roundtable, but when I got a call from my cousin in Pensacola, FL wanting to know why I was pictured on the back of her frozen entrée with five cute chefs, I knew it was time to talk. The

Lior's Spiced Cranberry Chutney With Apricots and Pecans

Lior Lev Sercarz's Spiced Cranberry Chutney With Apricots and Pecans Serves 6 to 8 Prepare chutney ahead of time so flavors can develop. Remember this is not a treacly sauce. It relies only on dried fruit and juices for sweetness. Leftovers make a great condiment for lamb, chicken thighs, or goat cheese or as a

Greek 7-Layer Dip

A New 7-Layer Dip Our Mexican 7-Layer Dip from a couple of months ago was so popular that it got me thinking about other possibilities. After all this style of layered appetizer is attractive and easy to assemble. Plus it's such a simple, appealing way to serve a crowd. With tailgating in full swing and

Nigella's Festive Couscous

One of my favorite cookbooks of all time is Nigella Lawson's, Christmas. I bought it about five years ago, right after I got married, when I was living in England. Mom, Dad and Sharon were coming for Christmas and I was equal parts ecstatic and terrified. I couldn't wait to have my family in my

As Easy as Canned Soup

One of the only downsides of being a food writer is always having to live a few months ahead of schedule. It's roast duck in August, asparagus in November, butternut squash in June. Just last week I was working on my AARP post for January, encouraging people to stop the annual knee-jerk diets and take

How to Sear & Sauce

As you all know we Three Many Cooks love our recipes but each of us also believes it's equally important to internalize a few basic cooking techniques.  Those nights when you don't have the time or energy to try a new recipe?  Techniques allow you to open the fridge and create a meal with what

Seared Chicken Cutlets With Tarragon-Mustard Cream Sauce

Seared Chicken Cutlets With Tarragon-Mustard Cream Sauce The following recipes easily serve 4–simply double the ingredients and switch to a large (12-inch skillet). You can also make it for one by halving the ingredients and using a small (8-inch) skillet.   Serves 2 1 large chicken breast (about 8 to 10 ounces), tenderloin removed, breast halved

Creamy Butterscotch Pudding

Creamy Butterscotch Pudding Serves 4 to 6 In all the times I tested this recipe, it came out smooth as a baby's bottom. But, if you get any lumps, just strain your pudding through a fine mesh sieve. I like to serve with sliced bananas and a little whipped cream. 1/4 cup cornstarch 3 cups

Sharon Getting Married

 My little sister is getting married. This little sister. This photo was probably taken in 1988 outside student housing at Yale Divinity School, where Dad was studying for the ministry. Now my sister is doing her graduate work there. And getting married at the chapel there. I feel like I'm in the Twighlight Zone. Two[image error]