Pam Anderson's Blog, page 50

Quick Coq au Vin

Quick Coq au Vin Serves 6 2 pounds (about 8 medium) boneless, skinless chicken thighs 1 tablespoon olive oil, extra if needed Salt and ground black pepper 6 medium carrots, peeled and cut into small chunks 1 package (8 ounces) sliced baby bella mushrooms 3 ounces (about 6 thin slices) proscuitto, minced 4 large garlic

Quick Coq au Vin: the Video

I remember making the classic French chicken stew—Coq au Vin—in the 70's. What a project, and oh the calories! My take on this dish has all the character and integrity of the classic stew but is simpler, quicker, lighter. Enjoy this for Sunday Supper, but check out the cooking time—this winter version of my Coq[image error]

Kitchen Counter Cooking School

Not long ago my friend Kathleen Flinn e-mailed that she was doing a book launch event in New York. Not your standard book party, though. Kathleen wanted it to be a dialogue about the power of home cooking. "A subject," she said, "that doesn't get talked about near enough these days." On the eve of

Baked Chicken Nuggets

My sister and I started making this alternative to the ubiquitous ultra-processed fried chicken nuggets for my niece Sarah a decade ago.  Store-bought bread crumbs can be stale and loaded with sodium, so try making your own.  Toast two slices of bread, let them cool, and process them into crumbs in a small food processor. [image error]

Marathon Pride

On Sunday, Mom, Andy and I ran the Steamtown Marathon in Scranton, Pennsylvania. This was Mom's tenth marathon. For Andy and me, it was number one. We drove up to Scranton together the afternoon before. We stopped by the Expo, picked up our race numbers, had a relaxing afternoon at the hotel and then went

Melissa Clark's Carroty Mac and Cheese

And here's that mac and cheese I've been raving about. Love how the carrots blend in with the dish. (What a cool kid trick, eh!) Like most little kids, Dahlia loves macaroni and cheese, and I've made it for her in many guises, running the gamut of techniques. My aim is always the same —

Cook This Now—A Giveaway and A Meatless Monday Celebration (WINNER ANNOUNCED)

Update:  Congratulations to Rachelle, our winner of this giveaway, whose favorite go-to kid-friendly meal is, "Sweet potatoes! My grandma always used to bake them in the toaster oven and slather them with tons of butter and salt and pepper. If you're in a sweet mood, just switch to brown sugar and cinnamon." To celebrate Meatless

Cook This Now—A Giveaway and A Meatless Monday Celebration

To celebrate Meatless Mondays as well as the publication of my upcoming Cook Without a Book: Meatless Meals, we decided to run a recipe from my new book and do a giveaway each Monday until the book becomes available October 24th… Except I got Melissa Clark's new book Cook This Now, and although it isn't

Sangria for All Seasons

I've always thought of sangria as a summer thing. Which, in most places, it is. But when I think about the fruit I usually see floating in my sangria—apples, oranges, lemons—it seems much more appropriate for fall. In truth, I think you can make it all year round. It can be cool and refreshing or

Roasted Sausages with Tomatoes and Onions

Needing a fast one-dish meal for a party the other night, I made my Sausages and White Beans, Cassoulet-Style from Perfect One-Dish Dinners.  Coincidentally Dana Booth tweeted (@DGCBooth) me yesterday and said that she had made it the same day I had.  Since the weather is turning a little chili, we decided to re-run this