Pam Anderson's Blog, page 57

Zucchini and Summer Squash Ribbons with Lemon Vinaigrette

I don't know about you, but I spend an embarrassing amount of time in February and March yearning for fresh tomatoes, corn, peaches, chard, lettuce, and summer squash. By late winter, I am sick of butternut squash, root vegetables, and braising, and I'm ready for the miraculous abundance that summer brings. But it's almost comical...

Eton Mess

Eton Mess–totally misnamed, don't you think– is Three Many Cook's new favorite summer dessert. In this week's USA Weekend video Maggy demonstrates how quickly you can make  this stunningly beautiful, utterly simple dessert that she learned while living in England.  Apparently it was served at Eton college's snack shop in the 1930′s and was traditionally made with strawberries...

On a Stick! Giveaway (Winner Announced)

Our lucky winner is Juli who says, " I love chicken on a stick. Small pieces of chicken and potato and pickle sandwiched between and then deep fried. So bad, but so good." Congrats Juli. We three cooks like the sound of your concoction! What is it about food on a stick? Why do we...

On a Stick! Giveaway

What is it about food on a stick? Why do we love it so much? Photographer and food lover, Matt Armendariz set out to find the best food-on-a-stick, the known and unknown. Tough job, huh? The result is an exceedingly Fun book (Fun with a capital F) called On a Stick! Whether a poolside party,...

Panzanella with Sherry Vinaigrette

Recipe by Matt Armendariz from his book On a Stick! Serves 4 12 cocktail picks 1 loaf French bread, cut into 24 (1-inch) cubes 2 tablespoons extra-virgin olive oil 1 teaspoon garlic powder 1/2 teaspoon salt Pinch black pepper Sherry Vinaigrette 1/4 cup sherry vinegar 3/4 cup extra-virgin olive oil ½ shallot, finely chopped 1...

Kale and Almond Pesto

Makes about 2 cups. 1 bunch kale (about 12 leaves or 9 ounces), rinsed thoroughly 1 cup freshly grated Parmesan cheese 1/2 cup whole, raw unsalted almonds 1/2 cup packed fresh basil leaves 3-4 cloves garlic, peeled and smashed 1/2 cup extra virgin olive oil 1/2 cup cold water Salt and pepper to taste Bring...

Kale, Kale Everywhere

It's that time again. Kale season. It's growing like a weed in our gardens, it's spilling out of baskets at the farmers' market, and it's piling up in our refrigerators. We've made soups and stews with kale, we've made pasta dishes featuring kale, we've made kale chips. We've sautéed it, braised it, broiled it, grilled...

Pizza on the Grill, Greek-Style

Light, fresh pizzas are perfect summer food, but who wants to heat up the kitchen oven to 500 degrees? Grilling pizzas makes so much sense. And this grill method that Maggy and I demonstrate in this week's USA Weekend video is the best, quickest way to get that crisp crust we all love. Grilled Fresh...

The Bagel Run

As soon as Andy and I moved to the city a year and a half ago, we started hearing about a place called Russ and Daughters, located at 179 East Houston Street. We heard from several friends and acquaintances that this fourth generation, family owned store specializing in smoked fish and caviar, had the best...

Birthday Catch

My hunter/fisherman buddy, Ray Ryan, called the day before my birthday. Said he had just caught some largemouth bass on one of his fishing expeditions. Would I like some? I never say no to Ray. Within minutes he's at the door with a Ziplock baggie filled with four of the most pristine fillets I've ever...