Pam Anderson's Blog, page 73

Slow-Cooked Barbecue Beef with Southwestern Flavors (With Quick Cook Option)

Makes 8 to 10 sandwiches or soft tacos Thanks to Jason Clee for  such a great photo of this pulled beef. You can find cans of chipotle chilies in adobo in the southwestern section of most well-stocked grocery stores. They add subtle smokiness and heat to the dish, but if you can't find them, feel...

Three Many Cooks Now in USA Weekend!

As of January 2011, we Three Many Cooks are the weekly food columnists for USA Weekend magazine, a Sunday insert in some 20 million newspapers across the country. We didn't make a splashy deal about it when it happened, but now that we're all settled, we wanted you to know about it too. Our being...

Creamy Beer Cheese Soup with Salsa Verde

Serves 4 This soup is rich—you don't need much to fill up. But if you'd like to bulk it up a bit, add steamed small broccoli florets to the finished soup, heat through, and serve. For a silky textured soup, you can puree it in the blender, but I prefer the texture the onions and...

Help, My Husband's a Beer Lover!

My husband David has always been a wine lover. Never much of a beer drinker. We do  keep a little beer in the garage in case guests ask for it, but not long ago we had to throw the stuff out. It was so old it had gone bad. Then along came Andy, our English...

A Wintry State of Mind

With all the snow we've been having, I am beginning to feel like I live in the Land of Narnia—always winter, but never Christmas. Why is it that snow after December 25th is no longer a holiday miracle or a winter wonderland, but an icy, slushy, dirty, dangerous mess? After five snow squalls and two...

Roast Chicken with Artichoke-Lemon Pan Sauce

Serves 4 1 whole chicken (about 3 ½ pounds) 1 ½ tablespoons kosher salt 1 ½ tablespoons olive oil 2 teaspoons sugar Freshly ground black pepper 1 box (9 ounces) frozen artichoke hearts, thawed 3 large garlic cloves, minced 1 teaspoon dried oregano 1 cup chicken broth ¼ cup each: dry vermouth and fresh lemon...

Toad in the Hole

Guest post by Andy Keet, Maggy's husband. I'm an Earl Grey drinking, crustless cucumber sandwich eating, pass the Port and Stilton to your left, Brit.  True to the stereotype, I'd happily eat some instance of our national dish, Indian curry, at any opportunity, but the drizzly New York weather of the past few weeks has...

Toad in the Hole

Serves 2 to 4 Serve Toad in the Hole with mashed potatoes, greens beans and maybe a green salad if you're feeling a little guilty! To double the recipe for 4 people, leave the batter ingredients the same, double the sausages, rosemary, and oil and bake it in a 13- by 9-inch pan. Batter 1...

Lime Bars

Makes 16 small bars 1 cup all-purpose flour 1/8 teaspoon salt 1/2 cup confectioner's sugar 1 stick (8 tablespoons) butter, melted but not hot 2 large eggs 3/4 cup sugar 1 1/2  tablespoons all-purpose flour 6 tablespoons juice and 2 teaspoon finely grated zest from 2 limes 1 drop (and not a drop more) green...

Home. Alone.

After the holidays, when everyone packed up and went back home to Connecticut, I stayed behind. I needed focused time to finish my next book, so I exiled myself to our house here in Pennsylvania. It would be just me, the kitchen and my laptop. No more distractions. No land line here. No cable. No...