I give a garlic-ginger coating to the portion of the pork I’m going to roast. It should be applied at least an hour before roasting, but I usually do it in the morning of the day I’m going to roast the tenderloin. This is particularly good with some roasted vegetables surrounding the pork—halved small new potatoes, a root vegetable such as a white turnip cut in half, a few slices of celery root, a split parsnip, or some chunks of winter squash. Rub them in light olive oil first, salt lightly, then scatter in a small roasting pan around the pork. If they aren’t quite done when the pork is, turn up the heat and give them another 5 minutes or so while the meat is resting.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.