Pork loin is one of my favorite meats to convection roast because it’s readily available and easy to handle, requiring no special trimming or cutting. If you simply season it with salt and pepper and use the same temperature and timing as with this recipe, the meat is tender and delicious. Most ovens come with a probe. When you’re roasting pork loin it’s best to use it, so that you don’t accidentally overcook the meat, making it dry rather than succulent and juicy. Set the probe to 160°F. The roast continues to cook for a few minutes once you’ve removed it from the oven. When you convection roast the pork, it is done in one-third to one-half the usual time.
Turn humble onions into this thrifty yet luxe pasta dinner.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.