Roast pork, with its tender interior and crusty juicy exterior, is superb eating. Pork loin can be roasted boneless or as a standing rib roast. When requesting a bone-in roast, ask your butcher to cut it from the rib end and to remove the chine (or spinal) bone. A bone-in roast can be carved into thick chops with rib bones attached or it can be completely boned after roasting and sliced thin. In that case, cut apart the bones and serve them along with the meat.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
As energizing as an energy bar, with a much simpler ingredient list.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.