It’s Sweater Weather! And along comes this 30-minute recipe for Pork Chops with Apples and Bacon This cozy, 30-minute one-pan recipe is the kind of dinner that’ll make you feel like you’ve mastered the art of seasonal comfort cooking with almost no effort (because honestly,…
GRILLED OR BROILED, CHICKEN AL PASTOR, IS THE PERFECT COMBINATION OF SWEET, SPICY AND TANGY FLAVOR Al Pastor means “in the style of the shepherd.” Though it is arguably Mexico’s finest street food, the dish has its roots in the Lebanese immigrant community in Mexico.…
DAY ONE: PORK LOIN WITH FIGS. DAY TWO: PULLED PORK QUESADILLAS. BOTH FROM A SINGLE $6.00 PORK LOIN For Pork Loin Two Ways, we start with a boneless pork loin roast. This cut stands out as one of my top favorites to cook. This cut,…
In this Sheet Pan Dinner, Bone-In Rib Pork Chops are crisp on the outside and tender inside. Pairing Cheddar Cheese and Panko breadcrumbs for the crust, this recipe can take on any vegetable you like. We went for Gala Apples and for color and flavor,…
This Sheet Pan Recipe Lets You Choose between Vegetarian or Sausage Versions Mushrooms are a favorite way for Vegetarians to swap out meat. And the meaty Portobella is our favorite way to do it. We were delighted to go back to Hetty Mckinnon’s 1994…
Sausage and Peppers, New York’s most famous Street Food, comes indoors. All Fall, New York City blocks are turned into bazaars selling everything from handicrafts to hot dogs. The most famous of these is in celebration of the Feast of San Gennaro, the Patron Saint…
You’ve got to hand it to Ina Garten. You might have thought that Tacos were out of her wheelhouse. But no. This recipe, from her TV series “Cook Like a Pro”, was served up on a recent program and labelled “Weeknight Dinners”. It’s that alright:…
Yotan Ottolenghi is arguably one of the most influential chefs in the world. His latest cookbook “Ottolenghi Simple” (Ten Speed Press 2108) was just released in this country last week. Chef Ottolenghi has been a frequent presence on these pages and links to his other…
Andrew’s sister Lauren and I have an ongoing contest to find people who comment on a recipe they’ve so radically altered it bears no resemblance to the original. Despite having tinkered with the ingredients, the quantities, the cooking time until the recipe is unrecognizable, you’d…
When I lived in Rome, Saltimbocca was an introduction to the cuisine of the city itself. “Saltimbocca alla Romana” featured veal, topped with Prosciutto and Sage in a Marsala and butter sauce. It was very good and, because of its ingredients, more expensive than most…
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