If a whole pork loin or pork loin roast is too large for your needs or will take too long to cook, loin chops are a great alternative. The following recipe qualifies as a “must cook” pork chop. I first made these chops while tailgating in Jupiter, Florida, at the St. Louis Cardinals’ spring training facility. March is not too early to start grilling, especially when you are sharing the grill with Hall of Fame shortstop Ozzie Smith! This recipe can be made with either bone-in chops or boneless pork loin cut in one-inch medallions. These pork chops feature apple cider brine and a fruity sweet glaze made from applesauce, cranberry sauce, and maple syrup.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.