Do you suffer the old internal temperature anxiety around pork chops? When is pork really done? Is it safe? The other white meat should really be the pale pink meat because once it goes white, it’s too late for anything but lots of gravy. The pork guys say 160°F (and that’s a lot lower than they used to say). The restaurant guys say pull pork out of the heat at 135°F. We tend to go with 140°F, and it seems to work. To tame the chewy chops, you should brine first. Then be bold enough to stay in the pink. Once out of the brine, the chops must be patted dry or you won’t get any crust. Wet chops look steamed. For the restaurant hot salamander sear, give lean pork chops a little oil massage to encourage browning under a hot broiler.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.