Ingredients 1 double-cut bone-in pork rib chop, about 1 1/4 pounds total • Kosher salt and freshly ground black pepper • 1 tablespoon canola or vegetable oil • 2 tablespoons unsalted butter Directions
Once you've perfected basic techniques like frying an egg and cooking rice, it's time to move on to those things that may have initially scared you off. Every other Monday, chef Camille Becerra is going
Cooking apples in a rich buttery caramel and adding a scattering of toasted pepitas ensures this dessert really screams out "autumn" on the plate. For even more apple flavor and sticky goodness, I recommend
Approximately 1,200 miles off the southeast coast of Africa lies an island nation known as Mauritius that gives off the illusion of an underwater waterfall at the southwestern tip of the island. The visually
Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan. Today: A weeknight pasta dish that shows off eggplant's versatile, satisfying
Ingredients 3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you) • 2 pounds chicken backs and carcasses, skin and excess fat removed • 2 tablespoons
splendidtable.org - The tomato/meat base of this ragout will work with any shape of pasta. Just use this recipe as a trusty guide. The point is to use whatever meat you have, such as roast pork (or beef or lamb or poultry), and heat it quickly with canned tomatoes to make a succulent sauce. Keep in mind that the meat is already cooked to perfection, so it takes very little time to come together.
Mussels are pretty much my default shellfish. They're easy to cook, easy to eat, and taste of little more than the sweet, briny ocean. Because mussels are such a blank canvas, it's a breeze to dress them