The menu my wife devised for a recent catered dinner party included a pork tenderloin brined, then grilled. The pork was so outstanding–as evidenced by guests visiting the kitchen to make comments–I thought the process was worth sharing. There’s nothing really new about brining meats to infuse flavor, but pork seems to benefit especially. This […]
A journey ends, another begins. The garden is a continuous wheel, slowly turning. We try to keep up. Sometimes we lope ahead. Sometimes we simply rejoice at what springs from the soil, what our little partnership with nature has produced. Pardon me if I sound ridiculously emotional about our salad greens. But it has been […]
This dish sounds an awful lot like the classic chicken cacciatore, but it’s really a shortcut using some leftover marinara sauce that I had in the fridge. I don’t think anyone will be complaining. I’m partial to the dark meat on poultry. I supposed that makes me incorrect where the diet dictocrats are concerned, since the […]
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