The comfort of simple: Apricot Balsamic Pork Chops

Apricot jam, balsamic vinegar, garlic and thyme flavor these delicious weeknight-quick pork chops. Recipe below.

WHEN I WAS GROWING UP, EATING IN RESTAURANTS was something my family almost never did. Every evening when dinner showed up on the table, it was because my mom or my grandma had cooked it, usually after working a full day. I didn’t really think about it as a kid—it’s just what happened. But I’ve been thinking about it a lot lately as eating in restaurants is something most of us are rarely doing right now, if at all. Continue reading “The comfort of simple: Apricot Balsamic Pork Chops” →

Get creative with what you have on hand: Grilled Dijon Balsamic Pork Chops

Mustard(s), vinegar, oil, herbs and garlic create a lively marinade for bone-in pork chops. Recipe—and multiple variations—below.

I AM NOT BIG ON PLANNING. NEVER HAVE BEEN. So one of my challenges with cooking, especially these days, is having/getting ingredients. Far too often, I’ll look at a recipe that sounds interesting only to see that I don’t have a crucial ingredient. Or several. Continue reading “Get creative with what you have on hand: Grilled Dijon Balsamic Pork Chops” →

Fennel seed finesses Instant Pot Pork and Cabbage Stew

Pork, cabbage and potatoes create a hearty, peasanty stew; fennel seed subtly elevates it. Recipe below.

IT IS NOW DAY WHATEVER IN THE SHUTDOWN, and we are still self-isolating. I said three weeks ago that we hadn’t been inside any building that is not our house for some time. That remains true. We also have not eaten anything that was not cooked by one of us. I’m happy to report that we are okay with that. Continue reading “Fennel seed finesses Instant Pot Pork and Cabbage Stew” →

A little kimchi delivers big flavor in Instant Pot Country-Style Pork Ribs with Kimchi

A modest amount of kimchi has a big, delicious effect on boneless country-style pork ribs, and the Instant Pot makes it weeknight-quick. Recipe below.

I’VE NEVER BEEN A FAN OF TV COOKING CHALLENGES, those ridiculous shows in which contestants are given a handful of seemingly random ingredients and 45 minutes to turn it into something. But now, we are all living that show on a daily basis. Going into the kitchen, delving ever deeper into the fridge, the freezer, the pantry, trying to turn something, anything, into dinner. Continue reading “A little kimchi delivers big flavor in Instant Pot Country-Style Pork Ribs with Kimchi” →

Two distinctly French ingredients flavor Dijon and Cognac Beef Stew

Cognac and two Dijon mustards flavor this rich, hearty classic French stew. Recipe below.

LOOK UP CARNIVOROUS FRANCOPHILE in the dictionary and you’ll probably see my picture. Okay, it’s not a real dictionary term, but it should be. The French are particularly good at taking humble cheap cuts of meat—beef chuck roast, for instance—and slow cooking them into something spectacular. Dijon and Cognac Beef Stew is a perfect example. Continue reading “Two distinctly French ingredients flavor Dijon and Cognac Beef Stew” →

Dessert? Dinner? Five recipes show how dried tart cherries do both

Ricotta Chevre Cake

[su_dropcap style=”flat”]L[/su_dropcap]ast week’s scone recipe left us with a surplus of dried tart cherries—and a reminder of how deliciously versatile they are. Here are five ways you can use dried cherries, some sweet, some savory. Continue reading “Dessert? Dinner? Five recipes show how dried tart cherries do both” →

Seven recipes show basil does more than pesto

Soupe Au Pistou

PESTO IS A NOBLE USE OF FRESH BASIL, NO ARGUMENT HERE. But there are lots of other things basil does well. Here are seven recipes to use up the last of this season’s bounty in your garden. Continue reading “Seven recipes show basil does more than pesto” →

A new way to love our favorite cheap cut: Chinese-style Short Ribs

Hoisin sauce, ginger, garlic and scallions help flavor these hearty short ribs. You can cook them quickly in your Instant Pot—or braise them slowly in the oven. Recipe below.

WE HAVE COOKED SHORT RIBS SO MANY TIMES, SO MANY WAYS. So when we had dinner guests coming this weekend and spotted beautiful flanken-cut ribs at the meat market, I wondered if I could find a new way to cook them. The answer, of course, was yes. Continue reading “A new way to love our favorite cheap cut: Chinese-style Short Ribs” →

The seriously foolproof Pork Shoulder Roast

A handful of simple ingredients and even simpler prep and cooking deliver a tender, juicy, wonderfully flavorful pork roast. Recipe below.

WHEN MAKING ROASTS IN THE OVEN, one challenge recipes invariably address (with varying degrees of success) is how to keep the meat from drying out or becoming tough—or both. Beef roasts are particularly prone to these issues, especially the cheap cuts. Not so with pork shoulder roasts. This flavorful cheap cut comes out juicy and tender with practically no fuss at all. And as a bonus, it tastes like you worked really hard to get it just so. Continue reading “The seriously foolproof Pork Shoulder Roast” →

A traditional Mexican favorite, not so slow cooked: Beef Barbacoa Tacos

Barbacoa is a flavorful Mexican meat preparation with many variations. Here, it’s cooked in an Instant Pot and served as tacos. Recipe below.

Beef Barbacoa Tacos

[su_dropcap style=”flat”]I[/su_dropcap]t is colder in Chicago right now than in Antarctica. And the North Pole. And Mount Everest. But even before the polar vortex bore down on us this week, bringing the coldest weather in a generation, snow and cold had us thinking of meaty, stewy, cozy dishes. And as luck would have it, Marion had recently come across a barbacoa recipe. Continue reading “A traditional Mexican favorite, not so slow cooked: Beef Barbacoa Tacos” →