There is an old wooden-handled cleaver hanging from a hook in Mama’s kitchen, the cleaver Meme and Dede used to chop the barbecued pork. Pig roasts were better than the fair or carnival when I was a child. Uncle Raymond would chase the children with the pig’s tail and Meme would always let me sneak a piece of the crisp, golden brown skin. This quick and easy pulled pork tenderloin is a far cry from pit-cooked shoulder, but it is a very good imitation. It is a perfect recipe for a busy week when there is less time to cook. The key to the brief cooking time is to first sear the meat to a dark brown, not tan or beige, but a nice crusty brown.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.