This is a festive roast for a holiday meal. Ask the butcher to prepare it so the chops can be cut into serving portions easily. Allow one to two chops per adult serving. Because the crown roast of pork is a very lean cut, it should be cooked to 160°F. It has a tendency to be oval rather than round because it is made from two pork loins trimmed and tied together. To improve the shape, I place a lightly oiled, heatproof glass jelly jar down into the center (described in step 3).
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.