This is a very simple country-style recipe, kind of like the old family standby of fried pork chops, and is quite tasty if prepared correctly. It is important not to overcook the pork or it will be dry and chewy. In Mexico, pork shoulder chops or other secondary cuts are traditional, but I’ve used pork loin here to make preparation as easy as possible. Leave any fat on the loin to help keep it moist. If your loin is very lean (and modern pork tends to be very lean), letting it sit in a brine made of 8 cups water, 2 tablespoons kosher salt, 1/2 cup plus 2 tablespoons sugar, and 1 head garlic, halved, for 2 hours will make the pork juicier and give it a nice aroma.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.