Lean, tender cuts of pork such as the loin are often roasted on the bone, which adds flavor and helps prevent the meat from drying out during cooking. Boneless pork is also delicious when roasted, so long as you avoid overcooking—a common refrain throughout any lesson on roasting—and build in flavor through various techniques, such as barding with pancetta (page opposite). Because the exterior of the pork will not “sear” in the oven when covered in pancetta, it needs to be browned first on the stove, then rubbed with herbs. To roast the pork without barding, do not sear it first on the stove; the initial high heat of the oven will promote sufficient browning. To ensure a flavorful outcome, season generously with salt and pepper, then rub with some olive oil along with the herbs. Or make small slits in the top of the loin and insert slivers of garlic in each (known as “larding” with garlic, rather than the traditional fatback or lard; this technique is demonstrated in the leg of lamb recipe that follows).
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.