One trick that I learned a long time ago about cooking pork is that you have to brine it. The brine for this recipe is a sugar-salt solution mixed with apple juice concentrate (you will need 2 cans of frozen juice) for the brine and spiced apples. With its sweet apple flavor, this is an intense marinade that works miracles on pork chops. Trust me—once you taste a thick pork chop that’s been flavored in a brine, you will never go back. Cozy up to your butcher to get the pork chops cut to your liking. Thin pork chops—no way! Serve this with Corn Pudding (page 236).
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.