Braised Pork Loin with Rosemary
Pork loin is always delicious. But pork loin is even better when it’s simmered in wine and aromatics. And did we mention how dang easy it is?!
Pork loin is always delicious. But pork loin is even better when it’s simmered in wine and aromatics. And did we mention how dang easy it is?!
We like this recipe because it’s both kid-friendly and kid-chef-friendly. But it doesn’t taste like it, we promise…even the adults will clamor for more. Did we mention barely any cleanup?
An umami-rich roasted vegetable stock that’s also vegan from British phenom Nigel Slater. And it’s just begging to be used any way you please.
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Easy. Inexpensive. No preservatives. Few ingredients. Ample uses. You may never go back to store-bought mustard.
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Shatteringly crisp skin. Tender meat. And a stovetop that isn’t spattered with grease. This is gonna change your weeknight chicken game.
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Remember the good old days when “bone broth” was simply called “beef stock”? Sigh. Whatever you call it, it’s still simple to make. And still spectacular to taste.
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Add zest to your side dishes this season with these BBQ Glazed Smoked Brussels Sprouts loaded with bacon and served with a quick homemade aioli. So good, you’ll watch everyone come back for seconds! Brussels Sprouts. Everyone loves to hate them. …
Restaurant-worthy Brussels sprouts but with the ease of making them at home any darn time you like. You’re welcome.
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