Great Recipes and Food Tips
Pork tenderloin is the filet mignon of the pig. It is incredibly moist and tender with a light, mild flavor. The easy savory/sweet glaze with its distinct flavors of pomegranate and balsamic vinegar is the perfect topper to complement mildness of the meat. The petite pork medallions will melt in […]
The Difference Between Pork Loin and Pork Tenderloin Your recipe calls for a pork tenderloin, but when you get to the market, you find both pork tenderloin and pork loin. Which one do you need? The size difference is obviously extreme. In short, the large pork loin is normally prepared […]
The Denver omelet (also known as a Western omelet) is a classic breakfast full of flavor. Here I’ve turned it into a frittata pie with a crust made of artisan bread. It has all of the traditional Denver omelet ingredients, plus Swiss and Parmesan cheeses. It’s a great breakfast to […]
Scalloped potatoes have always been a favorite of mine, and as is with most foods, they are much better when made from scratch. The box just doesn’t cut it. I’ll bet you don’t know the secret ingredient to giving your scalloped potatoes that pop of flavor. It’s none other than […]
Spaghetti sauce (or tomato gravy to my Italian friends) is a staple in most households. Rather than watching over the pot for a long, slow-cooked version on the stove, it’s just as easy to toss it all in the crockpot. You won’t need to worry about stirring or boilovers, and […]
BBQ spareribs are a big favorite of mine. They are expensive at restaurants and usually disappointing. The barbecue afficionado will argue that they must be smoked low and slow on a wood-burning grill, but time and weather do not always permit cooking them the tried and true way. My oven […]
Boneless pork loin chops are like the top round steaks of the pig. They are quite lean and can sometimes be a little tough. A little pounding with my favorite meat mallet makes them tender. It’s the quick pan sauce that is really the icing on the cake, and easy […]
The pork rib roast is basically the prime rib of the pig, so why not cook it the same way? This method produces a very tender, juicy result where the flavor of the meat shines. The glaze gives a gentle kick to the taste buds, but it’s not overpoweringly spicy. […]
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