Through changes in breeding and feed, today’s commodity pork cuts are 16 percent leaner and have 27 percent less saturated fat than those of just fifteen years ago. In my humble opinion, this might be a little too lean. Lower fat means less flavor and moisture within the meat. Regardless, one of my favorite cuts of meat for the charcoal grill is still the pork tenderloin. This lean cut has fewer than three grams of fat for a three-ounce serving; that’s as lean as a skinless chicken breast. Sometimes the pig doesn’t get the love it deserves, you know? To highlight the versatility of pork tenderloin, I served this recipe, inspired by my extensive travels in the Caribbean, the first time I cooked for the James Beard Foundation in New York City. Although I served it as an appetizer right off the grill, it also makes a wonderful main course. It combines some of my favorite Southern barbecue flavors with the traditional acidic punch of the food of the islands.
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.