The drippings from this roast are far too salty to make a gravy or sauce, says Marianne Anderson, who suggests using a reduction of beef broth, shallots and butter if you want to serve the meat with a ...

BEFORE there was the stove, there was the rotisserie. And although there’s no denying that progress has its advantages -- can you imagine spending a summer afternoon tending a live fire in your ...

I made this pork loin last week while staying with my fiancee’s family in cold, western Colorado. I wanted to cook something that would feel special, so I bought a six-pound pork loin that still had a ...

Buttermilk-Brined Pork Chops are center-cut pork chops that are marinated (brined) in a flavorful blend of buttermilk, olive oil, honey, lemon juice, garlic, kosher salt, Italian seasoning, ground ...

Before refrigeration, brining was necessary to preserve meat. Today brining is popular again among home cooks and chefs. It gives flavor and tenderness to meat and poultry. And, it is very simple to ...

Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until ...

East Coast transplants and sandwich fanatics, take note: Jerry’s Roast Pork is nearly here. The garlic roast pork-focused ...

It’s hard to beat grilled chicken breasts for an easy summer supper. I know, because I serve them at least twice a week. But even a super fan like me has to admit that boneless, skinless breasts dry ...