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.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.