This is a very simple country-style recipe, kind of like the old family standby of fried pork chops, and is quite tasty if prepared correctly. It is important not to overcook the pork or it will be dry and chewy. In Mexico, pork shoulder chops or other secondary cuts are traditional, but I’ve used pork loin here to make preparation as easy as possible. Leave any fat on the loin to help keep it moist. If your loin is very lean (and modern pork tends to be very lean), letting it sit in a brine made of 8 cups water, 2 tablespoons kosher salt, 1/2 cup plus 2 tablespoons sugar, and 1 head garlic, halved, for 2 hours will make the pork juicier and give it a nice aroma.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.