As the weather gets cooler, my dinner thoughts turn to comforting roasts. Then the time crunch of real life intrudes. To satisfy my craving but keep cooking time short, I slice pork tenderloin (the ...

Using a long, sharp knife, slice the roast lengthwise, stopping a couple of inches short of cutting all the way through. (Or, ask your butcher to do this for you.) Open the roast like a book. Salt and ...

Marcelle found this recipe in a magazine and adapted it to her own taste.Roast loin of pork with apricots and prunes Makes 8 to 10 servings 10 to 12 dried, pitted prunes 8 dried apricot halves 1 1/2 ...

Note: When Michelle Huneven started thinking about recipes to serve at a fund-raising dinner that she was to cook for her church, a friend suggested this traditional French country dish. It can be ...

Season the chops with salt and pepper. Place flour in a dish and coat the chops with the flour. Heat oil in a Dutch oven over high heat and brown the chops, about 3 minutes per side. Transfer to paper ...

This recipe from America’s Test Kitchen’s new cookbook, “The Outdoor Cook: How to Cook Anything Outside Using Your Grill, Fire Pit, Flat-Top Grill and More” (ATK, $29.99) covers equipment, fuel, fire ...

Dried fruit added to a savory main dish is common in many North African and Middle Eastern cuisines, but much less so in ours. Fruit offers a bright note to dinner during our dark New England winters.

In the world of glamorous fruits and vegetables, prunes probably rank near the bottom, somewhere close to rutabagas. Yet these luscious, sweet dried plums are commonly used in cakes, pies and desserts ...