This old-fashioned pork roast is just like what your grandma would put on the table for Sunday night supper. No complaints here.
This is not the insipid, gloppy, cloying sauce you had on last night’s Chinese takeout. This is, quite simply, sweet and sour and lovely.
Quick, healthful, gluten-free, easy to clean up, and maybe even able to lower your husband’s cholesterol. Anything else?
An impressive impromptu dinner that’s done in less than 30 minutes and a cinch to clean up. You’re welcome.
Normally we have an issue with people talking fresh to us. But in the case of these agua frescas, we’re all ears.
Go on, dribble this diva of a summer dressing over any vegetable you’ve pulled from the grill. You know you want to….
More tart than sweet is what you’ll find this perfectly puckery little limeade to be. That’s sorta the point, eh?
There’s adobo and then there’s adobo. But let’s not get hung up on semantics. Not when these pork chops are waiting to be devoured.
Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Good. Then you’ve got the makings for the easiest enchiladas ever.
Four words we love to see on a random weeknight recipe? “Crazy easy recipe alert!” Also, “Is really insanely satiating.”
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
Michel Richard lets loose with some fanciful flourishes in fashioning this lovely tart—both the recipe and the artsy rendering.
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