An elegant yet easy approach to roast pork that draws on iconic autumn flavors. And it’s as affordable as it is impressive.
About Diana Henry
Diana Henry was named “Cookery Writer of the Year” by the UK’s Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph. She’s the author of Crazy Water, Pickled Lemons, Cook Simple, Plenty, and most recently, Salt Sugar Smoke. She also writes for several UK magazines, including Country Living, Delicious, and House & Garden. Henry lives in London with her partner and children.@dianahenryfood
Beet and Carrot Fritters
Shame we didn’t have these little lovelies on our plates when we were being admonished by our parents to “eat your veggies!”
Slow-Roasted Pork Shoulder with Stuffed Squash
A long, slow spell in the oven coaxes this lusciously fatty, fat, fat pork roast into supple, aromatic, cider-infused, sigh-inducing submission.
Sugar Christmas Snow Cookies
What exactly is a snow cookie? It’s a delicate, melt-in-your-mouth moment of loveliness, and it’s as easy to roll,
bake, and decorate as it is to admire–and devour.
Pain Perdu ~ French Toast with Raspberries
Happy National French Toast Day! This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s the best way to celebrate, we think.
Wine-Soaked Autumn Pudding
An autumnal take on the classic British summer pudding, melding booze and berries and apples and plums to really quite a lovely effect.
Zucchini with Ricotta, Mint, and Basil
Another suggestion for all that zucchini stashed everywhere–layer golden zucchini with salty, melty cheese. It’ll make you thankful for the bounty.
Poached Nectarines
A stunningly chic summer dessert with a taste that belies its ease of prep. We promise, we won’t tell if you don’t.
Turkish Coffee Ice Cream
Folks are saying this is the simplest ice cream recipe they’ve ever made. They’re also calling it the most satisfying.
Homemade Harissa
In the words of one of our recipe testers, “If this sauce is what Moroccan food is all about, then I’m all in.” Us, too.