Do you suffer the old internal temperature anxiety around pork chops? When is pork really done? Is it safe? The other white meat should really be the pale pink meat because once it goes white, it’s too late for anything but lots of gravy. The pork guys say 160°F (and that’s a lot lower than they used to say). The restaurant guys say pull pork out of the heat at 135°F. We tend to go with 140°F, and it seems to work. To tame the chewy chops, you should brine first. Then be bold enough to stay in the pink. Once out of the brine, the chops must be patted dry or you won’t get any crust. Wet chops look steamed. For the restaurant hot salamander sear, give lean pork chops a little oil massage to encourage browning under a hot broiler.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.