Of course stormy weather can sometimes force us to turn back a few paces for a reality check. But even if the weather stays warm, here’s an argument for holding spring at arm’s distance for a little ...

Ginger Hale from Ruxton wrote in search of a recipe she has lost for pork chops cooked with prunes and molasses. She said that her mother got the recipe in the mid-1940s from what must have been one ...

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 ...

Cook’s notes: Crème fraîche is a thick, tangy cream with the consistency of sour cream. It doesn’t curdle when heated, so it is perfect for adding to sauces. It is sold in the dairy case of some ...

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 ...

1. Set the oven at 375 degrees. Oil a rimmed baking sheet. 2. In a small saucepan, combine prunes, Armagnac, water, and cloves. Bring liquid to a boil, lower the heat, and simmer for 15 minutes. With ...

Place the prunes in a small bowl and cover with the wine. Heat in a microwave for a minute on high and let sit for 20 minutes or so to plump. (Alternatively, you can heat the wine in a saucepan and ...

Put this in your dinner party rotation. The dish doesn't try too hard, but then brined pork, grappa, prunes, fresh herbs and lemon don't have to. When you cook the prunes in Step 5, they will look ...

Of course stormy weather can sometimes force us to turn back a few paces for a reality check. But even if the weather stays warm, here’s an argument for holding spring at arm’s distance for a little ...

Ginger Hale from Ruxton wrote in search of a recipe she has lost for pork chops cooked with prunes and molasses. She said that her mother got the recipe in the mid-1940s from what must have been one ...