1 ( 3 1/2-pound) boneless center-cut pork loin roast, trimmed

3 tbsp sugar

2 tsp minced fresh thyme or 3/4 tsp dried

Salt and pepper

3 pounds small red potatoes, unpeeled, halved

1 small shallot, minced

1 tbsp extra virgin olive oil

12 ounces bacon

10 ounces frozen peaches,thawed and cut into 1-inch pieces

1/4 cup dry white wine

1 tbsp cider vinegar

2 tsp whole grain mustard

  1. Rub pork with 1 tbsp sugar and 1 tsp thyme and season with salt and pepper. Wrap pork in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  2. Adjust oven rack to middle position and heat oven to 250 degrees. Combine potatoes, shallot,oil, remaining 1 tsp thyme.1/2 tsp salt, and 1/4 tsp pepper in 16 by 12-inch roasting pan.
  3. Arrange bacon slices prallel to counter’s edge on cutting board, overlapping as needed to match lenght of roast.
  4. Unwrap roast and place in center of bacon, with longer side of roast perpendicular to counter’s edge. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
  5. Place bacon wrapped- roast, seam side down, on top of potatoes. Roast pork and potatoes until pork registers 90 degrees, 50 minutes to 1 hour.
  6. Remove pan from oven and increase oven temperature to 475 degrees. Continue to roast pork and potatoes until bacon is crispy and browned and pork registers 130 degrees, about 30 minutes longer.
  7. Transfer pork to carving board, tent with aluminum foil, and let rest for 15 minutes. Toss potatoes with pan juices, season withh salt and pepper, and transfer to platter; cover with foil to keep warm.
  8. While pork rests, combine peaches, wine, vinegar,mustard, and remaining 2 tbsps sugar in bowl and microwave, stirring occasionally, until thickened, 8 to 10 minutes. Slice pork 1/2 inch thick and serve with potatoes and peach sauce



The texture of this salad depends upon very thinly sliced cucumbers and shallots. Be sure to slice the vegetables 1/8 to 3/16 inch thick; a mandoline will make a quick work of preparing the vegetables. This salad is best served within 1 hour of being dressed.

2 small cucumbers, peeled,halved lengthwise,seeded, and sliced thin

2 1/2 tbsp white wine vinegar

1 tsp extra virgin olive oil

1 tsp sugar

3/4 tsp lemon juice

Salt and pepper

2 tbsp chopped pitted kalamata olives

1 small shallot, sliced thin

1/2 tsp minced fresh oregano

1 1/2 tbsp sliced almonds. toasted and chopped coarse

1.Line rimmed baking sheet with paper towels  and evenly spread cucumber slices on sheet. Refrigerate while preparing dressing.

2. Bring vinegar to simmer in small saucepan over medium-low heat; continue to simmer until reduced to 1 tbsp, 3 to 5 minutes. Transfer to large bowl and let cool completely, about 5 minutes. Whisk in oil,sugar,lemon juice, 1/2 tsp salt, and pinch pepper until well combined.

3. Add olives, shallot, oregano, and cucumbers to bowl with dressing and toss to combine. Let set for 5 minutes, then toss to redistribute dressing. Season with salt and pepper to taste, sprinkle with almonds, and serve


12 ounces boneless country style pork ribs, trimmed
Salt and pepper
1/2 tsp sugar
Tbsp olive oil
1 tbsp unsalted butter, cut into 2 pieces
1 shallot , minced
1/2 tsp all- purpose flour
1/4 cup chicken broth
1/4 cup apple cider
1/4 tsp minced fresh sage, parsley, or thyme
2 tsp whole grain mustard

1. Cut each rib lengthwise into 2 or 3 pieces about 3/8 inch wide. Cover each piece with plastic wrap and pound to even 1/4- inch thickness with meat pounder. Pat cutlets dry with paper towels and season with salt and pepper. Sprinkle sugar evenly over each cutlet.
2. Heat oil in 12- inch skillet over medium – high heat until just smoking. Add 1 piece of butter, let melt, then quickly add cutlets. Brown cutlets on both sides, about 2 minutes per side; transfer to plate and tent loosely with aluminum foil.
3. Add shallot to fat left in skillet and cook over medium heat until softened, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, cider, and sage, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened, 2 to 3 minutes.
4. Return cutlets and any accumulated juices to skillet and simmer until heated through, about 30 seconds; transfer cutlets to platter. Off heat, whisk mustard and remaining 1 piece butter into sauce and season with salt and pepper to taste. Pour sauce over cutlets and serve.


Try to purchase sole fillets that is similar in size si that they cook at the same rate. If the fillets are very large (6 ounces each), serve just 1 fillet per person and increase the steaming time to 6 to10 minutes in step 4 . Small (3-ounce) haddock or flounder fillets can be substituted for the sole if desired . If the sauce cools while the fish is cooking,reheat it briefly over medium low heat before serving.

1 lemon, cut into eight 1/4-inch- thick slices,plus 1/2 tsp juice
1 tp extra virgin olive oil
1 small shallot , minced
1 garlic clove, minced
1/3 cup chicken broth
2 tbsp dry white wine
1/2 cup frozen peas
Salt and pepper
4 (3-ounce) boneless, skinless sole fillets, 1/8 to 1/4 inch thick
1 tbsp chopped fresh basil

1. Fit Dutch oven with steamer basket and add water to pot until it just touches bottoms of basket. Line basket with 4 lemon slices, cover,and bring to boil.
2. Meanwhile, heat oil in small saucepan over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in garlic and until fragrant,about 30 seconds. Stir in broth and wine and bring to simmer. Stir in peas and cook until tender , about 2 minutes . Transfer mixture to blender and process until completely smooth , about 30 seconds, scraping down sides of blender jar as needed . Return sauce to now-empty saucepan , stir in lemon juice , and season with salt and pepper to taste ; cover to keep warm.
3. Pat sole dry with paper towels and season With salt and pepper. Arrange fillets skinned side up with tail end pointing away from you. Tightly roll fillets from thick end to thin end.
4. Reduce heat under Dutch oven so that water is at simmer. Place bundles seam side down on top of each lemon slice and top with remaining 4 lemon slices. Cover and steam until fish flakes apart when gently prodded with paring knife, 4 to 6 minutes. Gently transfer fillets to individual plates, discarding top lemon slices. Top fillets with sauce and sprinkle with basil. SERVE.

In this simple dinner, the fish and the couscous Cook in the same packet—in less than 30 minutes.


Be sure to choose fillets of similar thickness so they will cook through at the same time. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.

1/4 cup minced fresh cilantro
2 tbsp extra virgin olive oil
1 tbsp grated fresh ginger
2 tsp smoked paprika
2 cloves garlic, minced
2 tsp grated lemon zest plus 1 tbsp juice, plus lemon wedges for serving
1 tsp ground cumin
1/8 tsp red pepper flakes
Salt and pepper
Brown sugar
3/4 cup couscous
1 cup boiling water
2–(6-to 8- ounce) skinless white fish fillets, 3/4 to 1 inch thick
1. Adjust oven rack to middle position and heat oven to 400*. Combine 3 tbsp cilantro,oil, ginger, paprika, garlic, 1-1/2 tsp lemon zest, lemon juice, cumin, and pepper flakes in a small bowl. Season with salt and pepper and sugar to taste.
2. Place couscous in medium bowl. Pour boiling water over couscous. Immediately cover with plastic wrap and let sit until liquid is absorbed and couscous is tender, abou 5 minutes. Fluff couscous with fork, stir in remaining 1/2 tsp lemon zest, and season with salt and pepper to taste.
3. Pat fish dry with paper towels any season with salt and pepper. Place two 14-inch lengths aluminum foil on counter. Divide couscous in half and mound in center of each foil piece; place fish on top couscous. Spread 1 tbsp sauce over fish and couscous, crimping edges to seal.
4. Arrange packets side by side on rimmed baking sheet . Bake until fish registers 140 degrees and flakes apart when gently prodded with paring knife, 14 to 18 minutes. Transfer fish and couscous to plate, sprinkle fish with remaining 1 tbsp cilantro. Serve with remaining sauce and lemon wedges.


1  12-to 14- pound turkey, thawed frozen

Kosher salt and freshly ground pepper

1 tsp ground coriander

1 tsp ground allspice

1 small orange, halved

1 shallot, halved

1/4  small bunch fresh parsley

4 tbsp unsalted butter, melted

1  1/2 cups low sodium chicken broth

1/2 cup pineapple preserves

1 tbsp apple cider vinegar

1.  Position an oven rack in the lowest positon ( remove the other racks); preheat to 350*. Remove the neck nad giblets from the turkey and reserve for gravy. Pat the turkey dry with paper towels and put breast-side up on a rack set in a large roasting pan.

2. Combine 2 tbsp salt, 1 tbsp pepper and the coriander and allspice in a small bowl. Squeeze the orange halves all over the turkey and rub the juices into the skin, then stuff the squeezed oranges into the cavity along with the shallots and parsley. Brush the turkey all over with the melted butter, then sprinkle all over with the spice mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour the broth nto the roasting pan.

3. Microwave the pineapple preserves in a small microwave-safe bowl until melted, about 1 minute; strain to a fine-mesh sieve into a small bowl. Stir in the vinegar.Set the glaze aside.

4. Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh rgisters 165*, 2 1/2 to 3 hours, brushing with the pineapple glaze twice during the last 30 minutes of roasting, use about two-thirds of the glaze. (Tent the turkey with the foil if the skin gets too dark.) Remove from the oven and brush with the remaining glaze. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving.

5. Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat ( or drizzle on your stuffing). Serve the turkey with the deffated drippings.

« Older Entries