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Posts Tagged ‘pork’

by Sarah Steimer

Chickpeas, chorizo and chevre

This was such a quick, one-pan meal that packed significantly more flavor that I could have expected. I’d love to tell you how the leftovers were, but we had seconds and polished the whole thing off in one sitting.

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by Caitlin Saniga

Pork chops with olive tapenade

Joel’s fridge is usually well stocked with two things: pork chops and bags of salad greens. Not too shabby for a bachelor. I don’t tend to keep much meat in my kitchen, so it’s been a fun challenge for both of us to come up with new and interesting ways to serve the pork he has. (He even wowed me one night with a tangy Dijon-glazed pork chop sliced over a pretty salad. I’ll have to get his notes on that one and share it.) For this recipe, I tenderized and pan-fried the pork chops and served them with hefty spoonfuls of olive tapenade. Salad greens with roasted red peppers and balsamic dressing rounded out the plate.

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by Caitlin Saniga | photos by Joel Hawksley

Ginger-soy pork chops

I don’t cook a whole lot of meat, but when I do, I gravitate toward pork. Joel and I made these pork chops for a pre-Valentine’s Day dinner, and we loved the way they paired with a side of tangy roasted broccoli (Recipe coming Friday!). Bonus: No garlic breath!

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by Caitlin Saniga

Grilled tenderloin

The mustard-curry sauce formed a nice crispy crust on the grill, but the center of the meat stayed moist and tender. Next time, I might serve this dish with saffron rice and mint or mango chutney. And grilled peaches for dessert is a must.


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by Caitlin Saniga | photos by Joel Hawksley

Banh mi from Viet Sub in Roanoke, Va.

The banh mi from Viet Sub in Roanoke, Va., measure about 10 inches in length, and they’re brimming with fresh-tasting ingredients. If you’ve never tried banh mi before, I recommend bringing a friend and splitting the three sandwiches so you can try all of the variations.

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by Sarah Steimer

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.


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by Caitlin Saniga

Balsamic pork kebabs with smoky peach sauce

Marinating the pork in vinegar makes it extra tender. But the star of this dish is the smoky peach sauce. Don’t be afraid of black char when you’re grilling the peaches. It adds flavor!


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