Pork loin is one of my favorite meats to convection roast because it’s readily available and easy to handle, requiring no special trimming or cutting. If you simply season it with salt and pepper and use the same temperature and timing as with this recipe, the meat is tender and delicious. Most ovens come with a probe. When you’re roasting pork loin it’s best to use it, so that you don’t accidentally overcook the meat, making it dry rather than succulent and juicy. Set the probe to 160°F. The roast continues to cook for a few minutes once you’ve removed it from the oven. When you convection roast the pork, it is done in one-third to one-half the usual time.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.