This is not your mild-mannered pork chop! The pork porterhouse is two cuts of meat in one—just like its better-known cousin the beef porterhouse. From the short loin of the pig, the pork porterhouse (porkerhouse?) consists of the soft, luscious tenderloin on one side of the bone and the meatier loin on the other. The classic American accompaniment to pork is, of course, apples. But in place of the traditional applesauce, I like to serve these hefty chops with the time-honored duo of apples and potatoes. Called deux pommes, or two apples—one from a tree and one from the earth—the two are sautéed together until crispy and golden brown. To show off more of fall’s cornucopia, I’ve added quince, “Eve’s apple,” to the mix. Slathering the chops with quince jam (membrillo in Spanish cuisine, cotognata in Italian) is a sophisticated nod back to that applesauce. Be sure to cut the quince, apples, and potatoes into similar-sized pieces, so when they’re cooked they all look the same. The mystery is part of the fun; there’s no telling which bite will be which pomme.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.