Prepare grill or broiler to medium heat. Trim off sharp points of leaves so a tuft remains. Grasp tuft and, using a large knife, cut off tough outer skin with wide downward strokes. Remove the ...

Preheat oven to 350 degrees. In a small bowl whisk together the balsamic vinegar, honey, olive oil, rosemary, mustard and salt and pepper. Cover the bottom of a medium skillet with vegetable or canola ...

This month’s meal pays tribute to some of the unsung heroes of the summer. Those that are present throughout the season, but are often overshadowed by the big boys. No, I don’t mean Cadel, but hats ...

I bought some first-of-the-season rhubarb at a farm market, not knowing how I would prepare it. That planning started on my way home, and my first I thought was to make a dessert with it, maybe a ...

Sometimes the wintertime blues can be just what the doctor ordered, especially if they’re the kind that grow on bushes. Besides being a delicious addition to your diet, blueberries have been linked to ...

1. In a small saucepan, combine dried cranberries and 1 cup water. Bring to simmer and cook for 2 minutes. Drain, reserving liquid as well as cranberries. Set aside. 2. In a large, nonstick skillet, ...

Sweet maple syrup, spicy mustard and tart balsamic vinegar make an unusual sweet and sour glaze for sauteed pork medallions. The medallions are made by cutting pork tenderloin into slices and then ...

This delicate pork dish with sauteed greens and tomatoes is almost impossibly simple to make. Both come from the loin of the pig, but from different parts within that. There are several kinds of pork ...

Pork tenderloin fillet is a highly versatile ingredient that can be used in Asian stir-fries, roasted in the oven, stuffed and wrapped in prosciutto or simply pan-fried in medallions as it is here.

Most days around this time, I start wondering what we have in the fridge for supper. Are there enough leftovers from yesterday? Do I have my standby of chicken that I can whip up into something easily ...