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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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The silky French vanilla sauce that goes with everything.
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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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.