After a couple of decades advertising pork as “the other white meat,” during which pork chops become as lean as chicken, a new type of fattier, richer-tasting pork is finally infiltrating the butcher’s case and restaurant menus. This “new” pork is from older breeds not suited for large-scale intensive farming, so it’s mostly raised by small farmers who use natural farming methods and fewer antibiotics, and allow the pigs to roam freely. This heritage-heirloom-rare breed-pedigreed pork tends to be darker and redder than conventional supermarket pork. Look for it at your local farmer’s market or CSA (Community Supported Agriculture program), online, or at gourmet markets. Regardless of whether you use heirloom or traditionally farmed pork, it is important not to overcook the loin, a fairly lean cut of meat. Be sure to use an instant-read thermometer to gauge the internal temperature.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.