The curvature is perfect: no flab at the spine, and so nice for nibbling, especially the crunchy, charred edges around threads of tender meat. The silky-sweet hoisin glaze pumped up with ginger and garlic is meant for licking.

Whether you high-heat-roast or grill pork tenderloin it’s a quick and easy entree. Use your favorite bottled teriyaki sauce and marinate 2 pork tenderloins for 30 minutes. I love the smoky taste and slightly charred flavor that comes from grilling, but roasting at 450°F. also gives good results. In either case, use an instant read… Read More

This roast is simple enough for a Sunday supper with the family yet elegant enough for entertaining during the holidays. In either instance, it is a snap to prepare. The dried fruit creates a colorful and immensely flavorful channel down the center of the roast. The mustard coating seals in the moisture, creating a delicious… Read More

This dip is packed with chunks of spicy-hot chorizo, punctuated with fire-roasted chiles, and speckled with bits of fresh tomato. The cheese, of course, isn’t sliced from a boxed loaf; it’s a flavorful, reduced-fat Mexican shredded cheese combo of mild Colby cheese, Monterey Jack, and nutty Cheddar cheese.

I don’t know what the orange goopy stuff is that’s served with tortilla chips at ballparks in sectioned, Styrofoam trays, but it sure isn’t the real-deal, finger-lickin’ chile con queso that I know. This is the real deal. This dip is packed with chunks of spicy-hot chorizo, punctuated with fire-roasted chiles, and speckled with bits… Read More