A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. 1. Set the oven at 350 degrees. Have on hand a large roasting pan. 2. Place ...

December is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not the ...

This simple salt and pepper-seasoned roast makes for an impressive presentation fit for a crowd. A generous pork loin rack gets browned, then roasted over a bed of vegetables so just one pan gets ...

Open the pork like a book. Season the pork with 1 teaspoon of the salt, and the sage, rosemary, and pepper, rubbing it all over, on the inside and the outside. Preheat the oven to 425°F. In a small ...

Christmas dinner rotates in our family — not where we gather but what we serve. Last year, as we felt somewhat flush, prime rib starred. Two years ago, roast duck with mole poblano. I know the year ...

1. In a food processor, pulse the garlic until it is coarsely chopped. Add the cilantro and parsley and pulse until blended. Add the jalapeno, vinegar, and a pinch each of salt and black pepper. Pulse ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Florentine Pork Loin Roast (Arista di Maiale) Yield: 4 to 6 servings 2 ½- to 3-pound “frenched” bone-in pork loin roast (4 to 6 ...

From “The Art of Simple Food,” by Alice Waters (Potter). Serves 4. Ingredients 1 bone-in pork loin (4 ribs) or 1 boned pork loin (2 1/2pounds) Salt Fresh-ground black pepper Directions Season the pork ...