Oranges, lemons and grapefruits and their bright, sharp tastes are perfect to drive away the end-of-winter grays—that blah feeling from too many stews and soups and pasta dishes. Enjoy! And please let us know your favorite end-of-winter, not-quite-spring dishes. Carnitas—Citrusy, smokey pork is a perfect Mexican dinner (and you can make it in your slow […]
Pulled pork sandwiches that taste like a pitmaster basted them all day, but take almost no time at all. The secret is your slow cooker, and literally just 10 minutes of your time. If you have leftovers, and I’m guessing you won’t, you can use the meat to top a salad, stuff in a quesadilla […]
Illinois is one of the top pig producing states. This means you can find plentiful, fresh pork raised by Illinois families at your grocery store.
From “Off the Menu: Staff Meals from America’s Top Restaurants” by Marissa Gugggiana. This dish is from Siren Hall in Elk Rapids, Mich. This recipe utilizes the trim from a pork-tenderloin dish on Siren Hall’s menu and could also be made from other trim you have on hand–any strips of meat that are suitable for […]
Pork tenderloin can be made in a snap on a weeknight, but the herb-cheese-bread crumb topping on this recipe makes it guest worthy or just hey-we’re-all-home-tonight worthy. This recipe is adapted from “It’s A Shore Thing,” the Junior League of Evanston-North Shore’s cookbook that celebrates cooks and dishes from the North Shore. Serves: 4 Prep […]
