This monkfish dish, from Charlie Trotter, is very characteristic of the New American cuisine. Although the dish is very light, many complex flavors are at work, and there is a great freshness and brightness to it. It’s a colorful dish, and has a lot of texture contrasts – smooth puree, crisp fish, and soft, sweated [...]

A bone-in loin of pork rubbed with sage and roasted with mirepoix and apples, which caramelize beautifully and make for a flavorful gravy. This was a fun dish to make. The pork roasts slowly at 325, giving the cook some extra time to bust out a couple nice side dishes. After one hour, you add [...]

Cabbage goes well with apples and pork, so this cabbage braised in apple cider was a natural to go with the roast pork with sage & apples. The recipe is from Best American Side Dishes, a great source of recipes for vegetables that don’t taste bland and boring. I used red cabbage rather than green [...]

Because pork is so lean these days, it has the danger of being a bit dry and flavorless. However, with both a marinade and a thick, reddish, complex pan sauce, this recipe will ensure a flavorful roast and a worthy presentation.