Summer is my favorite time of year to host a casual meal for friends. Sunny days and balmy evenings are perfect for catching up and letting everyday stressors slip away. Of course, summer is also ...

Indiana is known for its hiking, but the state's culinary pathways are just as compelling. Here's why it deserves a spot on ...

1. Using a mortar and pestle or the flat side of a knife, mash the garlic with 1 tsp. of the salt until it forms a paste. 2. Transfer the garlic paste to a small bowl.

A quick pork tenderloin on the grill is perfect way to welcome summer. The flavorful glaze combines honey, ginger and garlic. A thick glaze can burn easily on the grill. My secret to keeping the ...

The pork will continue to cook and the finished temperature should read between 155-160 degrees. Slice the tenderloins thinly and pour any juices from the cutting board over top.

¼ cup fat-free half-and-half. 2 tablespoons Dijon mustard. ¼ teaspoon salt. Place pork medallions in a large resealable plastic bag. In a small bowl combine soy sauce, vanilla extract, water and ...

As for the onion, there's a way — if you have a little extra time — to abbreviate the lingering smell of it on your breath. Just soak the slices in a strainer set in a bowl of ice water for 15 ...

My favorite is the center-cut pork chop. This chop sports the beauty of a T-bone steak with the bone dividing the white loin meat and the darker tenderloin nugget on the other side. Skip to content ...

Breaded pork tenderloin – or BPT – is a Midwestern diner staple. A boneless pork chop pounded paper thin, breaded, then fried and put on a bun.

It s no coincidence that nearly everyone I know enjoys food from the grill. The smoky flavor, the golden browned bits, and the ease of cleanup make grilling the summertime impetus for gathering ...