Tenderloin gets assist from brown sugar, paprika

This May 24, 2017 photo shows crusty pork tenderloin, made with a barbecue rub of dark brown sugar, salt, pepper and paprika, at the Institute of Culinary Education in New York. This dish is from a recipe by Elizabeth Karmel. (AP Photo/Richard Drew)

As its name implies, the tenderloin is one of the most tender cuts of pork, and comes from the full loin. It’s mild in flavor and takes well to rubs, marinades and sauces. Tenderloins range in weight from 10 ounces to 1 1/2 pounds. I prefer the smaller 10-12 ounce tenderloins and look for those when I am shopping for meat.

Green Goddess Dressing and Dip

This July 2017 photo shows Green Goddess Dressing and dip in New York. This dish is from a recipe by Katie Workman. (Katie Workman via AP)

Green Goddess Dressing was created at the Palace Hotel in San Francisco, an opulent 19th century hotel noted for its celebrity chefs. In those days, celebrity chefs were not Food Network Stars, but usually white-toqued men either from, or trained in, Europe. No one was yelling “Bam!” so much back then.

Take advantage of the tomato deluge now and make lunch

This June 24, 2017 photo shows "creamy" tomato soup in Coronado, Calif. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Check out your grocery store right about now because I’ll bet you’ll find gorgeous tomatoes everywhere. Roma tomatoes are a bargain this time of year, and they are ideal for cooking in all sorts of recipes. Full of vitamin C and A, as well as lycopene, tomatoes are a healthy buy, too.

Pasta with Sauteed Kale, Bread Crumbs

This January 2017 photo shows pasta with sauteed kale and toasted bread crumbs in New York. This dish is from a recipe by Katie Workman. (Mia via AP)

There are lots of varieties of kale on the market. They start appearing now and stay seasonal all through the winter. You can play around with any and all of them in this recipe.

Pair salmon with beans and you’ve got a hearty supper

This June 24, 2017 photo shows a lentil and salmon salad with smoky mustard dressing in Coronado, Calif. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Sometimes, it’s just too hot to turn on the stove. The key is to stock up your kitchen with “healthy convenience food” that doesn’t require any heat, such as fresh produce, canned beans, canned fish and small boxes of pre-cooked legumes found in the prepared produce section.

Cheese Sandwich Souffle is easy weeknight meal

This June 30, 2017 photo shows a cheese sandwich souffle in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

One time many years ago, I was riffling through my grandmother Ruth’s box of handwritten recipe cards when I pulled up short at the sight of the title of this recipe for Cheese Sandwich Souffle. Souffle? Fancy! But reading the details, I quickly understood that this item was nothing more or less than the wedding of a ham-and-cheese sandwich and some French toast.

Pages

ADVERTISEMENT

Subscribe to