Giveaway: Win a Super-Fast Thermapen Thermometer

Pork chops, all day every day.

And black, like the color of my pork chops when I overcook them, sadly!

Chamomile Pound Cake

Made this over the weekend, and it was absolutely delicious! My takeaways:

1) Using a Pyrex/glass loaf pan prevented the edge of the cake from burning, but also seemed to leave the side crust a bit tough?
2) Also perhaps owing to the glass pan: it took a bit longer to bake the pound cake than as directed. Total baking time was about 65-70 minutes.
3) The cake comes out with a wonderful, almost-crisp top crust, which is then softened by the glaze.
4) For max efficiency (read: less complications and frustration), use a stand mixer for this. Using an electric hand mixer was very cumbersome, especially when adding the eggs.

All in all, I would make this again, no questions asked. Thanks!

Is there a way to remove a favorited article?

Thanks Niki, I appreciate the fast response and looking into it. Hopefully that functionality is added at some point! :)

The Food Lab: How to Roast Fall and Winter Vegetables

You can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and roast in a hot oven until tender. I do that often when I'm not feeling up to specialized treatment. But to get the most out of your roasted vegetables, it helps to understand each one's special characteristics. What they are, where you want them to go, and how to take them there. More

Ancho-Raisin Sauce

Although originally billed as a "salsa," this isn't the type of sauce made for dipping tortilla chips, but rather, it's rich and complex character that's slightly bitter, sweet, and tangy, is a great match for hearty items like a grilled skirt steak. More

Curry Ketchup

While Heinz and curry powder will give you curry ketchup, starting from scratch builds layers of flavor and has a complexity that a two-ingredient sauce just can't deliver. More

Bailey's Fudge Squares

Mmm, fudge. A hit of Irish cream liqueur in the base and the topping makes these squares a very boozy treat indeed. Dark and white chocolate are swirled together to make the base, their richness interrupted only by chopped nuts of your choice. More

New Friend

This twist on the classic Old Pal cocktail uses lighter-flavored Aperol instead of Campari, and brings in bitter Cocchi Americano in the place of dry vermouth. It's an easy-drinking combination. More

Deep-Fried Sous-Vide 36-Hour All-Belly Porchetta

A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta. More

Ham Hocks and Crowder Peas From 'Down South'

Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish. More

Bacon-Bourbon Jam

Adapted from Everyday Food. The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try... More

Bacon Jam

This complex mixture of sweet candied smoky–salty bacon—with earthy undertones from a hit of coffee, and pockets of heat—is great on burgers, pizza, biscuits, and more. More