I have a center-cut pork loin and am interested in brining it prior to cooking. Does it really make the pork more tender? Would love to get any tried and true recipes for brining. Especially someting different, lots of flavor, spices, etc. TIA
Many folks feel that mussels are a restaurant dish—something to order off the menu. But they’re surprisingly affordable at the market and quick and easy to cook at home. They’re also a great option for those looking for sustainable seafood choices.
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