So now I have a boneless pork loin roast defrosted and ready to cook...but there's just two of us instead. What would you do with this? I already seasoned it, so I think I need to cook it today, but what am I going to do with all that meat?
Put jackfruit bacon on your pork bacon or use it as a smoky, salty sub.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab.