To honor the late Dianne Byers, we will continue to run previous editions of her “Cooking with Dianne” column as part of our bi-weekly Food page. This one ...

1. Using paring knife, quarter brussles sprouts. In a medium pot with a steamer basket, steam brussels sprouts for 8 minutes. 2. Butterfly-cut the pork tenderloin (see tips). Sprinkle with salt and ...

In a small food processor, combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. (If you don't have a mini food ...

1. Trim the silverskin from the tenderloin. Place the pork in a glass baking dish. Dissolve the salt and sugar in the water and pour it over the pork. 2. Refrigerate the tenderloin overnight for ...

This recipe is perfect for your next weekend cookout. You can use Boston butt or pork shoulder; either will yield incredibly smoky, tender, and juicy meat. After rubbing the mustard into the pork and ...

This elegant pork preparation takes just a few minutes of active time to prepare. In a bowl, combine the garlic, mustard, honey, brown sugar and thyme and pour the mixture over the pork. Turn the pork ...

Add Yahoo as a preferred source to see more of our stories on Google. This November 2016 photo shows roasted pork shoulder with rosemary, mustard and garlic in New York. This dish is from a recipe by ...

If you are someone who has the energy and desire to cook dinner every night of the week - or most nights, at least — can you please share your secret with me? Many readers and friends assume I’m ...

I was talking with a friend about perfect meals for entertaining, and we went through the usual suspects: lasagnas, chili, tenderloins. And then he mentioned that his favorite go-to entertaining dish ...