To make the marinade for the pork, combine the garlic, brown sugar, soy, hot sauce, and oil in a mixing bowl and stir to combine. Add the pork cubes, tossing to coat. Cover and marinate for 30 minutes ...

Red Berry Sauce is a simple, tangy sauce perfect for dressing up pork medallions for this holiday period. The sauce is thickened by puréeing cranberries in a blender or food processor. Cranberries are ...

This salad is delicious with any pork or beef jerky, especially Asian-flavored varieties. For the tastiest version, seek out freshly made, deep-fried pork jerky at your local Thai market. While you’re ...

Cook pasta to al dente and hold. Place oil in saute pan and cook shallots until soft and add fennel root, red pepper, jalapeno and carrots, thyme and cook. Add pork and sauerkraut and de-glaze with ...

Onions may seem a perennial ingredient since they’re available all year, but red onions taste especially fresh and crisp now. We’re nearing the end of the harvest, but these purple bulbs are still ...

TV favourite Dezi Madafferi is sharing a simple pasta recipe that proves weeknight dinners don’t need to be complicated. Best ...

Add Yahoo as a preferred source to see more of our stories on Google. In today's the Dish, we're making an easy meal perfect for fall entertaining that you can put on the table and enjoy right along ...

Uncooked sauces are easy to make. Use plump, ripe, fresh tomatoes for a fresh-picked taste. If you can’t find good ones, then use a good quality can or carton of imported Italian whole tomatoes. The ...

Jon Sybert, chef/co-owner of Reveler’s Hour in Adams Morgan, serves this robust ragu, a staple of both his home and restaurant kitchens, year-round: “The spiciness being lovely on a hot day, and the ...