Pork Tenderloin is one of my favorite meats to cook. In part because it is so, so easy to make. The key to great pork tenderloin, and lots of other foods cooked on the stove top, is a cold pan. That's right, you do not need to heat up a pan before you put food in it!
"It isn't all about giving you something you never had before, it's also about giving you something you have had a hundred times just better than you've ever had it."
Another culinary experiment, this time combining the goodness of Turkish moussaka and eggplant tian to make a rich but healthy French moussaka.
Willoughby, named for the lake in northern Vermont, is one of the many cheeses made by Jasper Hill Farm in Greensboro. Find out more...
One of the reasons I went back to Hilton Head was the food. There's something for everyone to eat and if you are like me you really want to try number 8!
Concord Culinary Lyceum 