When summer heats up, the last thing you want is to stand over a hot stove. That’s where slow cookers come in—doing the heavy ...

The post 31 Dinners That Bring a New Twist to Your Table Without Feeling Like a Total Departure From What You Know appeared ...

To help celebrate dad, dozens of Lehigh Valley area restaurants are offering special menus, promotions and meals fit for a ...

Nestled just across the Ohio River from Louisville, this unassuming steakhouse has been quietly revolutionizing the humble broccoli salad while nobody was looking. The exterior of Cattleman’s gives ...

The star of the show—the reason people set their alarms early and drive across county lines—is Jeff’s Big Breakfast, priced ...

It’s the kind of easy one-pan meal that feels a little fancy, tastes downright indulgent and is ready in 20 minutes.

These juicy pork chops from Phil "The Grill" Johnson combine the natural sweetness of peaches with savory barbecue flavors. IE 11 is not supported.

For the dressing, combine 100ml extra virgin olive oil, two tablespoons of white wine vinegar, two tablespoons of wholegrain mustard, one tablespoon of honey and a pinch of salt and pepper in a jug.

Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Pat the pork chops dry and season both sides of each pork chop with 1/4 teaspoon salt. When the oil is shimmering ...

Let the pork stand at room temperature for 30 minutes. Brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering.