Delicious Recipes

Double Rack of Pork with Burnt Orange-Caramel Pan Sauce Forgo the old-school crown roast by arranging two pork rib roasts with the bones crisscrossed like a military honor-guard salute. Ask your butcher to french the bones by removing excess fat and muscle for a more elegant presentation. 8–10 servings Recipe by Bruce Aidells Photograph by Marcus Nilsson December 2011 Read More http://www.bonappetit.com/recipes/2011/12/double-rack-of-pork-with-burnt-orange-caramel-pan-sauce#ixzz1hZRyZvTy Ingredients Pork 4 1/2 tablespoons olive oil 3 tablespoons chopped fresh sage 3 tablespoons chopped fresh thyme 2 1/2 tablespoons kosher salt 1 1/2 tablespoons tablespoons freshly ground black pepper 2 6-bone racks of pork (about 8 lb. total), chine bone removed, fat trimmed to 1/4" thick, rib bones frenched 4 large oranges Sauce 1/2 cup sugar 1/4 cup (or more) fresh lemon juice 1 cup fresh orange juice

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Molly Wizenberg , Bon Appétit Homemade cinnamon rolls. I can hardly think of three words more welcome on a wintry morning. Just saying them is soothing somehow, calling up visions of warm, butter-rich bread and icing as smooth as fresh, unsullied snow. Homemade cinnamon rolls. Say it, and the tongue does a little jig, then curls up and purrs like a cat on a pillow. I love the idea of homemade cinnamon rolls. But that's the problem. I love the idea. The reality is another story. I feel awfully silly saying this, but I'm intimidated by yeast. Making cinnamon rolls, of course, means working with yeast. That's where the trouble starts. The secret, I discovered, is rapid-rise yeast. Unlike active dry yeast, this variety requires no proofing, which-whew!-means it can be mixed right in with the dry ingredients. The dough, enriched with milk and butter, is no trickier than a typical cake batter. It's impossible to mess up. Related: 31 All-Time Favorite Holiday Cookies