Bariton Mixtures Updates

This timeless stuffed pork loin recipe offers ingredient flexibility with seasonal suggestions for herbs, meat, and vegetables.

Make the restaurant classic at home in just 45 minutes.

This recipe from 2019 F&W Best New Chef Mutsuko Soma features chilled soba noodles with just a splash of rich broth, called mentsuyu, in the bottom of the bowl, topped with pork chashu and marinated eggs (steeped in the flavorful pork braising liquid).

Briny, buttery, and spicy: This is the linguine with clams you’ll make on repeat.

Spinach, lemon, and feta swirl into this fast and easy creamy pasta.

Curtis Stone likes to make his chicken potpie in a casserole, folding tender leeks and fragrant tarragon into the creamy filling.

White balsamic and heirloom tomatoes add brightness and complexity to the mild, buttery fish.

A quick broil followed by a longer bake makes this no-fry recipe hands-off enough to put together on a Tuesday, with results delicious enough for a weekend dinner party.

Swap out the veal for prosciutto-wrapped pork loin in this take on the Roman classic.

In this recipe for plant-based nachos, pita chips are drizzled with a feta queso and then laden with lentil chili, harissa-spiked pickled cabbage, and a dollop of creamy labneh. Make the chips, queso, and cabbage ahead of time to help this dish come together easily, or use store-bought pita chips, if desired. The tangy feta queso gets its smooth body from the addition of red lentils and is a versatile ingredient on its own, says Cassie Piuma of Sarma in Somerville, Massachusetts: "We use this queso in mac and cheese and sub it in as a sauce for eggplant parm or moussaka."