Bariton Mixtures Updates

Sweet cherry jam and tart mustard blend together in a luscious glaze for grilled pork tenderloin.

To develop the socarrat, the crispy crust of rice that's so integral to classic paella, check the edges with a spoon or offset spatula as it cooks. Once the stock is almost fully absorbed by the rice, begin checking more frequently; it can quickly go from golden brown to scorched. Take a cue from chef Peter Lee and serve the paella with a dollop of lemon aioli, and grilled lemon wedges and on-the-vine cherry tomatoes.

Steak who? This bone-in pork chop riff on the classic French au poivre preparation is so good, we may never go back to beef. Using a blend of peppercorns, not just classic black, adds notes of floral and vegetal spice to this simple dish. Splurge on the Pierre Poivre N.7 from La Boîte genius spice blender Lior Lev Sercarz, or grind your own. Be sure to grind the peppercorns just before cooking to release the fresh aroma. This recipe is inspired by the peppery pork chop served at Anton's in New York City, which Master Sommelier Natalie Johnson loves as a special weeknight dinner, especially paired with a Corsican red wine.

In France's unofficial national dish, simple ingredients are simmered slowly for maximum richness and flavor.

This elegant tart is just the thing to serve for dinner on a chilly night. The rich, cheesy filling is packed with sweet cubes of butternut squash and savory shallots, and lightened by the acidity of the sherry vinegar and brightness of the lemon zest. A peppery arugula salad tops it off.

Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wine, chestnuts and sweet potatoes until it’s meltingly tender

melty provolone cheese and broccoli rabe for a seriously satisfying bite. We sautéed the broccoli rabe with plenty of garlic and some crushed red pepper flakes, and finished it with fresh lemon juice. Its bitterness and brightness balances the fattiness of the pork, which is incredibly tender and buttery with a flavorful crust. Letting the pork sit at room temperature for an hour while the oven preheats helps ensure it cooks evenly. Roasting it initially at 450°F and then lowering the oven temperature crisps and renders the fat on top, and then slowly cooks the meat. The provolone brings sharpness and helps keep the bottom of the roll from getting too soggy, and the mayo — which has a punch of acidity from pickled pepperoncini and its brine — is the finishing touch.

Serve scoops of this frozen treat alone, in a float with Prosecco, or along with a few of your favorite shortbread cookies. Macerating the peaches in sugar and choosing the ripest fruit possible are the keys to success.

This refreshing no-bake dessert layers buttery cookies, sweet peach jam, and tangy crème fraîche for a creamy, summery treat.

Put a fancy spin on this easy, one-bowl sheet cake with fresh flowers, whimsical sprinkles, and swoops and swirls of luscious frosting. This glam cake style is trending with pastry chefs — here’s how you can do it, too.