As much as we love a classic chicken noodle soup, we decided to mess with ours a bit.
Dwayne Tambling's Lousiana Pulled Pork For the dry rub : 2 tablespoons brown sugar 1 tablespoon chili powder 1 tablespoon  paprika 1 tablespoon garlic powder 11/2 tablespoons cayenne pepper 11/2 tablespoons salt 2 tablespoons black pepper For the pork :  6 to 8 pounds Boston butt pork roast (pork shoulder or blade roast)  
Score! It always feels that way when a dish described as “creamy” involves no dairy. Here, the texture is created with a mixture of egg and lemon juice. The soup tastes bright and light, yet it's filling enough for a weeknight meal.

News now

  • top tenderloin with cornbread
    Savory with a touch of sweetness, this could become a favorite for family dinner and potluck contributions.  The chopped parsley, sage, rosemary and thyme (Simon and Garfunkel fans, take note) wouldn't stand much of a chance in a hot skillet and hotter oven, but here they are jumbled into cornbread crumbs, adhering thanks to an undercoat of spicy mustard.
  • Cinnamon bun takes cue from pumpkin pie
    A pumpkin pie. Rolled up in a cinnamon bun. Do we have your attention yet?
  • Parsley sauce gives flavor boost to bland white fish
    Here’s the thing about baked white fish, such as haddock or cod: We know we should eat more of it because it’s such a healthy choice. Trouble is, we also know that most baked white fish is dry and tasteless.