Good morning, Fare companions. We begin with a plea from Anonymous of Oak Ridge, who has “a freezer full of center-cut pork chops, boneless, and I need a recipe for cooking them so they will not be dry.”
(READ MORE: Dijon sauce perks up pork chops)
We are still in search of salmon smoked on a Big Green Egg, make-ahead breakfasts that are high in protein and a chocolate sauce that is made with an egg.
Those of you who are experts in what oils work for what foods, this one is a repeat, and it is for you. “Avocado oil, grapeseed oil, olive oil: Which is the best oil for cooking? Is there one all-purpose? And can your readers tell me how to shop for olive oil? Do I need extra-virgin? Light?”
(READ MORE: If it’s time for an oil change, these are the new blends)