"This recipe is almost foolproof.

Even if you don't have the time to marinade for hours, just mix it up with less lemon juice and more mustard....slather the meat and let stand for about a half an hour.

The key(s): Use a very HOT pan to sear the outside of the meat, don't fiddle with the loins, trying to turn them, until they are "ready" to "

"Quite delicious, but I think including the whole orange rinds is a mistake, the pith makes it rather bitter. The next time, I'll use peels of the orange rind, excluding the bitter pith.

One of my friends remarked that the pickled red onion would be fabulous on hamburgers, and I have to agree (although I'd probably put some of the pickled haban"

"Quite delicious, but I think including the whole orange rinds is a mistake, the pith makes it rather bitter. The next time, I'll use peels of the orange rind, excluding the bitter pith.

One of my friends remarked that the pickled red onion would be fabulous on hamburgers, and I have to agree (although I'd probably put some of the pickled haban"

"Fantastic! Whenever I try something new, AB is always my first go-to choice. Rec'd a new KitchenAid last week for my b'day, so my friend lent me her grinder attachment. Easy. Chilling the meat in the freezer for about 10 minutes let it process effortlessly.

I had saved about 1/3 of a 9 lb. pork butt (Anne's Asian Braised Pork) and kept the "

"We made a double batch (actually, a 9 lb. pork butt, which we cut up into pieces, & reserved just a little bit for sausage, later). We only had 1 jar of oyster sauce, but we decided it was salty enough...which it was.

The orange peel & star anise made this dish! At the 2 1/2 hour point, we removed most of the sauce (and covered the meat, put ""

"LOL...I made this last week (see my review below). Well, one of my guests helped the hubby w/a little carpentry project yesterday, and of course, the hubs invited the helpers over for dinner tomorrow (steaks on the barbie).

Said guest said "do you think she'd mind making that potato salad again tomorrow"? A recommendation can't possibly be be""

"Absolutely spectacular...moist, tender, and delicious! Ina is a genius at perfectly executing easy entertaining, and I can't imagine anything simpler to do.

I served mine individually in an old style champagne glass, with the cocktail sauce in the bottom of the wide bowl of the glass, and the six perfect shrimp and a lemon around the side. I ""

"Anne, you made me a Rock Star!

I had a Big Six-Oh dinner party for my foodie friend, (Stone Crabs & Steak), and made this mayo to use in the stone crab mustard sauce and the potato salad. So much better than store bought.

Dead simple, the instructions are perfect. ""