I finally made a pork tenderloin that I like! My problem in the past has been that it can be dry and lacking flavor. This Asian Pork Tenderloin recipe from TK member mags7461 (which she adapted from All Recipes) is flavorful and juicy all at once.       You will need: pork tenderloin, [...]View Post →

Our garden has asparagus popping up all over the place this year. We didn’t plant them; in fact, they were planted by my grandmother in the 1970s and they are still showing up all these years later. For that reason, I will always love asparagus and am always looking for new ways to cook them. [...]View Post →

  This Avocado and Cilantro Dressing from TK member Guilty Kitchen is light and fluffy and so versatile. And the dressing can be used for so many purposes. I could also just eat it by the spoonful. That’s enough of a purpose for me! What is also nice is that it stores well for several [...]View Post →

  I am kind of a sucker for deviled eggs. Eggs in general I love, but I especially like the possibilities for flavoring and filling the yolks. Deviled eggs are little bites of bliss and a great party food. These Bacon Horseradish Deviled Eggs from TK member Carrie were spectacular. The smokiness from the bacon [...]View Post →

  This barbecued shrimp recipe from Food Orleans was utterly wonderful. There was just enough breading and seasoning without it dominating the flavor of the shrimp, but enough to give it a great texture. Jennifer explains that New Orleans style barbecued shrimp is buttered, not barbecued. I’m down with that.       Here is [...]View Post →

  I’m fairly certain there is nothing more satisfying to eat than a fried pickle. The sad part is that it took me 29 years to discover this. Last year I tasted my first fried pickle in an Irish pub in California and I was forever transformed. I crossed the threshold into a new phase [...]View Post →

  Since moving to Texas, I’ve fallen in love with the breakfast taco and all of its many possibilities. But these Best Breakfast Burritos by ever-entertaining TK member Bev Weidner caught my eye because of the beautiful mound of spinach on top. That is not something I’ve tried before and I decided it was time. [...]View Post →

I love brie and fruit baked together into a warm, oozing plate of wonderfulness. Blueberries and brie in particular are meant to be together; it is their destiny. The saltiness of the brie and the sweetness of the blueberries can be scooped up with some crusty bread, or even better, you can give them their own crust the way fellow Tasty Kitchen contributor Natalie does it. I knew I had to try this as soon as I saw it!View Post →