Pork Tenderloin With Red Wine Demi Glaze by Bob Vincent

This is a simple but elegant entree. Pork tenderloin pounded thin and combined with mushrooms, red wine and demi glaze. The stock is key to this dish. If you don't make your own you should. It makes all the difference and is not that difficult to make. Yes, it is rich. Eat occasionally and serve as a great dinner party entree.…

Lentil and Pork Cassoulet by Nancy Miyasaki

This is delicious French style stew. It is also easy to make and our kids love it!

Napoleon is not just dessert anymore . . . by Nick Roche

Whenever you think of a Napoleon, instantly your mind envisions wonderful layers of thin puff pastry, vanilla, cream, and custard, ever so sweet, every bite begging another. Mille-Feuilles in French, this dessert goes back to the 17 Th Century, some having it go back hundreds of years earlier. Well, now you can wake up and take…

Breast of crispy pork satay with green mango and Chinese cabbage by Lionel Beccat

Pork fillet with aromatic herbs by Nazzareno Casha