Sunday Supper
Carole Kotkin

Veteran cooking teacher Carole Kotkin is the manager of the Ocean Reef Cooking School in Key Largo. Veteran cooking teacher Carole Kotkin is the manager of the Ocean Reef Cooking School in Key Largo. She co-hosts ''Food & Wine Talk'' from 11 a.m. to noon Mondays at southfloridagourmet.comand is the co-author of MMMMiami-Tempting Tropical Tastes for Home Cooks Everywhere (Henry Holt). She is a founder of the American Institute of Wine and Food's South Florida chapter and a charter member of the International Association of Culinary Professionals and the Miami chapter of Les Dames d'Escoffier.

E-mail her at ckotkin@miamiherald.com.

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Sunday Supper

Brine or braise for moist pork chops

Granny’s Braised Sunday Smothered Pork Chops

Some years ago, pork producers altered their breeding and feeding techniques to yield leaner meat. That’s a nutritional plus, but it makes it a challenge keep pork chops from drying out during cooking.

Sunday Supper

Sea scallops are a delicious delicacy

In Botticelli’s famed painting, The Birth of Venus, the goddess of love can be seen emerging from a giant scallop shell. Scallops, a feast for the eyes, also are a feast for seafood lovers.
Sunday Supper

Rhubarb not just for pies

Rhubarb is one of the great pleasures of spring, with its rosy color and earthy tang. It is found in most supermarkets this time of year, although it is available frozen anytime. Also known as “pieplant,” rhubarb is a perennial that is native to central and northern Asia, where it has been grown for thousands of years for medicinal purposes. It was brought to Europe by Marco Polo and has been eaten as a food since the 18th century.
Sunday supper

Toast spring with lamb roast

Roasting is one of the easiest ways to prepare a Sunday supper, plus it fills the house with wonderful aromas. This week we’re getting spring off to a bright start with a succulent lamb roast.
Sunday Supper

Add sparkle to your cooking with easy-to-make preserved lemons

Preserved lemons, a staple of Moroccan cooking, are made using the entire lemon, skin and all, cured in its own juices along with salt and sometimes sugar. Like most preserves, the recipe varies from cook to cook, so you might find them brined with the addition of garlic, shallot, bay leaves, coriander seeds, chili flakes or cinnamon sticks.
Sunday Supper

Add lively freshness to simple dishes with Italian salsa verde

Italian salsa verde — not to be confused with the spicy Mexican sauce of the same name — is bright with herbs and deeply flavored with olive oil, garlic, capers, lemon, and sometimes anchovies.