​It’s a new year, but I’m finding recipes in my box that I can’t believe I haven’t shared with you!
 
Many, many years ago I received a recipe card from The New York Times/Margrace Corp. for Chicken with Tarragon, a 60-Minute Gourmet recipe. Since it’s labeled 60-Minute Gourmet and from The New York Times, I’ll assume it’s a Pierre Franey recipe.
 
For the recipe you’ll need a split whole chicken (I used bone-in chicken breasts), salt, pepper, butter, shallots, fresh or dried tarragon, dry white wine and water (I used chicken stock to reinforce the chicken flavor). This recipe comes together in about 30 minutes. The chicken came out moist and delicious and the accompanying sauce was light and flavorful from the infusion of the shallots and tarragon. My husband enjoyed the preparation very much.

 I invited my son and daughter-in-law to dinner last weekend. After scanning the local food ads, I noticed Whole Foods had boneless pork loin on sale. Since I’m a food blogger, I’m always in search for new recipes that I hope my family and my readers will like. I found an interesting recipe at New York Times Cooking by Mark Bittman. Mr. Bittman prepared Apple-Stuffed Pork Loin, with Coriander, Cumin and Cinnamon. Apples and pork are a natural go together, but the combination of spices seemed interesting. Cumin and cinnamon have warm flavors and coriander slightly sweet.
 
I read the comments from other readers and this recipe received great reviews. I also saw a great tip for preparing the pork. Instead of making a hole in the center of the meat with a knife and handle long wooden spoon, it was suggested that butterflying the meat is a better option; I couldn’t agree more. Also letting the meat cook until it reaches 135° is more ideal,  I let mine go a bit too long and instead of apple juice for basting I used Delicious Orchards Apple Cider.