There’s a lot of fancy food in this world, and then there’s shepherd’s pie, a rustic hodgepodge often made with leftovers, seldom made the same way twice and always satisfying.
Fine sea salt and freshly ground pepper
Dorie Greenspan’s Bourbon-Roasted Pork Loin
The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.
