Damon Lee Fowler

One is always learning: a couple of weeks ago, supper was something I’d made hundreds of times—pork tenderloin pan-roasted with garlic, rosemary, and white wine. That lean little cut is great for two people on a busy work night: it has very little waste, is just enough for us to have two meals from it, cooks quickly, and, as its name implies, is always tender, even when it’s accidentally overcooked. Read More 

Because we don’t have a grill and a huge pecan tree shades our back yard, making it an ideal nursery for mosquitoes, I don’t cook outdoors at home. So, grilled burgers and corn on the cob, the traditional offering for Independence Day, have to be cooked indoors. I pan-broil burgers and steaks, and it’s actually a lovely way to cook them. Read More