COOKING

Fancy That

A name change, and a little marinade, can turn a plain cut of meat into elegant fare.

(Photo by Jim Scherer)

By SHERYL JULIAN AND JULIE RIVEN

February 18, 2007

E-mail|
Reprints|

Text size – +

W hat's in a name? A pork chop, for instance, sounds too ordinary for a celebratory dinner. Call it a pork T-bone, and it's suddenly a fancy cut of meat. Turn a lamb loin chop into a baby lamb T-bone and that, too, sounds intriguing. Both are easy on the cook, who can enhance their flavor and tenderness - and ... (Full article: 949 words)