, a column where Bon Appétit’s editor in chief Dawn Davis highlights recipes from our archives that are delicious and accessible and work every time.
I wouldn’t call myself a lazy cook. There are days, midweek, when I feel inspired to make a multiple-course meal even as I’ve stacks of stories or manuscripts to edit. Like the time, out of the blue, I just. Dinner gets pushed back at least 90 minutes but no one seems to mind when the promise of what’s to come perfumes the air.
But as August looms on the horizon and the back-to-school emails begin to pile up and the Olympians distract me with their grace and athleticism, the lazy cook in me rules the day. It’s at these times that I really want what this column promises: quick recipes with big payoff. And that’s wherecomes into play.
The recipe calls for rice vinegar, which according to Christina Chaey, a senior food editor, delivers “a gentler hit of acid that has none of the sharp edges of, say, red wine or white distilled vinegar.” The brown sugar is a counter to the soy and also “helps the thinner pork chops get great color and char before they have a chance to overcook,” says Chris Morocco, our test kitchen director..
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