Damon Lee Fowler

It seems as if October has only just gotten started, and already Halloween, November, and the winter holiday season are staring us in the face.

In our house, it's been a month of celebration and change, joy and sadness, and we've needed the kind of simple, warming, familiar food that comforts, things I can make almost on automatic pilot, but which really bring nothing new to the table or the conversation.

And yet sometimes, even in the routine and familiar, a change in seasonal flavors can bring something that, while not really new, adds freshness to the table Read More 

Even though it's still technically summer for a few weeks longer, the unseasonally cool weather we've been enjoying here in Virginia has brought on a craving for the richer flavors of autumn.

One of the loveliest of those flavors is that classic Mediterranean combination for roasted and pot-roasted meat and poultry: garlic, rosemary, and white wine. It really knows no season, but especially when it's mated with pork, it becomes the very essence of fall and is one of the best ways I know to welcome the season.

My favorite way of pairing pork with those flavors is to coat a whole loin with salt, pepper, garlic, and fresh rosemary, then slowly oven-braise it in the wine until it's fork tender. Read More