This is for and about home cooks - the women all over the the world (and through the centuries) who put dinner on the table every night. They know how to cook quickly, easily, economically, healthily and satisfyingly whether for one or a dozen.

Part memoir, part diary of shopping, cooking, reading and thinking about putting supper on the table, by a former fashion/design writer/consultant whose secret love has always been food.  


Easy Pork Chops baked in Yogurt

Pork with yogurt - ready to eat. 

Pork with yogurt - ready to eat. 

With new potatoes and mushrooms

With new potatoes and mushrooms

I have been making this effortless pork/yoghurt baked dish for more years than I care to remember, but claim no credit for finding it. My dear friend Lucia spotted it in "The Joy of Cooking"  when we were both very young, living in New York and this dictionary of classic American recipes was a standby in our minuscule apartment kitchens. Happily it has been revised and updated repeatedly over the years, but my tattered, stained and much loved 1970's edition edited by Irma Raumbauer and Marion Rombauer Becker is the one I know has this recipe safe in its pages - but with one essential change. I usually use full fat Greek yogurt, simply because it is always in my fridge, instead of the sour cream in the original, although you can be a purist and return to the cream if you prefer.

ALL YOU NEED are pork chops or pork steaks (on or off the bone - one per person), yogurt or sour cream, a bay leaf and a whole clove per chop plus a little water, stock or white wine and a covered casserole

Preheat over to 350f

Ingredients to feed 2:

1 1/2” thick pork chops or pork steaks (or thicker,              2 whole cloves

but they will take longer to bake)                                         1 bay leaf

1/2 cup sour cream or greek yoghurt                                   1/4 cup water, stock or white wine


press one clove in each chop

brown chops in olive or other oil in casserole

Cover chops with yogurt/sour cream and add 1/4 cup water/stock/white wine to pan

add bay leaf

cover and bake in hot oven for about 45 minutes to one hour


serve with plain rice or boiled potatoes to soak up juices

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