Newsday columnist Marge Perry wants to make mealtime a little bit easier. Each week, she tackles a different cuisine and offers up three ways to make it without a huge investment of time.
Pork tenderloin, roasted earlier in the week, is shredded and given new life thanks to a sauce made from mustard, vinegar, ketchup, molasses, brown sugar and Tabasco. (January 2013) (Credit: Marge Perry)
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