Bridget Moloney

This recipe is in the category of "easy if you cook and not too hard if you don't." It took about an hour and a half to make, didn't require any sophisticated techniques, but did have a complex taste.

When it comes to premade or preassembled ingredients that make cooking easier, I don't get snooty. Why not cut down on the labor so it's more manageable?

From time to time, I take things easy: I sleep till 10ish on Sundays, skip working out, and I use every shortcut available when cooking. This pizza took the shortcut express and didn't suffer in the least.

I loved this recipe. I loved making the tenderloin. I loved salting the meat. I loved (LOVED) the port reduction--I did NOT love the price. Ah, love! Every rose, does indeed, have its thorn.

This recipe is a Crème Brûlée to knock your socks off. It's creamy, it's coffee, it's caramel—and for those reasons, I would recommend serving it in very small ramekins.

Over the course of Project Recipe, I've produced a lot of organic waste. I should be composting—I've known that all along. So what's the hold up? I live in an apartment. One that is devoid of outdoor space.