If At First You Don’t Suceed, Glaze Your Pork Again

Cooking with liqueurs is fun, but it can take time to learn the right ingredient-alcohol combinations — especially if you’re new to the whole “legal drinking scene.” On her first try, We the Eaters’ intern, Sarah, found that Chambord and glazed pork weren’t quite the right fit — but on round two, triple sec definitely brought home the bacon (ok, pork chop). Continue reading