How do I accommodate guests with dietary restrictions?

Use high heat, cook ingredients in batches to avoid overcrowding, and keep ingredients moving in the pan for even cooking.

Cook sliced onions slowly over low heat with a bit of oil or butter, stirring occasionally, until deeply browned and sweet.

Use a meat thermometer to check internal temperatures: 145°F for pork, 160°F for ground meats, and 165°F for poultry.