When autumn rolls in across Northern Italy, it’s really the best time to enjoy a cozy pork roast with plums. I mean, this ...

First, start off by heating your oven to 500 degrees. Now place the roast on the countertop and liberally sprinkle it with the pork seasoning, salt, pepper, and paprika. Then slice each pod of garlic ...

Pork and sauerkraut is a savory, dish that’s easy to prepare and perfect for hosting. Made with tender pork roast, fresh sauerkraut, sweet apple, and brown sugar, this one-pot recipe delivers bold ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

For the filling: Place the garlic, green onions, pine nuts, jalapeño pepper and cilantro in a food processor fitted with the steel blade. Process to form a thick paste. With the machine running, pour ...

Heat olive oil in a large sauté pan over medium heat. Add garlic cloves and sauté until fragrant and golden, about 1–2 ...

It's the time of the year for quick, easy and warmly satisfying meals. Seasoning a beef or pork roast and tossing it in the oven or the slow cooker fits the bill. A classic set-it and forget-it meal, ...

Position racks in the upper and lower thirds of the oven. Preheat to 450˚F. Toss the bell peppers and corn on a rimmed baking sheet with 2 tablespoons olive oil, 1 teaspoon seafood seasoning, ½ ...

Instead of the traditional cured ham that’s full of sodium and nitrates, bake the flavors of honey-baked ham into a pork picnic roast. The meat slowly roasts so that the sugar-honey spice rub bakes ...

When it's time to bring in the new year with good-luck black-eyed peas, make it a festive affair by stuffing a pork roast with traditional Southern hoppin' John. 1 small onion, chopped ½ medium green ...

Pork belly is the inexpensive cut that is smoked to make bacon. It is a staple at Asian At the market, a chunk of pork belly that looks like it’s about half lean. Marinate it in soy and five-spice ...