A 1-inch-thick rib pork chop is big enough to take a commanding spot on the plate but not so big as to overwhelm it. This brine works quickly and it’s worth it for the juiciness and flavor it imparts to the...

Think of this as your little black book of essential recipes to keep in your back pocket for those times you need a surefire winner. You’re covered from starters to desserts....

We may call this Asian, yet the flavors of soy sauce, hoisin, and ginger are as familiar to Americans as ketchup and mustard. Fuse them with pork shoulder in a long, slow braise and you’ll end up with the...

This recipe is a basic template from which to have a blast mixing and matching different meats with different cheeses. We've given you suggestions for toppers and meat-and-cheese combinations to get your...

Mysteriously spicy, sweet, addictive, and a real crowd pleaser. Even with the glaze, these ribs are nowhere near as messy to eat as most ribs, which makes them ideal as an unexpected hors d’oeuvre at the most chichi cocktail party. I confess that I...

Andrea Albin came up with this dish starring pigs’ ears; their deep, porky flavor goes beautifully with the brighter notes of shallot, lemongrass, mint, and cilantro.

Creative spins on comforting classics—from caramel apples with red wine in the glaze to a quesadilla filled with kimchi—will make you more excited for fall than you’ve been in years....

Creative spins on comforting classics—from caramel apples with red wine in the glaze to a quesadilla filled with kimchi—will make you more excited for fall than you’ve been in years....

It’s pretty hard to upstage bacon, but if you get your hands on some heirloom Carolina Gold rice, that’s what you might end up doing.