Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to cook ...

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, ...

1. Set the oven at 350 degrees. Have on hand a large roasting pan. 2. Place onions and 3 sprigs of sage in the bottom of the roasting pan. Pour the white wine and vinegar over the onions. 3. Sprinkle ...

December is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not the ...

Mississippi pork roast is a hearty, flavorful dish that turns a simple pork shoulder into a tender and savory meal. This recipe has become a favorite for busy families like ours because it ...

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Open the pork like a book. Season the pork with 1 teaspoon of the salt, and the sage, rosemary, and pepper, rubbing it all over, on the inside and the outside. Preheat the oven to 425°F. In a small ...

It isn’t especially elegant, but in a cuisine that doesn’t fall victim to culinary fashion, this dish is a mainstay. The pork can be thickly cut, served in thin slices like Canadian bacon or roasted ...

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’. Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This ...

What’s the best way to cook a pork roast? In the past two years, I’ve become a fervent convert to the cult of the reverse sear. This method entails cooking meat at a very low heat until the internal ...

From “The Art of Simple Food,” by Alice Waters (Potter). Serves 4. Ingredients 1 bone-in pork loin (4 ribs) or 1 boned pork loin (2 1/2pounds) Salt Fresh-ground black pepper Directions Season the pork ...