For me, the most sublime pork roast imaginable is one that is cooked for a very long time at a very low temperature until the meat is so tender that it falls apart if you look at it and exhale. First ...

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, ...

To maximize the flavor of our pork shoulder roast we start the night before, this gives the dry rub time to do its magic. In a medium bowl combine kosher salt, Hungarian paprika, cumin, garlic powder, ...

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 ...

Bone-in pork roast dishes are often reserved for special occasions and formal dinners, but this cut of meat doesn't take hours to prepare. Depending on the size of your pork roast, it serves many and ...

Picture this: Your Easter roast emerges from the oven fragrant and still sputtering, shining like a meat-eater’s well-browned dream. The skin, scored in diamonds, is a crisp mahogany, the meat ...

It was only a matter of days, but, somehow, losing the usual week between Thanksgiving and the start of December compressed the holiday marathon into a 100-yard dash. I was winded by the time I pulled ...