At Peads & Barnetts Farm, Oliver Woolley draws on his family’s British heritage for cooking pork shoulders via a classic recipe from The River Cafe in London. “My entire family has been cooking this ...

For a few months now I have been craving an old-fashioned pork roast, one with the skin on that gets real crispy, sort of like chicharron. Lately, I have been staring longingly at the pork shoulders ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

If there’s one kitchen appliance that defines the 21st-century home cook, it has to be the air fryer. Compact, efficient, and ...

A cast iron dish of super crispy, golden brown pork cracklings, surrounded by sliced limes. - rafaelgraminho/Shutterstock We may receive a commission on purchases ...

Nous is the Greek word for mind, or intellect. It also puns nicely with the French for “us”. As in, come eat with us—food cooked from the heart, with the spirit of rigorous inquiry. This year, Nous is ...

Roast pork can be a tricky piece of meat to perfect and if you're struggling to get it spot on, a recipe developer has come ...

Cooking the belly with the top being level will ensure you have an even crackling and not puffed on one side and flat on the other.

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...