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, ...

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 ...

1. In a food processor, pulse the garlic until it is coarsely chopped. Add the cilantro and parsley and pulse until blended. Add the jalapeno, vinegar, and a pinch each of salt and black pepper. Pulse ...

Want to impress with a glistening, delicious centerpiece this holiday season? This miso-marinated pork will stay juicy no matter what. By Genevieve Ko Genevieve Ko tested this recipe with pork ...

A jar of orange marmalade and a sprig of rosemary pack a ton of wintry flavor into this celebratory centerpiece. Five hours of hands-off braising time turn skinless, bone-in pork shoulder impossibly ...