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, ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

The French enjoy pork in all its various forms; walk into any butcher or charcuterie near us, and you'll see everything from chops and roasts to terrines and trotters. We love it, too; since French ...

Porchetta-style roast pork is all about big flavors and taking it slow—just like they do on Sundays in Umbria and Lazio. You ...

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 ...

This Jim Beam Apple Bourbon Smoked Pork Shoulder is one of my new favorite twists to make smoked pork shoulder with! It ...

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 ...

Dear SOS: Help! I have lost a wonderful recipe for pork roast cooked with Bourbon and, I think, apples. It appeared in The Times about three or four years ago. Dear Elaine: Just so you know: At the ...