Eatin’ high on the hog. The hackneyed expression harks back to feasting on prime hunks of swine – butts and picnics and loins and chops – cut from the upper part of the pig. Today’s plan is to go low.

Who would have ever thought that a request for pickled pig's feet would have such a great response? Last week Pat Statler from Jackson, Mo., made the request and we have several recipes to share with ...

One recent frigid weekend I found myself making a mixed braise. It all began because I had a craving for pigs’ feet. My husband, on the other hand, would rather eat almost any other part of the hog.

When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters ...

This column has covered pickled peppers and other vegetables such as cauliflower and carrots (in giardiniera) and created some zesty salsas and relishes. Now, armed with a large bottle of vinegar and ...