This Juicy Pork Loin Roast is the kind of no-fuss dinner that feels a little fancy but is easy enough for any night of the ...

There are two equally simple techniques you can use that result in two very different types of roast. One results in a pretty moist shoulder with cracklings, the other produces incredibly moist meat ...

Place half of the stuffing mixture onto butterflied pork loin and press down firmly. Roll roast up and tie with butcher’s ...

It isn’t especially elegant, but in a cuisine that doesn’t fall victim to culinary fashion, this dish is a mainstay. The pork can be thickly cut, served in thin slices like Canadian bacon or roasted ...

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 ...

Oh, the lonely pork butt (also going by the name of pork shoulder roast), so overlooked by home cooks. This cut needs lovin’ in a low oven to really bring out its tenderness and tastiness. A pork butt ...

Tired of the same old casseroles and pasta dishes? As the seasons transition, you’re probably looking for fresh and flavorful ways to prepare satisfying foods for your family and friends. An ...

The Seattle Kitchen Show staff often talk about complex recipes, but this week they focused on a simple way to cook great pork loin. “It’s the leaner cuts that we’re used to in today’s world that pork ...

THIS IS NOT the pork roast you remember. Gone are the days, thankfully, when we cooked pork to 160 degrees. Done right, a pork roast is tender and tasty, moist inside, with a nice crisp exterior. For ...

This video takes you through the sous vide method that turns a simple pork loin into something unbelievably tender and ...

I don’t know about any of you, but I have reached my breaking point with Mother Nature and her apparently favorite season — at least here in New England and in California (12 feet of snow!). And it ...

In a food processor, combine salt and garlic cloves and pulse to a rough paste, about 15 times. Add water, a little at a time, pulsing to form a thick but smooth paste. Rub paste onto pork, coating ...