Plenty of cooks have prepared racks of lamb, but few have indulged in succulent racks of pork. The latter, quite reasonably priced, make an impressive presentation for entertaining. In the following ...

We tasted nine popular store-bought pork rind brands, and there was one clear winner. It hit the mark with both taste and texture of the pork rinds.

Note: Rosbottom asks the butcher to prepare the racks so they can be sliced into individual chops. She serves this with apple chutney or sauteed sliced apples. 1/2 cup olive oil 4 teaspoons curry ...

Note: In “Sunday Roasts,” Betty Rosbottom serves this dish with apple chutney. You can purchase a ready-made apple chutney at the market, or serve with sauteed fresh apples. Rosbottom suggests you ask ...

This simple salt and pepper-seasoned roast makes for an impressive presentation fit for a crowd. A generous pork loin rack gets browned, then roasted over a bed of vegetables so just one pan gets ...

Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat. When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries, rosemary, ...

Why cook in the kitchen when you can be outside cooking something spectacular on the Big Green Egg or your charcoal grill? My boys will laugh and tell you I cannot cook anything in the kitchen, but ...

The drippings from this roast are far too salty to make a gravy or sauce, says Marianne Anderson, who suggests using a reduction of beef broth, shallots and butter if you want to serve the meat with a ...