December is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not the ...

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 ...

Open the pork like a book. Season the pork with 1 teaspoon of the salt, and the sage, rosemary, and pepper, rubbing it all over, on the inside and the outside. Preheat the oven to 425°F. In a small ...

In a large container with lid or large bowl, mix together water, kosher salt, honey, brown sugar, bay leaves and black peppercorns and whisk together to dissolve the salt. Add the pork sirloin roast, ...

Have the butcher leave about ¼ inch of fat on the roast. Also, ask them to butterfly the roast so that it opens out like an unfolded letter. Mix sausage, nuts, breadcrumbs, chives, parsley, sage, 1 ...

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 ...

You can only make so many chicken dinners before you start to get just a little bored of the popular bird. We hear you, which is why we’ve compiled this roundup of more than a dozen recipes for pork ...

Once the pork falls off the bone, remove it from the oven and turn the oven up to 500°F. Carefully, press the brown sugar and ...

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 ...