Pernil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

Pernil is a dish that hails from Puerto Rico, but it's cooked in countries across the world. Rich with taste, technique, and ...

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 ...

Two of the most iconic preparations, slow-roasted Puerto Rican pernil and Mexican carnitas, are top favorites in their home countries as well as abroad and, of course, in the United States.

Oyster stout beer is made using the bivalve's shell, flesh, or a combination of the two. While briny, it's not as outlandish as many other types of beer.

The negative feedback on the first iteration of the pan was valid. It had quality-control issues, like an uneven surface on the bottom, inconsistent cooking surfaces from pan to pan, and ...