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 ...

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 ...

Savory pork cracklings take traditional cornbread to the next level in this flavorful cracklin' cornbread recipe.

Contrary to common belief, the original recipe doesn't call for cream, butter or any additional fats. Chef Alessandra Ciuffo ...

Pork is a New Year’s tradition at our house. Chunks of pork go into a pot with kielbasa, sauerkraut, caraway seeds, and a ...

We use sliced cremini mushrooms for this recipe, but feel free to mix it up with your favorite variety or whatever you have on hand. What's the Right Temperature to Cook Your Pork to? In a large ...

Recipes with Loulla Astin Sesame Coated Fried Halloumi with Honey These fried cheese slices with a crispy sesame crust and a ...

Snowed in and hibernating this January? Time to perfect your skills with these perfect project recipes, like homemade pasta, ...

try{ clicky.init(100600915); }catch(e){}Preheat the oven to 220°C. Brown the chops in a minimum of oil in a pan over a medium to high heat – start first with the edge of fat. Transfer to a baking tray ...

My bowl of pork soup, although sans organs, brimmed with a medley of pork slices, minced pork chunks and meatballs. I got my money’s worth after all. The ingredients themselves were delectable, too.