Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Lard used to be a dirty word. And its Italian cousin, lardo, would prompt puzzled looks followed by the inevitable “What’s that?” But now, lardo—cured pork fat—is cool, thanks to chefs such as Cafe ...

Larderia Mafalda makes one product and makes it very well. “We are the oldest lardo producer in Colonnata — since 1930,” says Carlo Danesi, director of production at Larderia Mafalda in Colonnata, ...

We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything. Blanch broccoli in a large pot of boiling salted water until crisp-tender, about 3 ...

Salty, fatty, savory, meaty, and delicious any time of day, cured pork is a special ingredient that carnivores adore. "The aroma of fresh cured meats can't be denied," says Peter Parrota of Calabria ...

It has a romantic past and an uncertain future. A food of humble origins and long lineage, it was traditionally cured in vats made from the same Italian gray marble used by Michelangelo for his ...

An investor and co-owner of Portland's popular Lardo sandwich chain is suing restaurateur Kurt Huffman and chef Rick Gencarelli for control of the company, according to a lawsuit filed this week in ...

In South Philly, where partisans yell insults across the street as they line up for cheesesteaks, hitting two sandwich shops in the same day wouldn't fly. And maybe it shouldn't, given how bloated ...