This salad is delicious with any pork or beef jerky, especially Asian-flavored varieties. For the tastiest version, seek out freshly made, deep-fried pork jerky at your local Thai market. While you’re ...

There's nothing like a smoker or slow cooker full of pork shoulder destined to become pulled pork. The succulent barbecue meat falls apart with the merest pull of a fork, melts in your mouth, and only ...

Thinking of the holiday weekend coming up or for any weeknight meal, here’s a pasta salad that can be made in advance and served at room temperature. The pork for this salad is cooked on the grill.

To make the marinade for the pork, combine the garlic, brown sugar, soy, hot sauce, and oil in a mixing bowl and stir to combine. Add the pork cubes, tossing to coat. Cover and marinate for 30 minutes ...

Uncooked sauces are easy to make. Use plump, ripe, fresh tomatoes for a fresh-picked taste. If you can’t find good ones, then use a good quality can or carton of imported Italian whole tomatoes. The ...

Combine the brown sugar and salt in the water and bring to a boil. Stir until dissolved and then add the rest of the brine ingredients. Lower heat and simmer for about 5 minutes. Turn off the heat and ...

One of my favorite quotes from my favorite cookbook, “Bread and Wine,” is: “Life at the table is life at its best.” When I think about my life, my friends and family, and my community — so much of it ...

Cured pork is simply pork that has been salted. I did a quick cure of some off-cuts when I made my prosciutto, because, well, I had to do something with them. It was a slapped together dish, with ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Every week, The Saturday Early Show challenges a chef to create a three-course meal for four on our $30 budget. Brad Steelman is the latest Chef on a Shoestring to use our $30 budget to create a meal ...

Onions may seem a perennial ingredient since they’re available all year, but red onions taste especially fresh and crisp now. We’re nearing the end of the harvest, but these purple bulbs are still ...