Porchetta-style roast pork is all about big flavors and taking it slow—just like they do on Sundays in Umbria and Lazio. You ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

I'm like a thermostat - as soon as the temperatures dip below 70 degrees I turn my oven on and start roasting. It's a switch I look forward to flipping every year. Time in a hot oven transforms food - ...

This is my favorite fall meal for gathering with friends--roasted loin of pork with caramelized onions and dried cranberries. Simple enough, but so satisfying. The roast benefits from overnight ...

From “The Art of Simple Food,” by Alice Waters (Potter). Serves 4. Ingredients 1 bone-in pork loin (4 ribs) or 1 boned pork loin (2 1/2pounds) Salt Fresh-ground black pepper Directions Season the pork ...

What cooking method is more primal than roasting? When humans first used fire to prepare food, it was by roasting over an open pit. Today we simulate this method of indirect cooking in the oven, ...

Whether you're planning a special entrée for your next holiday gathering, or just a weeknight dinner, knowing the difference between pork loin and pork tenderloin will help you make the best choice ...

Pork tenderloin with orange glaze—oh, it's so good. Seriously. This amazing Italian dish really shines with just a few ...

Rather than making Mississippi roast with beef, give it a flavorful - and inexpensive - twist with this meat substitute.