If this year's holiday menu is in need of an upgrade, look no further than the main course. A twist on tradition may be all that's necessary to take seasonal meals up a level for a fresh way to savor ...

It isn’t especially elegant, but in a cuisine that doesn’t fall victim to culinary fashion, this dish is a mainstay. The pork can be thickly cut, served in thin slices like Canadian bacon or roasted ...

Fresh currants have a bright astringency that works well with savory fare. The tartness of the berries is a great foil for this pork roast -- and the gorgeous color provides lovely juxtaposition with ...

1. Preheat oven to 400 degrees. 2. Spread baguette evenly on 2 large baking sheets. Bake until golden, flip occasionally. Transfer to large bowl. 3. In a large saute pan, place the diced bacon. Render ...

If this year’s holiday menu is in need of an upgrade, look no further than the main course. A twist on tradition may be all that’s necessary to take seasonal meals up a level for a fresh way to savor ...

When we shopped the meat counter recently, one boneless pork loin roast inspired three main dishes, and saved some money at the same time. The center-cut pork loin costs $2.99 a pound, and we bought a ...

This easy oven-roasted pork loin comes from my cookbook Romancing the Stove: The Unabridged Guide to Aphrodisiac Foods. It’s ...

Make an impression with Mom this Sunday with a centerpiece main-dish presentation. Pork loin comes to mind as a succulent meal for any special occasion. In his essay “Dissertation Upon a Roast Pig,” ...

Although the USDA recommends pork be cooked to 160 degrees, today’s lean pork dries out when cooked to higher temperatures. In “The Yellow Farmhouse Cookbook,” Christopher Kimball says he finds “150 ...

December is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not the ...

To prepare the pork loin use a sharp knife to cut small incisions across the skin of the loin, one centimetre apart and approximately 4 millimetres deep. Take care not to cut through to the flesh.