This dish brings luck and good fortune for Chinese New Year, and looks spectacular on the table to boot. All it takes is blanching, frying and braising, plus a little patience. Trentham cooking school ...

The yielding goodness of braised pork, the crunch and texture of wood fungus. This dish is the complete package. “This was one of the most popular meat dishes at Neddy’s in the ’80s – most guests ...

The lentil is one of nature's smallest vitamin pills. It contains B group vitamins, thiamin, niacin and B6. It's also supercharged with minerals, potassium, magnesium and zinc. In this recipe the ...

Add 2 frozen or thawed pork hocks to kettle and top with lightly salted water. Bring to a boil. Reduce heat to a soft simmer. Cook for 3-5 hours (depending on size). When very tender, strain out the ...

Add articles to your saved list and come back to them any time. As temperatures dive, menu choices are more likely to turn to meat, but not just to any cut. Gelatinous pieces that are suitable for ...

The smell of sauerkraut and roasted pork knuckles in my kitchen last week brought me back to my childhood. The aroma was a regular fragrance in my late grandmother’s kitchen, often by my request. It ...

Kurobuta, which is also known as Berkshire pork, means “black pig” in Japanese. The pig is black with six white points: feet, face and switch (the last few inches of the tail). It has shorter muscle ...

In this country the pork, or ham hock, was historically considered a castoff in fine kitchens, and was one of the cuts offered to the servants and slaves, or simply discarded as trash. It is only now ...

Cassoulet is a great winter bistro dish, a homey baked casserole from the south of France that is absolutely nothing like the bland casseroles of most American childhoods. (Unless you happen to have ...