When Food & Wine’s Kay Chun makes this Roman-style pork shoulder rubbed and seasoned with spices, herbs, lemon zest and garlic, she saves the pan juices to make a fantastic vinaigrette for the butter ...

This recipe wraps a trimmed pork loin with a whole belly that’s been rubbed with a flavorful paste of wintry herbs, citrus zest and chile flakes to keep things as light and bright as possible in such ...

Every holiday table features a show-stopping centerpiece, a grand beast that’s the highlight of the festive meal. These elaborate main courses often include cuts such as beef tenderloin, prime rib or ...

It was only a matter of days, but, somehow, losing the usual week between Thanksgiving and the start of December compressed the holiday marathon into a 100-yard dash. I was winded by the time I pulled ...

In Italy, everyone loves porchetta. The Italian-style roast pork is common throughout the Marche, Lazio and Campania regions of central Italy. It starts with a whole suckling pig (as small as 10 to 20 ...

A 10-pound pork shoulder can cook down to about 4 pounds of meat, so don't worry about buying too large a roast. The seasoning rub can be applied directly to the meat just before roasting, but it's ...