To honor the late Dianne Byers, we will continue to run previous editions of her “Cooking with Dianne” column as part of our bi-weekly Food page. This one ...

Heat the oven to 350°F. Season the pork loin with salt and pepper. Melt the butter in a large Dutch oven (or other oven-safe pot with lid), then brown the seasoned pork on either side over medium-high ...

There’s a lot of inspiring stuff flying off the presses lately, and we’re thrilled to make room on our bookshelves -- but not at the expense of that one old favorite. You know, the cookbook whose ...

THIS IS NOT the pork roast you remember. Gone are the days, thankfully, when we cooked pork to 160 degrees. Done right, a pork roast is tender and tasty, moist inside, with a nice crisp exterior. For ...

From Irish Pork Stew to Osso Bucco, these dishes deliver the kind of warmth that make the period between winter and spring feel more settled.

In a food processor, combine salt and garlic cloves and pulse to a rough paste, about 15 times. Add water, a little at a time, pulsing to form a thick but smooth paste. Rub paste onto pork, coating ...

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 ...

To keep a boneless pork loin from drying out over high heat, sprinkle it with a dry brine of salt, sugar, paprika, pepper, and dry mustard before grilling, then add a garnish of the popular Argentine ...