Trim the pork and score the rind. If you purchased a pork loin with the belly attached, unroll the roast so the skin side is down. Examine the belly portion and determine whether you need to trim away ...

My apologies to anyone out there who gave up bacon for Lent. Ditto for those who gave up pork of any sort … or rosemary … or fennel seed … or garlic. Please spare yourself the agony this recipe might ...

Every holiday, the question of what to serve as the main event starts weighing on a cook’s mind. Should we stay with tradition, head into a more experimental lane, explore global flavors, or finally ...

To brine and stuff the suckling pig: Two days before you plan to serve this dish, prepare an ice bath. In a large pot (minimum 5 gallons), bring all the brine ingredients to a simmer, stirring until ...

Porchetta roast: Cecconi’s is hosting its third annual porchetta roast commemorating Ferragosto, an Italian holiday, on Sunday, Aug. 18, at 2 p.m. For $30 per person, dinners get porchetta, a deboned ...

KCBS radio "Foodie Chap" and KPIX 5 television "Eye On The Bay" host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area. Chef David Button grew ...

Porchetta is a juicy roast pork dish from central Italy. The traditional method is to bone a whole pig, season it with herbs and garlic, tie it, and slow-roast it on a spit for hours. Here, a similar ...

SAN TERENZIANO, Italy — On a May afternoon, when the weather was unable to decide between sun and showers, the dedication of pork lovers here in this central Italian town was sorely tested. Again and ...

Bottlenotes will host an inclusive wine party that features 80-plus tastings in the form of unlimited one-ounce pours, followed by gelato and light appetizers, at the Petersen Automotive Museum in Mid ...