Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to cook ...

Bone-in pork roast dishes are often reserved for special occasions and formal dinners, but this cut of meat doesn't take hours to prepare. Depending on the size of your pork roast, it serves many and ...

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden ...

Looking for a showstopper for your holiday table? Look to crown roast of pork. A retro entree, for sure, but it’s definitely no ghost of Christmas past. Crown roast of pork is elegant, exquisite ...