The pork chop is one of the most perfect parcels of protein known to man (or woman), possessing a rich intense flavor (in the way all meat attached ...
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No dry or leathery meats here -- we promise.
The new naming convention is a long way from being as easy as it could be.
These juicy pork chops topped with halved cherry peppers have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s.
We all mess up sometimes in the kitchen, and when we fail, we fail hard.
This episode is all about pomegranates -- a Pom Royale cocktail, a Pomegranate Cast Iron Porkchop and a Blueberry & Pomegranate Shortbread Crumble.
Thomas Hahn knows chops so well that he's willing to kill to get them right.
That's what cops say after Hahn allegedly shot his roommate dead in th...
While most people turn to chicken or beef for dinner, pork can make a good meal too; and often times it'll cost you much less than red meat. Pork is p...
Health advocates have one tip for Americans trying to eat less fat, sodium and sugar in their diets: Shop the perimeter. In other words, buy food from...
America rarely makes it onto lists of the world's healthiest or fittest countries. We're known for Texas-sized portions and places like the Heart Att...
Think of the freedom: no pots and pans to wash. Just recycle or compost your paper, using less energy by cooking everything in one oven.
I've had a lot of pork chops in my time. I can now say that the best pork chop I've ever had, hands-down, bar none, was at the 2011 Iowa State Fair... and it was on a stick.
We present 7 of our best grilling recipes to liberate ourselves from the oppression of the burger/dog cookout and declare independence from ketchup and mustard alone.
All pork chops are best when cut thick, at least 1", when brined for about an hour and no more, then gently cooked with a little smoke, and flavored with herbs and/or a sauce.
Brown food tastes better; we see the color in cooked foods and subconsciously are drawn to it. Our brains know it, but does our mind understand it?
I call Chef Kyung at Michael's New York to see if the first of the Dutch white asparagus has shown up. They have, an awesome sign that spring is here.
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