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 ...

This guide shows how to make Italian porchetta at home with crispy skin, juicy meat, and bold herb flavor, using simple steps ...

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 ...

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 ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Add Yahoo as a preferred source to see more of our stories on Google. Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Every holiday, the ...

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 ...

You know your husband loves you, REALLY, really, loves you when he (one) agrees to bring home a large, uncooked, deboned, pork shoulder on his bike and (two) ends up biking all around Mobile to find ...

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 ...

Traditionally, Italian porchetta is a whole pig that is spit-roasted to produce fall-apart tender, rich pieces of slow-cooked pork, aromatic with garlic, fennel seeds, rosemary and thyme. It’s served ...

The one sure way to entice our sons to come for Sunday dinner is the mention of porketta. In Italy, traditional porketta is a spit-roasted, deboned and stuffed suckling pig. But the dish was adapted ...