In our home, we eat pork with sauerkraut for forward progress in the new year, along with 12 grapes for good luck each month ...

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, ...

1 (6- to 8-pound) pork butt, bone in, fat trimmed To make the pork: Massage the rub into the pork, and wrap the pork tightly in plastic wrap. Store in the refrigerator for 12-24 hours. Heat oven to ...

The sugar in the honey helps to caramelize the pork, onion and pears as they oven-braise. It is a technique that works well with other roasted meats and birds as well. Just mix a little honey with the ...

When the temperature drops, deciding what to cook after pulling out a heavy coat can be another evening chore.