The night before, cure the pork: Mix salt, pepper, and brown sugar; liberally rub the mixture over the pork. Set meat in a pan on rack, cover, and refrigerate for 12–15 hours. (If using kosher salt, ...

Preheat oven to 375. In a food processor, add crostini and pulse until coarse crumbs. Transfer to a bowl. Add pistachios, parsley, and marjoram to the food processor and pulse until coarse crumbs form ...

A rack of pork is a bone-in pork loin. For a fancier presentation, ask the butcher to “French cut” the racks by scraping the ends of the bones clean with a knife. Try this recipe from Pana Karatassos.

Want to impress your guests? Watch as we transform a rack of pork into a stunning crown of pork with easy-to-follow steps. From cleaning the bones to grilling it just right, this guide covers ...

The drippings from this roast are far too salty to make a gravy or sauce, says Marianne Anderson, who suggests using a reduction of beef broth, shallots and butter if you want to serve the meat with a ...

Preheat the oven to 350˚. Lightly coat the pork with olive oil. Season liberally with sea salt and black pepper. In a stainless steel bowl, combine bread crumbs, rosemary, Italian parsley and melted ...

Why cook in the kitchen when you can be outside cooking something spectacular on the Big Green Egg or your charcoal grill? My boys will laugh and tell you I cannot cook anything in the kitchen, but ...