In this classic Shanghai braise, chunks of pork belly soak up sweetened soy fragrant with five-spice. (Olivia Wu likes to make her own blend with whole spices, but you can swap in a spoonful of ...

Add Yahoo as a preferred source to see more of our stories on Google. Pork tenderloin is synonymous with dry, boring dinners, but it doesn’t have to be. Alexis Deboschnek is giving it new life with ...

These moist packets of creamy masa are alive with flavor -- and plenty of saucy filling. One ice cream scoop of masa is enough for a large husk. It should be a little less than one-fourth inch thick, ...

The dish: This is my take on Chinese “red-cooked” pork. Pork belly was brined for three days, then cooked sous vide at 140 degrees. The meat was chopped, and sautéed with green onion, carrot and ...

Sliced cooked pork loin with rosemary on a black surface next to bowl of whole mustard seeds - Robertsre/Getty Images Pork is enjoyed around the world in all kinds of tasty and versatile ways, from ...

The late, great British food writer Diana Kennedy was a leading authority on Mexican cuisine in the English language. She spent decades traveling the country for research and sharing her findings in ...

Tender roast pork, sharp provolone, and garlicky broccoli rabe on a sturdy roll, with a splash of pan juices for the full effect.

I have yet to meet someone who doesn’t like tacos. They’re simple yet rich, casual yet special, and the perfect party food. I reserve speedy ground beef tacos for weekday suppers. For entertaining, I ...