I’m talking about cassoulet today, the French version of pork and beans. OK, so it’s not just pork and beans. There are also duck or goose parts involved. But it’s not much more complicated than that.

— “I’ll only be a minute,” says Juan Muga of Bodegas Muga as he heads off to a whitewashed building next to a vineyard. I walk along the vineyard, taking in the idyllic view of Tempranillo vines ...

In this video, I’m diving into a hearty, flavor-packed cook featuring sausage, beer, and pork knuckle, inspired by the bold ...

They call me Pork Boy, and as far as I’m concerned, the Year of the Pig couldn’t have come at a better time. At long last, after decades of abuse, my favorite meat is once again getting a little love.

Paniscia. The word sat at the top of the menu’s short list of first courses. What’s this strange word? A pasta shape? I had to know. It is a specialty risotto of the area, explained the waiter at ...

Over the past year, many of us have (re)discovered the wonders of cabbage. Thanks in large part to its long shelf life during a time when many Americans are grocery shopping less frequently, cabbage ...

When I lived in Seville, Spain, my parents would often take me to their favorite tapas bar, where I developed a love for this simple dish. --- It's easy-to-make white beans with... When I lived in ...