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• The Minimalist: An Italian Classic Redone With Duck

  A new take on an Italian dish with aromatic flavors uses duck as a substitute for pork. Read More... Posted Dec 19 2008, 03:04 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pork, Meat, Duck

• A Taste of Puerto Rico in Cities Across the Land

  Once carried by wives to laborers in the fields, the meat-filled cakes called pasteles are now an indispensable part of holiday gatherings. Read More... Posted Nov 29 2008, 11:45 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, New York City, Pork, Holidays and Special Occasions, Hispanic-Americans, Puerto Ricans

• Books of The Times: Pig: It’s What’s for Dinner in Northwestern Spain

  In this modest but enthusiastic addition to the Pig Lit canon, John Barlow recounts a year spent in Spain trying to eat every possible part of the pig. Read More... Posted Nov 25 2008, 06:22 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Spain, Galicia (Spain), Pork, Meat, Books and Literature, Pigs, Everything but the Squeal (Book)

• The Way We Eat: Thank You for Smoking

  Barbecue-pit flavor, minus the pit. Read More... Posted Sep 12 2008, 10:46 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pork, Meat, Ovens and Stoves, Barbecue, Mills, Mike, Wood and Wood Products, Gibson, Bob

• A Good Appetite: Late Summer Plums as an Easy Sauce

  An uncooked sauce that preserves the freshness of the fruit and can be easily thrown together with just a cutting board and blender. Read More... Posted Sep 09 2008, 09:36 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pork, Sauces, Grilling (Cooking), Plums

• Food Stuff: Porchetta in the Round, Up From Kentucky

  Hybrid pigs raised in Kentucky are carefully developed for the flavor of their meat. Read More... Posted Aug 05 2008, 08:52 PM by NYT > Dining & Wine Filed under: Pork, Animals, Meat, Pigs

• A Good Appetite: A Quicker, Cooler Way to Dinner in Cuba

  With Cuban-style pork as an inspiration, the same tangy, pungent marinade can be used for a smaller cut of meat that grills quickly. Read More... Posted Jul 29 2008, 07:03 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pork, Meat, Garlic, Grilling (Cooking)

• Dining Briefs: Two New Restaurants: Kafana and Wildwood Barbeque

  Serbs in Manhattan finally have a place to hang out downtown, at Kafana, while Wildwood Barbeque serves appealing food in a mammoth roadhouse of a restaurant. Read More... Posted Jul 15 2008, 06:10 PM by NYT > Dining & Wine Filed under: Restaurants, Pork, Meat, Manhattan (NYC), Barbecue, Serbia

• Sweet Heat: For Jamaicans, It’s About Jerk

  Done right, jerk is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. Read More... Posted Jul 01 2008, 07:09 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pork, Chicken, Sauces, Grilling, Jamaica

• $25 and Under: Hot and Complicated: Thai in the Village

  Heat-seeking chowhounds are drawn to Rhong-Tiam, but the restaurant also explores the complexities of Thai dishes that have nothing to do with heat. Read More... Posted Jun 24 2008, 07:50 PM by NYT > Dining & Wine Filed under: Food, Reviews, Restaurants, Pork, Ginger, Chili (Food)

• Restaurants: At Bar Q, a Chef’s Playroom That Is Full of Surprises

  Bar Q is a riddle, but it’s a riddle with a solution: don’t pay too much attention to the restaurant’s name, which alludes to barbecue. Read More... Posted Jun 17 2008, 07:23 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Reviews, Restaurants, Pork, Meat, Eggplants

• $25 and Under: Roast Turkey With a Salsa Beat

  Sophie’s Cuban Cuisine may not be authentic (its owners are Peruvian), but authenticity can be overrated. Read More... Posted Jun 11 2008, 10:05 AM by NYT > Dining & Wine Filed under: Restaurants, Pork, Sandwiches, Cuba

• The Way We Eat: The Supper Club

  At First Wednesdays, membership has its privileges. Read More... Posted May 30 2008, 10:20 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pork, Lamb

• Food Stuff: From the North of Italy, a Haunting Smoky Taste

  Smoked pancetta can be diced and sautéed to lend haunting flavor to all sorts of dishes. Read More... Posted Mar 04 2008, 09:11 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pork, Italy, Fairway Supermarkets, Pancetta