Delicious shades of umber and russet and, well, toffee. By Sam Sifton Credit...Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Good morning. It was a perfect all-American day: ...

If using bone-in ribs, cut away the bones and set aside. Cut pork into 1-inch cubes, sprinkle the ribs evenly with the salt and allow to stand, refrigerated, for at least 1 hour and no more than 12 ...

When it comes to pork, most home cooks know the chop, the tenderloin, the loin roast, even the Boston butt. But because I am a sucker for the underdog and the oddball, I have a new favorite cut of ...

Looking for a Filipino dish that’s rich, tender, and full of depth? Learn the secret to a delicious Sinantomas recipe — a tomato-based pork rib stew made with garlic, onions, soy sauce, and sometimes ...

We can't think of a better thing to serve on a cold winter night than a steaming, supremely satisfying bowl of stew. Here, we've gathered a wide variety of our favorites to keep things interesting all ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." The meat in this traditional Irish stew is boneless lamb shoulder, but you could also opt for beef chuck ...

If you've traveled through South Carolina enough, you know that there's no shortage of fine barbecue establishments to whet your appetite for pulled pork, ribs, stew and anything else that comes off a ...