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 ...

Dried fruit added to a savory main dish is common in many North African and Middle Eastern cuisines, but much less so in ours. Fruit offers a bright note to dinner during our dark New England winters.

Prepare the pork stew: Heat vegetable oil in a large pot over medium-high heat. Add pork chunks and sear until browned on all sides, then remove and set aside. In the same pot, sauté onion, garlic, ...

Looking for simple, hearty meals this winter? Try these soups and stews that bring comfort and ease to any cold-weather ...

In the year after publishing company Condé Nast decided to shutter Gourmet Magazine, the James Beard Award-winning food writer, critic and then editor-in-chief, Ruth Reichl, suddenly found herself in ...

I’m not sure what it is, but whenever I cook for a group, I tend to go overboard. Like that time I thought it would be a great idea to invite 25 people to my apartment (I live in Manhattan!) for ...