A little cured ham never hurt anyone, are we right? And here’s the thing: The addition of a few slices of this easily sourced Italian pork candy to a meal can turn a solid spread into a restaurant-quality affair. With dry-cured prosciutto, a little goes a long way. Or a lot goes a very long way. Or you just snack on it straight from the...
Knife and Pork
Keep the bone in for a better pork chop experience
Sep 17, 2014 11:00 am
Embrace autumn with sweet, spiced pork chops
Sep 12, 2014 11:00 am
It's called pork candy for a reason
Aug 26, 2014 12:00 pm
Crunchy breaded pork pairs perfectly with cold beer
Aug 20, 2014 11:00 am
Fajitas, T-bones and more rut-busting ideas
Aug 7, 2014 12:00 pm
Chops, tenderloins, ribs, T-bones and more!
Jul 22, 2014 12:00 pm
Juicy, lean pork meets sweet and tangy raspberries
Jul 17, 2014 2:00 pm
Creative, comfortable spaces to enjoy great brews
A hypnotizing vegetarian tart packed with flavor
Ordering coffee drinks can be confusing!
Goa Taco is not quite Indian. Nor quite a taco.
Nightclub culture meets hush-toned mixology
An interview with NYC's restaurant resurrectionist
The Precision Cooker from Anova is a game changer
The big wine stories on our radar