When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters ...

It's no secret many Americans these days avoid using a lot of animal parts considered delicacies in other countries.

Pickle some pig feet, grind up your own breakfast sausage, make your own lard, and more. Everything but the squeal! Pickle some pig feet, grind up and season your own breakfast sausage, make your own ...

We’re back with even more pig parts to explore in the second half of our Lost Recipes look at all things hog, or at least all things besides the normal stuff like bacon, pork chops and ham. Last week, ...

The broth for this dish is teeming with tart lemon peel and aromatic star anise, both of which perfume the pig trotters to their core. Using an electric pressure cooker makes cooking tough cuts of ...

“National Soul Food Month,” sometimes called “June,” deserves a presidential proclamation. Why? Because this cuisine, which combines the food traditions of West Africa, Western Europe and the Americas ...

Travel with us to Bloomsburg and visit the Blind Pig. It is there that farm fresh foods are the standard and not a trend. See Chef Toby Diltz prepare a Chicken with Root Vegetable Hash.

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There really is no middle ground," says Marsha McBride, chef-owner of Berkeley's Cafe Rouge. "There are people who are bone eaters, and people who aren't." These days, the bone eaters are getting a ...