A holiday ham, made at home, is within reach. You just need a bit of time, some wood smoke and a shoulder ham or pork loin. By Steven Raichlen A homemade ham represents a formidable culinary challenge ...

This story was first published in January 2014. Some people come and buy the uncured hams wholesale to cure themselves. The hams Turner processes go through a small assembly line and curing process to ...

Piadina with gorgonzola, prosciutto and tomatoes is such a treat from Emilia-Romagna, Italy. Really, it's the perfect Italian ...

A Southern staple meets French sparkle in a pairing that proves the best matches don’t always play by the rules.

When you think country ham, do you see plate-sized slab, drenched in red-eye gravy? Or maybe teeny beaten biscuits with a chaw of salt pork inside? Food writer Steve Coomes wants you to clear your ...

There are two sides to every story, including those posted to Yelp and the like. And for those disputes, court is now in session. The Post and Courier Food section weekly features a complaint that ...

Chef Ryan Smith cures meat in the basement beneath Empire State South. Three flights below the reclaimed wood and dim lights that dominate the Midtown restaurant’s farmhouse-chic interior is a climate ...

Roast rack of lamb or a platter of smoked, glazed ham — which dish should be the centerpiece of the Easter table? Lamb is rich in religious symbolism: A sacrificial lamb was first served by Jewish ...