BEFORE there was the stove, there was the rotisserie. And although there’s no denying that progress has its advantages -- can you imagine spending a summer afternoon tending a live fire in your ...

The hefty grilled chops are served with a warm brown sugar–mustard sauce. Nick Fauchald is a former editor of Food & Wine, Wine Spectator, and Every Day with Rachael Ray, as well as inaugural editor ...

A fragrant thyme-Dijon crust locks in the tenderloin’s juiciness, while a quick cider deglaze turns pan drippings into a bright, tangy-sweet sauce for an elegant weeknight or holiday main. Breana Lai ...

Bone-in pork shoulder is one of the least expensive, party-friendly animal proteins you can buy. Boneless will work for this recipe as well, but it will cook through a bit quicker. If you end up with ...

Start by trimming any excess fat from the pork shoulder. Slather it all over with yellow mustard, it helps the rub stick and adds a subtle tang. Mix the rub ingredients in a bowl and massage ...

There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic ...

Despite its commercial success, the Instant Pot is not the most beloved vessel within food writing circles. It lacks a certain romance of being “involved” with your food, artificially speeding up the ...