Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden ...

Despite its regal appearance, a crown roast is incredibly simple to make. Most of the hard work is done by the butcher -- you should start with the roast rolled and tied and the chop bones already ...

Love pot roast, but can't justify spending that much money on a cut of beef? Make this meaty swap for an equally rich and ...

Picture this: Your Easter roast emerges from the oven fragrant and still sputtering, shining like a meat-eater’s well-browned dream. The skin, scored in diamonds, is a crisp mahogany, the meat ...

The French enjoy pork in all its various forms; walk into any butcher or charcuterie near us, and you'll see everything from chops and roasts to terrines and trotters. We love it, too; since French ...

This roast has a rich history and an tart-sweet gravy that's irresistible. The late chef Patrick Clark coated the tender and juicy roast rack of pork in garlicky herbs and a glossy apple-forward glaze ...