You only thought you knew how to barbecue for the Fourth of July. From chef Isaac Toups, of Toups Meatery in New Orleans, comes these recipes that just might make you forget all about hamburgers and ...

The hefty grilled chops are served with a warm brown sugar–mustard sauce. An overnight apple cider brine keeps the thick double-cut pork chops juicy and flavorful. The warm mustard-based sauce — made ...

Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting ...

Place the bacon on a medium size pan over medium heat. Cook bacon until fat has render, add all the chopped vegetables and cook until soft. Add long grain rice and cook for another 1 or 2 minutes ...

Pork truly is nature's meat candy! The natural sweetness found in pork is so provocative and seductive, and a quality double-cut pork chop is a prime example. The sweetness and tenderness are ...

Heat the oven to 350 degrees. Cut through each tenderloin lengthwise so that you can open it like a book, but do not cut all the way through. Sprinkle water on the cutting board under the tenderloin ...