A bone-in pork loin can become many things. Cut the ribs away from the loin, and you’ll have baby back ribs and a boneless pork loin. Slice the loin between each bone, and you’ll get pork chops, but ...

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, ...

Soak your chickpeas overnight, then toss them in your slow cooker along with ham hocks, carrots, onion, bay leaves, and thyme ...

Craving tender pork? Learn how to make Pork Humba Bisaya-style — pork leg slow-cooked in soy sauce, vinegar, garlic, banana blossoms, and Sprite for extra caramelization. Sweet-savory with bold ...

A handful of Thursdays ago, the Observer’s food editor convinced me to join her and Texas Monthly’s barbecue editor Daniel Vaughn at TMBBQ Club’s “Meat Up” series at Terry Black’s BBQ in Deep Ellum.