Dried fruit added to a savory main dish is common in many North African and Middle Eastern cuisines, but much less so in ours. Fruit offers a bright note to dinner during our dark New England winters.

If using bone-in ribs, cut away the bones and set aside. Cut pork into 1-inch cubes, sprinkle the ribs evenly with the salt and allow to stand, refrigerated, for at least 1 hour and no more than 12 ...

Enjoy hearty and comforting dishes this winter. Discover how flavorful a pork tenderloin stew with mushrooms and a creamy ...

Sometimes, those hours can be while you’re at work, either at the office or your office at home. When you’re working day is ...

I’m not sure what it is, but whenever I cook for a group, I tend to go overboard. Like that time I thought it would be a great idea to invite 25 people to my apartment (I live in Manhattan!) for ...

– 1 medium or 2 small white or yellow turnips (¼ pound), peeled and cut into ½-inch dice – 3 to 3 ½ pounds boneless pork shoulder, butt or country-style spareribs, trimmed of visible fat and cut into ...

While most people who see all the young, vibrant spring produce in the markets might immediately think to blanch it quickly to preserve its bright green flavor and crisp texture, I’m a “boil it” guy.

Pork Chile Verde with Potatoes is a hearty, flavorful stew made in a slow cooker or on the stovetop. Fresh, bold, ...

Of all the dishes at Dunsmoor restaurant in Glassell Park — cooked over a hearth at chef-owner Brian Dunsmoor’s ode to regional American dining — the one that might leave the greatest impression is a ...

Delicious shades of umber and russet and, well, toffee. By Sam Sifton Credit...Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Good morning. It was a perfect all-American day: ...