So what to do with all that super tender pork butt you made the other night?  This time around I decided to go in an Asian direction. ...

Pork Butt, also called Boston Butt , is actually a somewhat tough (but full of fat and connective tissue) cut of meat from the upper sh...

This one is a keeper... the crumbled cornbread is mixed with diced apple sautéed in butter and - while the pork chops are grilling - the ju...

As we've learned from some of our favorite Food television personalities - Anthony Bourdain, Mario Batali, Andrew Zimmern - and the wor...

Boneless pork chops are just so tempting when you're browsing the meat department at the local mega-grocery store, trying to think of s...

Thank you, Summer! We've had a great one - we camped, went to the beach on Cape Cod, played tennis, canoed and fished, took long weeken...

This plate of meat dedicated to Martin! We made a marinade (not a brine) for these bone-in shoulder blade pork chops consisting of: olive o...

Another casserole-type dish?!? Two in a row - you ask? You bet. And you’ll see why in a sec! It’s been cold here in Boston – demonically...

We made a wonderful braised pork shoulder this past weekend, and we knew this 7lb monster (well, maybe 6lbs after all the skin and fat were...

We had always seen those huge, 14lb. Pork Picnic Shoulders at various supermarkets and marvelled over their sheer size. However, operating...

Wow, it's been a while. What can we say - we've been busy. Busy with our new house, busy with weddings, busy with the summer. But...

We had our Memorial Day BBQ Party (see next entry) but we cooked so much I had to split it into two blog entries! One for all the rest of t...

We seasoned some thin, bone-in pork chops with salt, pepper, thyme, and a little dried mustard and wrapped them individually and very tightl...

When we last joined you from Orange Kitchen (our version of Kitchen Stadium), we had successfully implemented our new wok's capabilitie...

Braised again??? Who do we think we are, Just Braise ? We swore last week that we'd eschew the braise for the roast - but alas the rec...