Asian flavors marry oh-so-well with pork. Ginger, sweet and salty hoisin sauce, brown sugar and cinnamon add depth and appealing aroma to this dish. This recipe comes together in a minute, but it ...

Chinese roast pork on garlic bread is one of the great New York sandwiches, a taste of the highest peaks of Catskills cuisine: thin-sliced, Cantonese-style char siu married to Italian-American garlic ...

This family recipe from Lynette Lo Tom, author of “A Chinese Kitchen,” features a different kau yuk from the popular red pork and fat served in most local Chinese restaurants. Pour sauce over pork and ...

Pork roast is great wintertime comfort food. Give it a little Asian spin and you have something really distinctive – and very tasty. Jefferson Twp. resident Jennifer Weil gets a raving review whenever ...

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, ...

THIS IS NOT the pork roast you remember. Gone are the days, thankfully, when we cooked pork to 160 degrees. Done right, a pork roast is tender and tasty, moist inside, with a nice crisp exterior. For ...

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 ...

Combine chicken broth, water, rice wine vinegar, soy sauce, garlic, ginger and black pepper in large saucepan or Dutch oven. Bring to a boil. Stir in baby corn pieces, snow peas, carrots, mushrooms, ...