A few weeks ago, I read an article in The New York Times about the improbable life of Margaret B. Jones, a half-white, half-Native American foster child who came up hard on the streets of South ...

Although by no means a new practice, nose-to-tail eating remains more relevant than ever. Repurposing every animal cut is not only more sustainable -- and affordable -- to the alternative, but also ...

Neck-bone gravy is the original Sunday supper. One day’s labor provides family dinner on Sunday evening, along with enough left over for an effortless weeknight meal. A simple tomato sauce is enriched ...

In terms of seasoning, Fudgy Brabham’s hoppin’ John – which he’s prone to call a neck bone perloo – doesn’t call for much: salt, pepper and a fair amount of pork fat. But Brabham believes the secret ...

When I picked up my organic, local heritage Duroc pig at the Caughman’s Meat Plant in Lexington, S.C., it had all the usual parts: pork chops, ribs, ham and ground pork. My favorite is the ground pork ...

Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to cook ...

This split pea soup allows its titular legume to simmer with pork neck bones and vegetables for a low-effort, high-flavor finale. And, the super-slow cooking also helps the soup retain a chunkier ...

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, ...