To make this dish, chef de cuisine Erik Ramirez cures pig tails for an hour in salt, then rinses them and slowly confits them in rendered fatback cut with some vegetable oil and flavored with garlic, ...

Chef April Bloomfield appears on the cover of her new cookbook, A Girl and Her Pig, glowing in her neat chef's whites, with a dead pig slung over her shoulders. "I adore pigs, and I love eating them ...

Six days will go by before the pig head is ready for tortillas. The Berkshire porker first needs a bath in a sugar and salt brine for one business week. All the gnarly bits have been removed, ...

April Bloomfield says she loves the smell of frying liver, the taste of a good thick steak shared with friends, and the crunch of a crispy fried... Chef April Bloomfield appears on the cover of her ...