EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialA butcher shop offering grass-fed and pasture-raised beef, pork and poultry, in Montgomery, N.J., April 22, 2022. (Tony Cenicola/The New York Times)
EditorialA spread for samgyeopsal, a dish with a name that refers to pork belly’s three layers — the fat cap and the two leaner layers of meat below it, one light and one dark — in New York, May 26, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
EditorialRice noodles with seared pork, carrots and herbs in New York, May 6, 2021. Props styled by Paige Hicks. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialEXCLUSIVE: Mama Junes daughters get prepped for the coronavirus quarantine at a supermarket - just weeks after two of them underwent a dramatic $111,000 plastic makeover.
EditorialFrom left: Ben Schneider, Sohui Kim and St. John Frizell, who have teamed up to bring Gage & Tollner, one of the most storied restaurants in New York food history, back to its former glory, at the renovated space in Brooklyn, Feb. 24, 2020. (Jeenah Moon/The New York Times)
EditorialVarious meat dishes including beef and pork. Beeton's Every-day Cookery and Housekeeping Book, etc. pp. vii. lxiv. 404. i. Ward, Lock & Co.: London, [1877?]. Source: 7949.aa.68. after page 204.
EditorialJoints and Entrees: Meat dishes including veal cutlets, leg of pork and leg of lamb. The book of household management Entirely new edition, revised and corrected, with new coloured engravings. Ward, Lock, Bowden & Co.: London, 1892. Source: 7942.dd.9, ...