In this classic Shanghai braise, chunks of pork belly soak up sweetened soy fragrant with five-spice. (Olivia Wu likes to make her own blend with whole spices, but you can swap in a spoonful of ...

These moist packets of creamy masa are alive with flavor -- and plenty of saucy filling. One ice cream scoop of masa is enough for a large husk. It should be a little less than one-fourth inch thick, ...

The dish: This is my take on Chinese “red-cooked” pork. Pork belly was brined for three days, then cooked sous vide at 140 degrees. The meat was chopped, and sautéed with green onion, carrot and ...

Sliced cooked pork loin with rosemary on a black surface next to bowl of whole mustard seeds - Robertsre/Getty Images Pork is enjoyed around the world in all kinds of tasty and versatile ways, from ...

This meaty stew of poultry, sausage, pork, and beans comes together all under a rich, dark brown crust. Soaking the beans in ...

Perhaps you already have your heels dug deep in the sand when it comes to eating red or white meat. If you love steak, then you're not giving up red meat any time soon, and if you're a fan of lean ...

The late, great British food writer Diana Kennedy was a leading authority on Mexican cuisine in the English language. She spent decades traveling the country for research and sharing her findings in ...

I have yet to meet someone who doesn’t like tacos. They’re simple yet rich, casual yet special, and the perfect party food. I reserve speedy ground beef tacos for weekday suppers. For entertaining, I ...