'Cognitive Cooking with Chef Watson' is a collaboration between IBM and the Institute of Culinary Education in New York City. Once a week, as part of an ongoing series, we'll be preparing one recipe ...

Eatin’ high on the hog. The hackneyed expression harks back to feasting on prime hunks of swine – butts and picnics and loins and chops – cut from the upper part of the pig. Today’s plan is to go low.

One recent frigid weekend I found myself making a mixed braise. It all began because I had a craving for pigs’ feet. My husband, on the other hand, would rather eat almost any other part of the hog.

Discover the mouth-watering world of Korean pigs' feet in this tantalizing video. We delve into the rich flavors and unique texture that make this dish a culinary delight. Learn about its preparation, ...

LAST year it was bellies. This year, feet seem to be the most fashionable part of the pig. At Meson G on Melrose Avenue, chef Josef Centeno braises pig feet in white wine and aromatic vegetables, ...

David Hoffmann tries pig foot souse in Dominica, Caribbean! This unique dish features flavorful pig feet with pickled flavors ...

“National Soul Food Month,” sometimes called “June,” deserves a presidential proclamation. Why? Because this cuisine, which combines the food traditions of West Africa, Western Europe and the Americas ...

Over a decade ago, former Westword food editor Mark Antonation began his food-writing career by eating his way up Federal Boulevard. Now, we’re turning our attention to another vibrant culinary ...

One recent frigid weekend I found myself making a mixed braise. It all began because I had a craving for pigs’ feet. My husband, on the other hand, would rather eat almost any other part of the hog.

“National Soul Food Month,” sometimes called “June,” deserves a presidential proclamation. Why? Because this cuisine, which combines the food traditions of West Africa, Western Europe and the Americas ...