Why Do You Put an Apple in a Roasting Pig's Mouth?

It’s like putting lipstick on a pig. (By Roxanne Webber)

Suckling Pig for the Holidays

Go big with Chef Jose Garces’s festive menu.

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights. (By Kate Ramos)

We're All Meatheads Now

One more addition to a pig-centric cookbook world. (By Sara Dickerman)

Cuban Christmas Feast

From Miami chef Randy Zweiban.

I Do (Eat)

Get the most out of your wedding caterer. (By Roxanne Webber)

Bringing Fatty Back

Fatty pork trumps lean. Has the other white meat chubbed up? (By Jason Krause)

A World of Sours

Memories of Philippine Kitchens explores the many flavors of the Philippines. (By Sara Dickerman)

Modern Potluck

Feed a crowd with recipes from some of CHOW’s favorite chefs. (By Lessley Anderson)

The Basics: How to Pan-Fry Pork Chops

Dinner that really hits the spot.

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings. (By Roxanne Webber)

Bye-Bye Cold Crab Dip

Chafing dishes for the modern age. (By Louisa Chu)

Celebrate Festivus

The holiday for the rest of us.

Gobble, Gobble, Bang!

How I killed a turkey for Thanksgiving dinner. (By Alexander Lane)

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.