Roasting an entire pig is easier than you think. There’s something primal about cooking a whole animal. It feels deeply human to rip into a head-on creature, not caring to butcher out the loin from ...

Every time April publishes a story, you’ll get an alert straight to your inbox! Enter your email By clicking “Sign up”, you agree to receive emails from ...

Roasting a suckling pig on an open fire “is no job for slackers,” said Jane Sigal in Food & Wine. But if you have the time, motivation, and financial wherewithal, the result is “totally worth it.” ...

Nothing says BBQ like roasting a whole pig! In this epic BBQ party, Guga walks you through his perfect pig roast, along with ...

In 1972, the late James Beard–that celebrated chef and cookbook author, whose foundation bestows the coveted annual awards for culinary excellence–declared about the pig roast: “…They provide one of ...

At five o'clock on Thursday afternoon, the 144-pound pig arrived, wrapped in a black plastic trash bag. The grill had also arrived, looking equally suspect: a big rusted tube with a tiny door at one ...

1/4 medium-size pineapple, peeled, cored, and cut into 1/4-inch dice 1 1/2 firm, tart green apples, peeled, cored, and cut into 1/3-inch dice 2 medium-size carrots, peeled and cut into 1/4-inch dice 3 ...