'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.

Pickle some pig feet, grind up your own breakfast sausage, make your own lard, and more. Everything but the squeal! Pickle some pig feet, grind up and season your own breakfast sausage, make your own ...

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.

We’re back with even more pig parts to explore in the second half of our Lost Recipes look at all things hog, or at least all things besides the normal stuff like bacon, pork chops and ham. Last week, ...

Add Yahoo as a preferred source to see more of our stories on Google. Pigs feet and garlic on tray - Didebashvili.GEO/Shutterstock Pickled pigs feet are not only a ...

“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 ...

This column has covered pickled peppers and other vegetables such as cauliflower and carrots (in giardiniera) and created some zesty salsas and relishes. Now, armed with a large bottle of vinegar and ...