My plan was to make carnitas, the shredded pork that’s so versatile as a filling, because I like to have some tucked away in the fridge or freezer for quick dinners. But along the way, I got diverted ...

The dish that 19th-century French novelist Honore de Balzac lovingly called "brown jam" is rustic fare, casually spread onto bread, spooned from small pots and shared with friends. Born of traditional ...

Jane Grigson was a literary scholar and translator of important Italian works before she fell in love with French charcuterie and wrote a book about it in the mid-1960s. She became one of the best ...