'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 ...

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, ...

Himi Okajima jokes that he gets the pork for his West Village restaurant from the same Berkshires farms that supply Robert De Niro‘s celebrated Tribeca eatery Nobu. “He gets the shoulders and ribs,” ...