Slow-braised pork cheeks, bacon, black-eyed peas, chipotle, and amber ale come together in this rich, smoky chili from ...

Pork cheeks are a hidden gem in the world of slow-cooked meats. This cut of meat is packed with flavor and, when braised slowly in red wine, becomes incredibly tender and juicy. The long cooking time ...

There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic ...

In this Dish Deconstructed, the Dog at Wingham shares how to make its Bovril braised pork cheek with caramelised artichoke purée. Currently on the menu at Kent’s gastropub The Dog at Wingham – ranked ...

To make the cheeks with polenta, first clean and finely chop the vegetables (carrot, onion, and celery) and the garlic for the sauté (1). Also, chop the rosemary (2) and cut the pork cheeks into ...

Mike Sula reviews the Aviary, the Fulton Market lounge cum restaurant next to Next. Working under partners Grant Achatz and Nick Kokonas, executive chef Craig Schoettler has devised a menu of ...

The taste of locally raised pork—whether tender and lean or striated with rich layers of flavorful fat—is about as far as you can get from the slabs of meat stacked in the supermarket’s discount ...