The vinegar-sauce-mopped pork of South Carolina couldn’t be more different from the beef-proud traditions of Texas barbecue. But they share a common DNA found in smoked-meat foodways anywhere you go ...

On a winter day a couple of years ago, I got a call from Karen Bates at the Apple Farm in Philo, asking me if I'd like to join her, her family and a few friends for a weekend centered on a pig. The ...

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. Last week's column was filled with copycats of recipes from beloved Tontitown restaurants. This week we turn to ...

It’s time to go whole hog in Lost Recipes as we looking back on the many pig parts people cook — beyond beloved bacon, Boston butts, ham and pork chops. The saying is that everything in the pig but ...

Acclaimed pitmaster Rodney Scott has come out with his first cookbook, and you might say it’s equal parts pig and perspective. Scott, a James Beard award winner and restaurateur, achieved his success ...

When Alex Bazemore was growing up in Ahoskie — just south of the Virginia border — whole-hog barbecue was nothing but a way of life. “I grew up in the country, and that’s how my grandparents used to ...

In a medium saute pan over medium-low heat, add olive oil. Stir in onion, garlic, pepper and 2 teaspoons creole seasoning. Saute until onions are translucent (approximately 6 to 8 minutes). Set aside ...

It’s a different kind of cooking class Sasha Kanno and a half-dozen other students are taking this sunny Saturday morning in Long Beach. Standing around a portable worktable wheeled into a darkened ...

This Saturday at Benchtop Brewing, you’ll have a chance to taste the closest thing to original Virginia barbecue you’re likely to find without a time machine. Joe Haynes, a pitmaster and ...

Acclaimed pitmaster Rodney Scott has come out with his first cookbook, and you might say it’s equal parts pig and perspective. Scott, a James Beard award winner and restaurateur, achieved his success ...