Bill Walker, chef at the Kennison, has nothing against offal. He’s even open to brains as long as they’re fresh. But when Stephen Hasson of Ugo’s challenged Walker to create a dish with Rose Pork ...

INDIANAPOLIS – Smashed, deep-fried and "goodness on a bun" is how one Indy 500 fan described his pork tenderloin sandwich – a classic at the Indianapolis Motor Speedway. Flattened out to between three ...

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried. But the cooks at Christopher Kimball’s Milk Street instead opt to pan-fry ...

The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, ...