Check out this winter slow-cook special: a super tasty Spanish-style pork jowl - from the kitchen of Bomba's Jesse Gerner - Heat a splash of oil in a saucepan and add the onion, celery, carrot, garlic ...

Food & Wine has showered some of its list-love on Smoke’s Tim Byres, naming his smoked pork jowls with pickles a best restaurant dish of 2010. As Editor Kate Krader describes the dish: “He slowly ...

Smoked pork jowl from the Burgers' Smokehouse: I think this stuff has been one of the big sleeper/surprise hits of the first couple months of our post-book release bacon work this year. Pretty much ...

At just 29, Matt Blondin is a kitchen rock star, with the talent and testosterone to prove it. After stints at some of Toronto's best restaurants, including Rain, Luce, Colborne Lane and Acadia, he ...

1. Smoke Louisiana Gulf oysters for 30 minutes at 180 F using pecan wood chips and set aside. 2. Clean and peel white sweet potatoes. Place in a large pot and cover with water. Simmer for 25-30 ...

Chef Samuel Kim of Baekjeong shared the three types of meat you should order at Korean barbecue. Kim said brisket is the first meat you should eat at KBBQ. And don't skip pork — especially if pork ...

Pork jowl is the new belly, with Australia's top restaurants flocking to use the cut of swine. "It's an under utilised part of the pork," Sage Dining Rooms head chef Damian Brabender said. "It does ...

Chef Samuel Kim of Baekjeong always orders pork at Korean barbecue, plus some Korean pancakes and stew.