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.

Who would have ever thought that a request for pickled pig's feet would have such a great response? Last week Pat Statler from Jackson, Mo., made the request and we have several recipes to share with ...

'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 ...

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, ...

“National Soul Food Month,” sometimes called “June,” deserves a presidential proclamation. Why? Because this cuisine, which combines the food traditions of West Africa, Western Europe and the Americas ...

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,” ...

Chef Christopher Gross can make a silk purse out of a sow’s ear — or a pig trotter for that matter. And he does it often, featuring pied de cochon (the pretty French word for pig feet) on his tasting ...