Add Yahoo as a preferred source to see more of our stories on Google. Credit: Photo: Ryan Liebe ; Food Stylist: Brett Regot Credit: Photo: Ryan Liebe ; Food Stylist: Brett Regot The French have a way ...

A handful of Thursdays ago, the Observer’s food editor convinced me to join her and Texas Monthly’s barbecue editor Daniel Vaughn at TMBBQ Club’s “Meat Up” series at Terry Black’s BBQ in Deep Ellum.

Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to cook ...

The Slow Bone smokes some of the best barbecue in Dallas. Their brisket, pork ribs, and sausage would please any barbecue purist, but they also take unconventional steps for some of their other ...

Sheet pan cooking deserves its all-star reputation as a minimal-mess, big-flavor way to cook. Presentation at the table impresses, too. These all-in-one pan meals primarily feature boneless proteins, ...

A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. 1. Set the oven at 350 degrees. Have on hand a large roasting pan. 2. Place ...

The pork chop sandwich is a juicy 9-ounce bone-in pork chop on a bun. All Photos by Morgen Schuler Porkchop & Co., newly opened in Ballard a couple of months ago, is utterly unique in concept—and that ...

A bone-in pork loin can become many things. Cut the ribs away from the loin, and you’ll have baby back ribs and a boneless pork loin. Slice the loin between each bone, and you’ll get pork chops, but ...