Roasting a whole suckling pig at home might be more trouble than it’s worth, but here’s a suggestion: Opting only for the head provides a challenge that’s a touch more reasonable. An entire pig may ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. Suckling pig tacos, ...

If you find yourself at DBGB and become startled by the loud clanging of a dinner bell followed by the proclamation “fire the hog” and a resounding “oui” from the entire kitchen staff and many of the ...

The chefs at NYC’s Peasant cook everything with fire — chicken, bread, and even oysters. “There are no safety nets here,” says chef and owner Marc Forgione. “We have the wood-burning grill and we have ...

Roasted Whole Suckling Pig, carved and served. Once the pig is procured, there is almost no prep needed for it. Season the cavity with a little salt and pepper, and score the skin so that as the pig ...

Preheat the oven to 450°F. Have your butcher butterfly the pig, or do it yourself by opening the underside, leaving the backbone and the head intact. Rub the skin with the lard and season with salt ...

To brine and stuff the suckling pig: Two days before you plan to serve this dish, prepare an ice bath. In a large pot (minimum 5 gallons), bring all the brine ingredients to a simmer, stirring until ...

An icon in the shape of a lightning bolt. Impact Link We are a world obsessed with pork. Crispy bacon, fatty pork belly, artisanal sausages, juicy chops, we want it all. Chefs love pork, too. They ...

I’m not a big fan of sharing food at restaurants. There are some exceptions to this rule: family-style dining, especially at Italian-American and Asian establishments and those foods (pizza and fondue ...

From Puerto Rico to Cuba to the Philippines, roast suckling pig is a national dish — but its origins are in the ancient Spanish kingdom of Castile. Vegetarians, stop reading here: Cochinillo asado is ...

Forbes contributors publish independent expert analyses and insights. Cheryl Tiu is a Miami-based writer covering travel, food and beverage. Here are two of the more popular (and delicious) ...