In 1972, the late James Beard–that celebrated chef and cookbook author, whose foundation bestows the coveted annual awards for culinary excellence–declared about the pig roast: “…They provide one of ...

While summer often conjures up mouth-watering thoughts of pig roasts, if you’re actually contemplating tackling this culinary feat, some homework is in order. And that includes some homework about ...

But our food reporter says forget the usual burgers and dogs. Go "whole hog" this year. It doesn't matter if you live in the city or suburbs. Anyone can host their own pig roast this Memorial Day, ...

My suckling-pig obsession began, as so many of my cooking projects do, while casually perusing the “Pork” section of James Beard’s book American Cookery. It was November 2012, and in the course of ...

The guest of honor at Blake and Donna Bender’s Fourth of July cookout tipped the scales at 191 pounds. A true life of the party, he showed up first and stuck around till the karaoke screen went black.

Roasting a pig in your backyard is easier than you might think. There are a few good local sources for buying a whole pig: At Hemlock Hill Farm in Cortlandt Manor, you’ll pay about $2.49 per pound ...

American Legion Post 672 hosted 50th annual pig roast earlier this month. Jerry Paxton makes off with some take-out dinners at the Daddow-Isaacs American Legion Post 672’s 50th annual pig roast dinner ...

At five o'clock on Thursday afternoon, the 144-pound pig arrived, wrapped in a black plastic trash bag. The grill had also arrived, looking equally suspect: a big rusted tube with a tiny door at one ...

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 practically worship it. But rarely in a restaurant do you ...