It’s stuffed with leeks, flavored with Parmesan and fennel, and wrapped in a cloak of pork belly for a crispy finish to the ...

Porchetta-style roast pork is all about big flavors and taking it slow—just like they do on Sundays in Umbria and Lazio. You ...

This recipe wraps a trimmed pork loin with a whole belly that’s been rubbed with a flavorful paste of wintry herbs, citrus zest and chile flakes to keep things as light and bright as possible in such ...

Using pork loin in place of a whole pig and an ordinary oven instead of an open fire, you can master this herb-stuffed Italian roast at home ...

Porchetta is a juicy roast pork dish from central Italy. The traditional method is to bone a whole pig, season it with herbs and garlic, tie it, and slow-roast it on a spit for hours. Here, a similar ...

Preparation: Preheat oven to 350 degrees. Combine first four ingredients. Make 12 (1 1/2-inch) slits along 1 side of roast, and stuff slits with fennel mixture. Place the roast, slit side down, on a ...

Chef and restaurateur Christian Petroni is an authority on all things Italian American cuisine, and the Bronx-born Food Network star is plating up his best recipes in his debut cookbook, "Parm to ...

One of the special occasion dishes in Italian households, along with standbys like ravioli and veal, is porchetta, a boneless pork roast originally from central Italy, cooked with the fat and skin ...

Sure, Brider is one of the newest eateries in town, but the culinary team that has already found success with Oak at Fourteenth and Acorn has only needed a few turns of the rotisserie to start rolling ...