Going Whole Hog: The Pig Roast

The August issue of Food and Wine magazine has an article by Matt Gross entitled “High on the Hog.” It’s a meditation on the pleasures of roasting a whole pig in a small backyard in Brooklyn. We know those pleasures translate to any backyard in any town. … the pig has a particular, primordial power. Cooking…

Planning a Pig Roast

For those who like to eat – and to cook – nothing says “serious party” like a suckling pig. Any gathering with a whole pig at the center becomes the day’s event, and will be remembered and talked about fondly. After all the prep work and the lighting of the coals comes the roasting, with…