Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

We realize that it can also be overwhelming to sift through the thousands of choices available, which is why we’ve rounded up ...

Here are recipes for Cauliflower Parmesan, Beef and Cabbage Stew, Smothered Chicken and Stir-fried Tofu with Crispy Garlic ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

I’ve used enameled Dutch ovens my whole life, and nothing compares to Staub’s 4-Quart Cocotte. I’ve learned there’s a reason ...

It feels like the holiday season just ended, but Valentine’s Day will be here before you know it. If you’re all out of gift ...