To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a mortar and pestle to form a smooth paste. The paste then is rubbed all over ...

Transfer the roast to a large plate and tent it with foil. Tilt the pot to pool the liquid ... Uncover and wipe any condensation from the inside of the lid. Flip the skin, partially re-cover ...

Foodborne illnesses can turn a great time into a nightmare. With a few simple tips, you can ensure your potluck is a safe and ...

You may think that mess is an inevitable trade-off for the convenience of microwaving. But, did you know you can use a butter ...

Place the pans in the fridge, covered with the redampened towel or Pullman lids, for two hours to overnight. To bake, preheat the oven to 450°F. If using open loaf pans, tent each with foil ...

The name is a combination of pérnil — a pork roast, usually either the shoulder or ham — and caldero, the dish’s cooking vessel, an aluminum pot with rounded sides, a tight-fitting lid and ...

I have camped in hundreds of campgrounds across North America in conditions ranging from exposed desert to temperate rainforest to packed snow. In that time, I’ve camped solo, shared tents with a ...