A rack of pork is a bone-in pork loin. For a fancier presentation, ask the butcher to “French cut” the racks by scraping the ends of the bones clean with a knife. Try this recipe from Pana Karatassos.

Why cook in the kitchen when you can be outside cooking something spectacular on the Big Green Egg or your charcoal grill? My boys will laugh and tell you I cannot cook anything in the kitchen, but ...

A peppery, apple-forward cider glaze is the perfect pairing for a succulent roast rack of pork. This centerpiece-worthy succulent roast rack of pork from the late acclaimed chef Patrick Clark is ...