We can all probably agree on which result we prefer, which is why dry brining -- an easy extra prep step -- is a must-try for ...

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

Want to impress with a glistening, delicious centerpiece this holiday season? This miso-marinated pork will stay juicy no ...

Place chops in a container and pour over the brine. Refrigerate overnight ... Brush the apples with oil and place on tray. Roast until they are soft and burst. Don’t worry about burnt bits.

Cool completely. Place pork in a container and cover with brine. Leave for 24 hours then pat dry and cut into bite size pieces. Simmer until thick and syrupy. Cook the pork in a pan over medium ...

The pork is tender and juicy ... The key to this easy roast leg of lamb is the dry brine. The meat is coated with an herby, pleasantly salty crust before marinating in the refrigerator for ...