Q: My husband and I are interested in hosting a pig roast at our house. We've thrown a lot of parties, but never one of this magnitude and certainly never one that entailed an entire pig. Do you have any recipes, tips or advice?

Sent by Julie More

Socca is easy to love, as I learned several summers ago when a friend made a big batch as an appetizer for a backyard party. The crispy-edged and pancake-thin slices have that sweet and nutty flavor of chickpeas, but they're also a little smoky from some time under the broiler. Since the recipe is naturally gluten-free and vegan, it's a winner for any dinner party crowd. More

Last week I spoke on a panel with my friend Melissa Clark at the International Association of Culinary Professionals conference in New York. The topic was recipe voice. As I was considering what I might say, I asked myself what it is that I hear when I read a recipe and what I want my readers to hear when I write one. I immediately thought about Judy Rodgers' book, The Zuni Cafe Cookbook, and how it was her recipe voice that first caught my attention as something unique: it was playful, breezy, sometimes annoyingly lengthy, and full of wit and memorable lessons, particularly her five-page recipe for roast chicken. More

I've always been one to sleep late, and I'm a huge advocate of napping. It must run on my mother's side since my sisters share this fondness for snoozing. My father, on the other hand, is up before dawn and only needs an occasional five minutes of shut-eye in his recliner to recharge his batteries. But nap time is one thing; an energy crash at 4 PM when I'm running on a deadline is another. More

Allow me to present to you the humble broccoli, beloved steamed side dish with lemon and butter, faithful team-player to quick stir-fries, virtuous add-in to any number of cheesy pasta dishes. Broccoli is the vegetable we reach for when we need a little something extra to round out a meal. Here's how to trim it down to bite-sized pieces, along with five ways to cook it up. More

If you're looking to save time, and eat healthier, one of the best tips we can offer is to roast a week's worth of vegetables at once. Whichever day you choose – perhaps Sunday – make this a part of your routine, and in about 30 mostly hands-off minutes, you'll have the basis of several good meals, such as these five lunches… More

While roasting beets for Valentine's Day-appropriate pink pasta, we tried something a little different from our usual wrap-in-foil technique, and it resulted in especially succulent tasting, easy-to-peel beets… More

No matter which day of the week I happen to roast a chicken, it always feels like a Sunday dinner to me. Pulling a burnished chicken from the oven feels like a step above my usual haphazard meals, and special in its very simplicity. Here are a few different takes on roast chicken that have caught my eye recently. More

You guys know that Trader Joe's is now carrying coconut oil, right? Because that's kind of the most awesome news ever. I may or may not have jumped with glee when I saw it on store shelves last week. More

One of the first steps in any recipe involving cauliflower is almost always "cut into bite-sized florets." It's what we do when we want to toss it with pasta, sausage, and breadcrumbs or bake it with broccoli and cheese. Florets, florets, florets. But what about cutting thick, hearty slices and sautéing them like a chicken breast? Or a filet? More