Eatin’ high on the hog. The hackneyed expression harks back to feasting on prime hunks of swine – butts and picnics and loins and chops – cut from the upper part of the pig. Today’s plan is to go low.

LAST year it was bellies. This year, feet seem to be the most fashionable part of the pig. At Meson G on Melrose Avenue, chef Josef Centeno braises pig feet in white wine and aromatic vegetables, ...

Himi Okajima jokes that he gets the pork for his West Village restaurant from the same Berkshires farms that supply Robert De Niro‘s celebrated Tribeca eatery Nobu. “He gets the shoulders and ribs,” ...

Some of the most welcome offal to come out of the trend of head-to-tail cuisine are pork trotters, a.k.a. pigs’ feet, and we’re now seeing more of this humble pork product pop up on respectable menus ...

“National Soul Food Month,” sometimes called “June,” deserves a presidential proclamation. Why? Because this cuisine, which combines the food traditions of West Africa, Western Europe and the Americas ...