TechniquesUnrolling a Pork LoinUsing a sharp knife, cut along length of pork loin where loin meats ribs, holding tips of ribs with one hand to steady the roast.Cut through loin until you reach about three-quarters of the way down loin, then turn knife blade away from ribs and into loin.Keeping flat side of knife parallel to cutting board, cut through loin, unrolling it into a 1"-thick slab ready to be spread with dressing.Keep ReadingHow to Trim an ArtichokeBy SAVEUR EDITORSA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONESee AllContinue to Next StoryADVERTISEMENTADAD
