Roasting a whole suckling pig at home might be more trouble than it’s worth, but here’s a suggestion: Opting only for the head provides a challenge that’s a touch more reasonable. An entire pig may ...

1/4 medium-size pineapple, peeled, cored, and cut into 1/4-inch dice 1 1/2 firm, tart green apples, peeled, cored, and cut into 1/3-inch dice 2 medium-size carrots, peeled and cut into 1/4-inch dice 3 ...

Roasted Whole Suckling Pig, carved and served. Once the pig is procured, there is almost no prep needed for it. Season the cavity with a little salt and pepper, and score the skin so that as the pig ...

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Roasting a suckling pig on an open fire “is no job for slackers,” said Jane Sigal in Food & Wine. But if you have the time, motivation, and financial wherewithal, the result is “totally worth it.” ...

Roasting an entire pig is easier than you think. There’s something primal about cooking a whole animal. It feels deeply human to rip into a head-on creature, not caring to butcher out the loin from ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. Suckling pig tacos, ...

1/4 medium-size pineapple, peeled, cored, and cut into 1/4-inch dice 1 1/2 firm, tart green apples, peeled, cored, and cut into 1/3-inch dice 2 medium-size carrots, peeled and cut into 1/4-inch dice 3 ...