Every new year’s day we pull out a large dutch oven and cook a pork loin roast nestled amongst tangy sauerkraut to eat as the first dinner on New Years Day. Parts of my family are Pennsylvania ...

In some parts of the United States, eating pork and sauerkraut on New Year’s is a culinary staple come Jan. 1. But why pork and sauerkraut? We share exactly why some people eat this dish on the ...

Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly.

Sauerkraut is a crunchy, tangy condiment that adds dimension to any dish, and the science behind the development, is simple, ...

Juiciness is key for delicious pork chops. While the chops have a mild and pleasant flavor, they often benefit from ...

then add the pork. Sprinkle over the brown sugar. Turn the heat up high for a couple of minutes, turning the meat so it browns well. Drain the sauerkraut well and give it a rinse if you want to ...

A story of cherished childhood memories and a search for the perfect sauerkraut reveals the unique, unspoken legacy of a ...