Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

Spread the love beyond your family! Spend the day volunteering at a local animal shelter, soup kitchen, or other charitable organization. Or, perform random acts of kindness throughout the day, such ...

Imagine a towering sandwich brimming with the finest Italian meats, creamy cheeses, and tangy olive salad, all encased ...

Every day, the equivalent of 2,000 garbage trucks full of plastic are dumped into the world's oceans, rivers, and lakes. Plastic pollution is a global problem. Every year 19-23 million tonnes of ...

It’s the prepared food section at great Bay Area markets. Yes, you will have to bring the food home yourself. And yes, you may want to reheat and plate it. But the Bay Area’s many grocery stores and ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

2. Mix the minced meat with water and break up the lumps. 3. Add the minced meat and water to the stewed vegetables, along ...