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.” ...

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 ...

You know you’re loved when someone pit-roasts an entire pig in your honor. During the last three years, Eddie Kim, a poet and the most recent friend of mine to depart from Fairbanks, has become, as ...