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 ...

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.” ...

Whitman chef Stuart Slater said the regular entree was an attempt to “upscale the food” for students. “[We] try to wow you every chance we get,” he said. “You can’t get better than roast suckling pig.