Simple Winter Pork Sausage These are incredibly aromatic sausages that make your whole house or tailgate smell like porky holiday
Anvers ham—Tender, dry-aged Flemish prosciutto, made from horse meat. Recommended beer: De Koninck. Cob-smoked bacon—A tradition in the farms and
Viktualienmarkt, Munich; www.viktualienmarkt-muenchen.de—I cried when I first saw Munich’s “victuals market,” for there were no more meat worlds left to
Basic Butchering of Livestock & Game by John J. Mettler (Storey Publishing, 1986)—An easy-to-follow, hands-on guide for turning rabbits into
There are a surprising number of farms that raise pigs for the public, even around major metropolitan areas. Look up
The first problem with butchering pigs is transportation—that is, assuming you don’t live on an actual pig farm, which, admittedly,
When Jared Rouben applied to study at the Culinary Institute of America, he was excited to see on the application
“We use the same fishmonger Gordon Ramsay does,” Mark Dorber says, not even trying to look modest. As the landlord
A fervent beer lover I know was sitting in a multi-starred restaurant. He’d made his food selection, and was studying
Boynton, Sandra. Chocolate, The Consuming Passion. Workman Publishing, New York, 1982. McGee, Harold. Sugars, Chocolate, and Confectionary, On Food and