We’ve seen it on social media and touted on menus, “whole-animal butchery!” But what does it mean for our food world and why should you care? We talk to two chefs to break it down.
Just a few simple ingredients are all you need to make this flavorful, tender Mississippi Pot Roast with gravy in your slow cooker. The pepperoncini peppers add a unique, amazing flavor.
With names that can be hard to pronounce if you’re unfamiliar, casings (do you eat them or not??), unknowns weights and sometimes seemingly high prices, a charcuterie counter can seem more daunting than a fish or meat counter at times. We want to change that! Here’s how to not feel so intimated when you’re standing in front of the charcuterie counter.
This delicious, crispy pizza is loaded with four types of meats along with a garlicky sauce over a cauliflower crust.
Image – Park Adler Hotel, Black Forest Highlands Succulent, tender and oh so juicy. A…
Porchetta on its own is heavenly, but when you are in Italy be sure to order a porchetta panino con crusta. Watch the video to find out more.
There are very few dishes, like meatballs, that can please everyone, absolutely everyone, young and old.
This veal pizzaiola is a much loved Italian winter dish. The rich sauce can be served on top of pasta and roasted vegetables.
It was time for a change, bring back traditional Swiss food from the land to the plate. Hung’ER Butchers Shop and Restaurant in the Park Hyatt Zurich is more than locally sourced. Chef de Cuisine Frank Widmer has been working exclusively with a butcher in the village Jona who makes sausages, dry ages meat and pork and with no waste.
Who doesn’t love true low-and-slow smoked pork ribs?
For a game day appetizer or a main dish, check out these mouth-watering meatballs that can easily be made ahead.
The book you need to make meat-free days a breeze.
The days are longer, the nights are warmer, and there’s always an excuse to be outside. Yours is being on the grill. Think you’ve got some serious BBQ’ing skills? Here is the challenge! Whether your bronzed guests are laying out by the pool, hitting the waves, playing at the park, or you are hosting an al fresco soiree, keep them having fun in the sun all day long with these morning till sunset grilled meals!
Italian Lardo, or Lardo d’Arnad, is the epitome of high-end Italian cured meats that can either be rendered for cooking, or served as an antipasto.
Bolognese is a hearty, meat based, thick sauce cooked over low heat. Enjoy with bucatini to drive away the unpredictably chilly spring nights
Mozzarella stuffed meatballs are a delectable dish. Crispy cooked meatballs with melty cheese inside. What’s not to love?
Need dinner on the table, quickly? This Quick and Easy Bolognese recipe is right up your alley. Get dinner on the table sooner, rather than later.
Made with a tender, spiced chuck roast, this hearty chili common in the state of Texas is sure to warm you through and through.
These 30 minute maple glazed pork chops are irresistible with the sticky sweet finger-licking-good sauce that you can’t get enough of.
At Lakehouse Inn, Chef Nate Fagnilli is a part of the vibrant meat, cheese, and butchery scene that is changing the taste of the Ohio landscape.
Crispy, seasoned on the outside, tender and juicy on the inside. This is how you make the perfect, pink steak.
Keep the grill buried underneath that pile of snow and make smoky, BBQ short ribs in the comfort of your warm kitchen.
Juicy, pink brisket meat with a crispy, flavorful outside is doable without a smoker. Learn how.
Mashed potato dumplings are filled with spiced sausage and fried until crispy on the outside. A delicious new way to serve holiday potatoes.
Make a heartwarming holiday meal of braised short rib sauce over pasta and a sweet finish of chocolate and hazelnut Baci filled and baked apples.
Learn the ins and outs of how St. Croix stays local with good food, that’s good for you. Check out what you could taste at DINE VI restaurant week.
Braised in a soy sauce liquid with beautiful aromatic spices, Chinese braised duck is a comforting dish to make throughout the fall and winter.
Meat is marinated overnight in a honey and balsamic sauce before being skewered and barbecued with sweet figs and red onions. A flavorful, juicy recipe that is perfect to close out barbecue season.
Perfectly tender ribs are rarely made on the grill. Instead start the low and slow process in the oven and finish on the grill, if desired, with a sweet and spicy honey and bourbon glaze.
Learn some quick tips before you head to the grocery store about what to look for when selecting meat from the butcher’s case. Fatty or lean? Tender or tough? This will help clear things up.
Chefs Fredrik Johnsson and Peter Andersson are keeping the food industry fresh, simple, and delectable at Volt. The Swedish menu is coming to New York.
No matter how far from Canada you may be, recreate the cheese curd fries with a healthy dose of shredded short ribs.
How do you like your ‘wich? Watch as three chefs embark on The Reuben Challenge and then you be the judge.
Grilled steaks are topped with rich melting blue cheese and chive compound butter and tangy balsamic onions. Make this easy, elegant meal all year round.
This juicy burger is loaded to the max with classic Cobb Salad ingredients, including melty blue brie cheese.
Make a customer burger this summer, filled with gooey, rich cheese punctuating every bite. Watch your eaters devour the spicy patties cooled down by the creamy blue cheese.
Become a butcher pro. Understand the basic anatomy of an animal and learn what cuts to use in different situations.
A breakfast burger loaded with a slice of blue cheese, hash browns, bacon and an egg. It’s everything you love about breakfast, packed on your burger.
Parrilla gets Italian flair of meats marinated in Italian seasonings and capers, Italian olive oils, and vinegars mixed into flavorful chimichurri.
Served in a pita, these veggie packed burgers are topped with spinach, feta and tzatziki for flair. Simply seasoned yam fries are the perfect accompaniment.
Grab fruit, herbs, or edible flowers and freeze them inside coconut water or milk and alongside coconut meat for a refreshing treat fit for a midday snack.
Celebrating all things carnivores love, José Andrés’ Bazaar Meat is making the mouths of Las Vegas water with amazing protein creations. Try his Asian Tacos.
Try a savory and easy Filipino favorite. Chicken legs stewed until tender in soy sauce, vinegar and garlic that is grilled or broiled to crispy perfection.
Perfect for poultry, pork, or even vegetable kebabs, this sweet and sour glaze is rounded out with chili and garlic for a hint of delicious spice.
A common street food, Mughlai paratha is shallow fried with delicious, peppery fillings. Try the buttery flatbread with a simple potato curry or chutney.
Observe meatless Monday and become inventive with veggies. Try these traditionally meat dishes with a new, vegetarian twist.
These nachos are not piled on, but are beautiful layered bites with great crunch, flavor, and a healthy dose of meat.
Follow these steps for delicious, tender, restaurant-quality braised meat with sauce, too. A bonus of the simple process is how inexpensive it is to make.
A common casual eatery or street food item, these small cakes are perfect in pitas or eaten on their own and can be made ahead and packed for a quick lunch.
Discover the history of borscht soup and the secret to making the perfect pot.
Dum pukht is a method of kebab that cooks the meat in a sealed pot with aromatic spice until it is perfectly tender.
Cut into strips, salted, and dried, jerky was once a way to save proteins for later. Try your hand at the preserved snack made from animals and vegetables.
Learn how to grind your own burger and take your backyard barbecue to the next level of epic. Your very own DIY designer burgers will be sure to impress.
Spring Cleaning Kitchen Edition: We are here to help you rethink and sweep away bad cooking habits that set you up for failure.
A cool cucumber yogurt sauce offsets the heat from the spice-filled marinade in this great grilling recipe.
Pork is used to make the filling of tortellini, bolognese ragu, crescentine or gnocco fritto, and many other specialties. We Love the Mangalitsa Pork! We Love Pigs!
This rustic and unassuming Indian dish gets it’s smoky and complex flavors from slow braising on low heat.
Getting advice from one of Bill the Butcher’s experts is like speaking to a true Meat Whisperer, and it will make you the hit of your Labor Day BBQ.
Sarah Kenney presents a great idea for a fantastic way to prepare lamb for Labor Day weekend.
The filling is widely known across Southeast Asia, especially in Muar – Johor, where it is traditionally served fresh, wrapped inside a banana leaf.