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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
The filling is widely known across Southeast Asia, especially in Muar – Johor, where it is traditionally served fresh, wrapped inside a banana leaf.