Footlong Kimchi Hot Dog Recipe

This kimchi dog has a few inches on the competition
Apr 8, 2014 1:00 pm
footlong kimchi dog photo
Photo: Morgan Ione

When it comes to hot dogs, kimchi is the new sauerkraut. No offense to the classic shredded fermented cabbage, but kimchi is spicy and colorful in addition to being a perfect acidic component to a nice fatty dog, so kimchi wins. Need a little extra crunch? Nori flakes and wasabi peas are there to help. Why the footlong? Glad you asked. Answers, after the jump. 

Video: Steven Rinella And Michael Ruhlman Ate A Bunch Of Bear Sausage

A shared love of wild game charcuterie
Mar 18, 2014 3:00 pm

What do you get when you have two renowned television personalities with culinary backgrounds and a whole lot of wild game in the same room? Some enlightening and knowledgeable conversations, for one. Some pretty darn good looking sausage, for another. Steven Rinella and Michael Ruhlman recently sat down to talk (and eat) cured meats. The video, after the jump.

Meanwhile, In The Vast, Exotic World Of Charcuterie Instagrams

15 prime charcuterie plates, caught in the wild
Mar 13, 2014 2:00 pm

Our new Butchery and Charcuterie feature is so Instagram-friendly it's practically cheating. Want to watch a little food porn of the very highest quality? Simply stick #charcuterie into the search bar, grab a jar of whole-grain mustard and have a blast. These Instagrammers clearly have priorities beyond selfies. 

Hot Doug’s Mastermind Doug Sohn On The Only Sausage He Couldn’t Sell

Basically ‘intestines stuffed with more intestines'
Mar 10, 2014 11:00 am

Doug Sohn’s often obscurely titled franks (“The Shirley Hardman,” anyone?) span virtually every type of meat in your butcher’s repertoire and probably beyond, including an ever-revolving “Game of the Week” special, which spotlights a different wild animal: alligator, crawfish, pheasant, snake — you name it, he’s probably stuck it in a bun, added some unusual toppings for good measure and sold it at his popular Chicago hot dog spot. But there is only one that didn't quite work.

Dale Talde's Porky Melt Recipe

A cheesy bratwurst sandwich you'll make again
Jan 28, 2014 12:00 pm
porky melt recipe
Photo: Sam Horine

Pub grub craving? Whiskey fan? Brooklyn's Pork Slope just might be the place for you. Dale Talde's Brooklyn bar slings a mean shot 'n beer (from 25 taps) along with snacks you don't have to think twice about. On our last jaunt, Talde loaned us a few invaluable recipes, including the famous Porky Melt. DIY bratwurst patties and cheddar with mustard on buttery marble rye? Sounds like the perfect thing to chase this beer 'n shot. Here's how to make it at home.

John Besh's Choucroute Garnie Recipe

A meat over sauerkraut platter served family style
Jan 3, 2014 3:00 pm
Photo: Maura McEvoy

Choucroute, like many peasant foods, is best served family style — on a huge platter of sauerkraut studded with sausages and bacon. Search your farmers markets for artisanal fermented sauerkraut, you’ll find its deep flavor makes all the difference. John Besh's full recipe, after the jump.

Holiday In Ljubljana, Slovenia? Damn Right. Here's 8 Places To Eat Really Well.

Difficult to pronounce, easy to find quality grub
Dec 17, 2013 11:00 am

Counter to what your instincts might say, December is a lovely time to visit Ljubljana, the charming, if difficult-to-pronounce capital of Slovenia. Its cuisine reflects the influences of these better-known neighbors - you're as apt to encounter fresh seafood and handmade pasta as you are sausage and sauerkraut. Here are some gastronomic pit stops you shouldn't miss.

Rustic Tuscan Bean And Sausage Soup Recipe

Time for hearty soups with humble roots
Oct 29, 2013 2:00 pm

Hey, sometimes you don't have a ton of dough. It's close to rent day, you splurged on fancy winter camping equipment, it happens. Thankfully there's Cook On A Shoestring, from author Sophie Wright. Bet you never knew how to turn such a small amount of food into so, so very many meals. First up, a big pot of rib-sticking sausage soup all for around $20.  


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