Party Food Picks: Mini Charcuterie Boards
Revamp your special occasion menus in delightful ways, like these mini charcuterie boards from NYC caterer Peter Callahan's new book.
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5 American Country Ham Producers To Seek Out
Country ham is America's version of Italian prosciutto or Spanish jamón. It's enjoying a renaissance in restaurants — here's where to buy your own.
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Hot Apps: Prosciutto And Asparagus Rolls
Looking for a late night nosh or light lunch-ish-type-mea? There’s plenty of options here for you, like these prosciutto and asparagus rolls.
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How To Make Andouille Sausage From Scratch
If you've ever wanted to learn how to make andouille sausage from scratch, there's no time like the present. Try it Brad McDonald's way.
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Chef Linton Hopkins's Five Commandments Of American Ham
Linton Hopkins is a talker — that's for sure. Over the better part of an hour, the James Beard Award-winning chef muses about the emerging culinary scene in his hometown of Atlanta, discusses the continuous evolution of his 12-year-old restaurant Eugene, and dishes on his own latest restaurant openings and ambitious plans for the year ahead. He also…
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Kick Off Shark Week With "Charc Week" At San Antonio's Cured
Ah, Shark Week. That magical time of the year when Discovery Channel stops subjecting us to dehydrated strangers trying to grill snakes over pine needle fires in their birthday suits, and gives us what we really want. In honor of this sacred weeklong broadcast event, beginning Sunday, June 26, San Antonio charcuterie center Cured is hosting…
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Meat Monster: How To Make The Ultimate Italian Hero
I love Italian subs. Meaty, cheesy, tangy, bready and delicious, they are a great example of combining a lot of things in balance and creating a symphony of flavors that is truly greater than the sum of its parts. And today, we're taking this humble-yet-great classic, and we're upping the fancy-ante ("fante"? meh) with multiple…
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Spanish Meats 101: Jamón, Salchichón And Chorizo With Christopher Lee
If you want to talk in depth about the European art of dry-cured meat —and really nerd out over nuances, densities and aging, among other things — pull up a bar stool next to chef Christopher Lee. Having worked alongside industry masters Alfred Portale, Jean-Georges Vongerichten, Daniel Boulud and Charlie Palmer, Lee won the James Beard Award…
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Charcuterie In The U.K.
Back in 2015, there was a commercial for Google Translate that was making the rounds on British television in which a French woman at a dinner party approaches an English guy, who is hovering over the a pot of stew on the stovetop. She asks what’s for dinner, and they engage in an irritating debate on…
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Here Are The Charcuterie Terms You Need To Know
Whether you're shopping for fancy cold cuts, ordering a whole charcuterie board or simply selecting a salami, there are some key cured meat terms you should know. You don't have to be a master salumist to learn what's going on behind the scenes. Explore these charcuterie terms and discover how mold and salt play their parts, why fat is…
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How (And Why) To Make A Fried Mortadella Sandwich ASAP
Anya Fernald is cofounder and CEO of the Belcampo Meat Co., the world’s largest sustainable meat company. Inspired by the Italian peasant cuisine known as cucina povera, Fernald’s new collection of recipes, Home Cooked, is as simple, hearty and delicious as it gets, featuring rich soups, flavorful stocks, creamy polenta, rib-sticking pasta and a vibrant array of…
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