Spring 2011: The Meat Issue
Editing this issue upheld my impression that just about everyone involved in good meat today was supping on tofu a decade ago.
Spring 2011: Issue No. 21
One Polish Butcher Shop, Under New Ownership
Greenpoint gets a gastro-grocer and craft-beer retailer called Eastern District.
Farm to Fido
Evermore Pet Food makes sure your dog is fed as well as you are.
Across the East River, a Bestiary
M. Wells may sit in Long Island City, but this shiny diner is worth the trip from anywhere in Brooklyn.
The Cure for the Common Career
A Bensonhurst native makes his own charcuterie.
The Meatcrowave
How one man smuggled in the latest kitchen technology from Japan.
When Knitters Eat Dinner
A knitting shop with more than one kind of chops.
A Conversation With Jonathan Safran Foer
The famous author on meat as fashion, how pastured poultry is like light cigarettes and why policy can’t accomplish what meatless lunches can.
The Greeks Moved, The Church Festival Stayed
An annual celebration of spanakopita, moussaka, baklava and spit-roasted lamb.
Mastering the Art of Mexican Cooking
A Park Slope chef from Mexico City has penned a Latin answer to the Julia Child classic.
There’s a Long Island Wine for Every Meaty Mouthful in Town
Vineyards in Brooklyn’s backyard have bottles to pair with whatever you’re sinking your steak knife into.
Making Charcuterie In-House Is Not So Cut and Dried
Chefs seek a cure to the Health Department’s charcuterie crackdown.
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