Dining at the Butcher's - New York Times (blog)

New York Times (blog)

Dining at the Butcher's New York Times (blog) Beyond is an open kitchen, incorporating a prim showcase for pasture-raised pork and chicken and grass-fed, sometimes grain-finished beef. Cuts of meat can be taken home, to be prepared in your kitchen, or cooked and served on the spot. and more »

Hail to the beef sandwich - Telegraph.co.uk

Telegraph.co.uk

Hail to the beef sandwich Telegraph.co.uk But the star is the salt beef, either simply brined and slow cooked, or smoked to make pastrami. Both are sliced to order in crumbling, glistening slivers direct from huge slabs of brisket, kept warm in gentle, steam-filled ovens.

The Joe Beef Cookbook Wins Food52's Piglet - Eater National

Eater National

The Joe Beef Cookbook Wins Food52's Piglet Eater National Food52's Piglet cookbook tournament has come to a close, and Chez Panisse's Alice Waters has declared a winner: The Art of Living According to Joe Beef by Frédéric Morin, David McMillan and Meredith Erickson. This is Food52's third annual Piglet, ...

Review: Oakland's Haven, a sanctuary of taste and technique - San Jose Mercury News

Review: Oakland's Haven, a sanctuary of taste and technique San Jose Mercury News By Jessica Yadegaran How quickly we forget the chemistry of cooking. We're so busy stuffing our gourds on the go to remember that what sits on the plate before us is often an experiment in art and science. Bakers appreciate such things. and more »

Barbecue competitors join in Smoke on the Water - News Chief

Barbecue competitors join in Smoke on the Water News Chief Bill Jones, of Lazy J's BBQ, checks on a beef brisket he is cooking during the Budweiser Smoke on the Water BBQ Championship on Saturday at the Citrus Center Boys and Girls Club in Winter Haven. Saturday February 04, 2012. By MIKE FREEMAN WINTER HAVEN ... and more »