[Photographs: Chichi Wang] To make a stew, there must be gelatin and bone. To find the highest concentration of the two, look no further than tail. I've written before on the perfection of pigs' tails, but bovine tails make...
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Today, nearly every American supermarket has a butcher department. But beware—chances are there is no actual butcher on premises. Whoever takes your order likely does not know how to bone a chicken or butterfly a leg or lamb. Not so...
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I hardly ever eat veal, much less cook with it, but something about the recipe in this month's Saveur had me rushing to the butcher. The simplicity and richness of the dish was immensely appealing. Saltimbocca alla Romana is,...
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Today's cook the book recipe, excerpted from The Oprah Magazine Cookbook, is for a sensational Creole Gumbo straight from the Big Easy. Chef Leah Chase, owner of the restaurant Dooky Chase and arguably the Queen of Creole Cuisine, pulls out...
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