At Serious Eats, we tend to be favorably disposed towards pig roasts in general—and Il Buco's in particular—so you can be sure that we will be attending their sixth annual Sagra del Maiale, an outdoor pig roast this Sunday,...
Continue reading »
Photograph from gastrodamus on Flickr I clicked on the thumbnail for gastrodamus' photo not knowing what it was. And then the bounty was revealed: pork cracklins from Porchetta in the East Village. Yup, those are chunks of outer pig...
Continue reading »
Pig roasts are everywhere. Are they the new bacon? (Or maybe the old bacon—it's hard to keep all the porcine references straight). The special Tuesday night three-course one at Hearth is a beautiful thing.
Continue reading »
"We watched Skeen fry, braise, and re-fry the pigs' ears." Over the weekend I had the good fortune of attending a class for lovers of all things piggy, entitled "Snouts, Trotters, Ears, and Tails" led by chef Ryan Skeen in...
Continue reading »
Sausage at Salumeria Biellese. Photograph by Robyn Lee From the homemade sopressata at Faicco’s Pork Store to the freshly rolled papardelle at Raffetto's, the city has a great selection of Italian markets. Robert Sietsema lists eight of the best...
Continue reading »
"People might love the ribs here the exact same way I love my most well-worn muumuu." It has all the signs of deliciousness. Calvin's Royal Rib House, a 30-year barbecue and soul food joint in Bed-Stuy—I would love to avoid...
Continue reading »
Even though I love meat and Belgian beer I'm somewhat ashamed to admit that I've never been to Resto. I decided to atone for this sin of omission by attending its second birthday party pig roast on Saturday. I...
Continue reading »
Last night at the Spotted Pig, chef April Bloomfield proved that every inch of a 150-pound piggy—including the parts that, in many cultures, would be considered garbage—can be turned into unctuous food of the gods. Her five-course snout-to-tail dinner,...
Continue reading »
From left: Pork before; pork after. Photographs from MidtownLunch on Flickr Last week, Zach Brooks was a sad man when Momofuku sold its last Bo Ssam package. But he ain't the giving-up type. Combining the powers of pork from...
Continue reading »
Crispy pig, photograph by Tam Ngo. Sarah DiGregorio at The Village Voice's Fork in the Road blog has uncovered an easy alternative for holiday hosts and home-cooks: lechones! Lechones are suckling pigs, whole-roasted over charcoal and the toast of...
Continue reading »
