Tom Mylan at last year's 3rd Ward Pig Roast. After five years, butcher rockstar Tom Mylan is moving on from his roles at Diner, Marlow & Sons (and Marlow & Daughters). Over the weekend, while overseeing the feast of...
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The seventh annual Big Apple Barbecue Block Party rolled into town over the weekend. More than 120,000 attendees feasted on about 55,000 pounds of pork and beef. Here is a pit-by-pit guide of the two-day festival. Many NSFV (the...
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Editor's note: Time for another Meet & Eat with interviewer guru Laren Spirer. This week, it's more of a Meat & Eat, since she's chatting with butcher Jake Dickson. Jake Dickson in the background New Yorkers, like many consumers across...
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The only proper way to celebrate the opening of a new butcher shop? A meat cake, clearly. In lieu of actual meat, this exceptional work of art was made of three layers of red velvet cake iced with buttercream,...
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Photograph by Eating in Translation Having walked past Cesare Casella's Salumeria Rosi many times in the last few weeks looking for signs of meaningful food activity, I can now happily report that it's open. Sort of. Casella is still...
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Adam Brandejs, Animatronic Flesh Shoe, 2004. Latex, steel, gear motors, printed circuit, Rio mp3 player, staples, and hair. The Meat After Meat Joy show at the Daneyal Mahmood Gallery is an extravaganza of blood, sinew, stink, and fat. Curated...
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Left: Cumin Cuttlefish Kebab. Right: Cumin Lamb Kebab. Recession be damned, my favorite meal will always be the $1 stick meat. Particularly Chinatown stick meat. Tucked near the armpit of the Manhattan Bridge, you'll find a man with a...
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French Culinary Institute's Vice President of Culinary Arts Nils Norén and Director of Culinary Technology Dave Arnold teach new cooking techniques on Saturday. Meat glue is probably not the first thing on your grocery list. But food science whizzes...
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Dan Barber is considering adding their slaughterhouse to the farm tour before diners eat at the Stone Barns location of Blue Hill.
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