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chefs + restaurants

My Beef with Lam

This is the restaurant that has, in my Midwestern opinion, the best C–SHD available anywhere.
Alan Sytsma
10.13.07
Keywords
alan sytsma,
restaurant notes,
chicago,
pork
food + cooking

My Sandwich

Prosicutto is precious, after all, and best savored in small quantities.
Robert Sietsema
10.12.07
Keywords
ingredients,
italian,
pork,
sandwiches,
robert sietsema
food politics

Hog in the Limelight

In pork-crazy North Carolina, the Ossabaw pig—with a wild-tinged ancient flavor and fat that’s actually good for you—makes a last stand.
Jean Anderson
October 2007
Keywords
organics market,
pork,
health + science,
ingredients,
jean anderson
recipes

Farfalline Pasta Carbonara

Tiny bow-tie pasta takes this supreme comfort dish into another realm.
October 2007
Keywords
duskie estes,
john stewart,
pork,
italian,
web-exclusive recipes
food + cooking

A Butte–lful Way to Cook

Karen Coates
09.25.07
Keywords
culinary culture,
karen coates,
cookbooks,
pork
food politics

Politics of the Plate: Dirty Pigs

The Chinese were turning their noses up at our meat because of concerns about ractopamine, a feed additive widely given to American pigs.
Barry Estabrook
09.04.07
Keywords
politics of the plate,
food policy,
asia,
china,
barry estabrook
recipes

Yellow Rice with Pigeon Peas

Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday.
September 2007
Keywords
latino,
maggie ruggiero,
pork,
rice,
freezer-friendly
recipes

Pozole Rojo (Pork and Hominy Stew)

Pozole rojo is a hearty stew made with pork or chicken in a red-chile broth and studded with hominy.
September 2007
Keywords
pork,
mexican,
ricardo munoz zurita,
freezer-friendly,
soup
travel + culture

Seeing Green

Ian Knauer
08.17.07
Keywords
ian knauer,
culinary culture,
pork,
beef
food + cooking

For Your Review

Reading your reviews of our recipes on gourmet.com is like watching "The Jerry Springer Show."
Maggie Ruggiero
08.03.07
Keywords
maggie ruggiero,
culinary culture,
pork,
test kitchen,
behind the scenes