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The Way We Cooked: Varmints

Exclusive recipes for Creamed Woodchuck, Roasted Raccoon, and more—pulled directly from Gourmet's archive.
01.15.08
Keywords
meat,
the way we cooked
food + cooking

Punxsatawney Phil: Watch Your Back, Dude

Groundhog tastes like rabbit, but it's dark meat, and when it's cooked properly it is succulent and silky.
Ian Knauer
01.03.08
Keywords
ian knauer,
cooking + technique,
meat
food + cooking

A Ham for All Seasons

Some of us are cat people. Others are dog people. Lesser known are ham people, a cult whose existence makes pig people twitch and stammer.
John T. Edge
01.01.08
Keywords
ingredients,
pork,
meat,
john t. edge
travel + culture

Boudin...Does Not Photograph Well (A Trip Through Cajun Country, Part Deux)

Next, Pableaux had us trying the wares of the Best Stop meat market, where they sell most any cut of meat you've ever seen.
Francis Lam
12.18.07
Keywords
francis lam,
southern u.s.,
meat,
dressing
food + cooking

Where the Buck Really Stops

With all this talk about local eating, I've got one saving grace. My freezer has a wild animal that I shot and killed last week.
Ian Knauer
12.06.07
Keywords
culinary culture,
sustainability,
meat,
ian knauer
food + cooking

Eat Like a Roman

I stumbled upon a weird ceramic vessel filled with holes. It turned out to be glirarium, a jar for breeding dormice for culinary purposes.
Robert Sietsema
11.30.07
Keywords
robert sietsema,
culinary culture,
meat,
eat like a roman,
travel
food + cooking

Shooting Down Dinner

Thoughts run through my mind in the run-up to my first quail hunt. Thoughts like How do you turn the safety on again?
John T. Edge
11.28.07
Keywords
culinary culture,
meat,
southern u.s.,
john t. edge
food + cooking

Minutes of the Institute for Oleic Research, Part 2: Guanciale

My favorite of these new offerings of cured pork is guanciale—flesh from the jaw and check of the hog, with a flavor like porky pumpkin pie.
Robert Sietsema
11.19.07
Keywords
ingredients,
meat,
pork,
robert sietsema,
institute for oleic research
food + cooking

Oops (Again)

Pig ears are practically offal (and all the cool kids like offal). The story of a culinary train wreck.
Robert Pincus
11.07.07
Keywords
ingredients,
pork,
meat,
cookbooks,
robert pincus
travel + culture

Heaven, Hell, Cow

New York City became barbecue-mad a couple of years back, but rarely is it as good as it is back where it comes from.
Francis Lam
10.23.07
Keywords
restaurants,
barbecue,
texas,
meat,
francis lam