Nape Crusaders

Neck is the new belly

Now that ears, cheeks and tongue are de rigueur on menus across the country, chefs looking to stay on the cusp of butcher cuts have to look past the head. But not too far past:...

TT Leftovers: January Edition

Our favorite bites from the past four weeks

January is given over to naming the best: We get the consensus of top acts in movies, football, music and television. To that aim, allow us to indulge in the month's theme of...

Old Pig, New Tricks

It's big, it's hairy--and it's delicious

Since the Mangalitsa pig's arrival in the U.S. in 2007, chefs have rolled out the red carpet for this Hungarian breed, which is revered for its intensely marbled flesh and deep,...

Dry Times

Jerky makes a chewy comeback

For centuries, jerky has been a food of last resort, first tiding over settlers through long, harsh winters, then finding a foothold among the outdoor adventure set. Now this...

Oil Barons

Olive oil adds another dimension to dessert

Compared to some of the other savory ingredients we've found in our desserts recently, olive oil seems rather...innocuous. But adding this pantry staple to cake batter imparts a...

State of the Union

Looking back on a year of conspicuous consumption

Before we go hurtling into a new decade of dining, let's reflect on the eating and drinking artillery we'll be carrying into 2010. Here's what the aughts brought: Farms in...