The rise and fall of the beef-broth cocktail.
This little piggy went to the Hungarian Meat Market.
On meat as fashion, how pastured poultry is like light cigarettes, and why policy can’t accomplish what meatless lunches can.
Despite a modest demeanor and a London address, Fergus Henderson might be New York’s most influential cook.
Chefs from Five Points, Cookshop and Hundred Acres visit the pastures where their pigs live—and the slaughterhouse where they die.
After 60 years on Bleecker, these butchering brothers still cut everything but corners.
How an upstart upstate butcher shop sparked the modern meatcutting movement.
Goat dairies have a glut of baby boys—and need you to help eat them.
Two unlikely farmers craft world-class charcuterie for conscientious carnivores.
Citadel of Mutton and Memory.
Some eaters insist on a designation that’s been millennia in the making: meat that is certified kosher—Hebrew for “fit to eat.”
An exec-turned-farmer raises some of the city’s best beef.
How a vegetarian Upper East Sider became a cattle rancher—in the name of animal welfare and true love.
M. Wells is not in Manhattan, but this tiny Long Island City restaurant is just across the Midtown Tunnel and would be worth a trip for the meat-lover even if it were on the very tip of Long Island.
Growing up in an Italian family in Bensonhurst, Brooklyn, city sausage-maker Scott Bridi always felt “the spirit of charcuterie.” But eight years ago he was working a desk job in publishing.
Letter from the Editor