A few words from editor Gabrielle Langholtz.
Growing up in an Italian family in Bensonhurst, Brooklyn, he always felt “the spirit of charcuterie.” But eight years ago he was working at a desk job in publishing.
It’s 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.
A brief history of the improbable combination.
This little piggy went to the Hungarian Meat Market.
The literary luminary explains the relationship between pastured poultry and light cigarettes and why policy can’t accomplish what meatless lunches can.
Despite a modest demeanor and a London address, he might be New York’s most influential cook.
After 60 years on Bleecker, these butchering brothers still cut everything but corners.
Chefs from Five Points, Cookshop and Hundred Acres visit the pastures where their pigs live—and the slaughterhouse where they die.
An exec-turned-farmer raises some of the city’s best beef.
Fleisher’s carnivore knowledge.
Goat dairies have a glut of baby boys—and need you to help eat them.