Recipes
Charcuterie
The ancient tradition of cured meats is at the forefront of our new Charcuterie Issue. Digging deep into old-school traditions and newfangled techniques, our January/February issue showcases the ways chefs are putting their own stamp on charcuterie, thinking well outside the box with everything from seafood sausage and vegetable pâté to taco head cheese and black pudding waffles. Take a look at these videos to see how Brad Farmerie puts his own stamp on cured classics at Saxon + Parole and tour the salumi-making magic at Tête Charcuterie. This plus lots more charcuterie artistry in our latest issue.
-
4505 MeatsSan FranciscoCalif. -
Publican Quality MeatsChicagoIll. -
LuciaDallasTx. -
Parts & LaborBaltimoreMd. -
ÉlanNew YorkN.Y. -
Parts & LaborBaltimoreMd. -
Restaurant R’evolutionNew OrleansLa. -
PublicNew YorkN.Y. -
BottleforkChicagoIll. -
Fat RiceChicagoIll. -
CoppaBostonMass. -
Old MajorDenverColo. -
Red Apron Butchery/The PartisanWashingtonD.C. -
Beast and the HareSan FranciscoCalif. -
Dirt CandyNew York CityN.Y. -
The Country CatPortlandOre. -
The BristolChicagoIll. -
Del PostoNew York CityN.Y. -
Rosemary’sNew York CityN.Y. -
MophoNew OrleansLa. -
Rosemary’sNew York CityN.Y. -
Tête CharcuterieChicagoIll. -
The MacintoshCharlestonS.C. -
BottleforkChicagoIll.
-
Rockit Burger BarChicagoIll.
-
White Oak Tavern & InnChicagoIll.
-
Misery Loves Co. managementDallasTexas
-
Restaurant R’evolutionNew OrleansLa.
-
The PassRosemontN.J.
-
BâtardNew YorkN.Y.
-
BâtardNew YorkN.Y.
-
TrenchermenChicagoIll.
-
PublicNew YorkN.Y.
-
Fung TuNew YorkN.Y.
-
Ceres’ TableChicagoIll.
-
BâtardNew YorkN.Y.
-
PublicNew YorkN.Y.
-
CochonNew OrleansLa.
-
White Oak Tavern & InnChicagoIll.
-
CoppaBostonMass.
-
Restaurant R’evolutionNew OrleansLa.
-
The PassRosemontN.J.
-
Shelsky’s of BrooklynBrooklynN.Y.
-
BâtardNew YorkN.Y.
-
TrenchermenChicagoIll.
-
Fung TuNew YorkN.Y.
-
RootNew OrleansLa.
-
BâtardNew YorkN.Y.
-
Publican Quality MeatsChicagoIll.
-
CochonNew OrleansLa.
-
The PassRosemontN.J.
-
White Oak Tavern & InnChicagoIll.
-
Ceres’ TableChicagoIll.
-
Shelsky’s of BrooklynBrooklynN.Y.
-
CoppaBostonMass.
-
TrenchermenChicagoIll.
-
BâtardNew YorkN.Y.
-
MonsoonSeattleWash.
-
RootNew OrleansLa.
-
Fat RiceChicagoIll.
-
White Oak Tavern & InnChicagoIll.
-
Misery Loves Co. managementDallasTexas
-
Kin ShopNew YorkN.Y.
-
Casa MonoNew YorkN.Y.
-
CoppaBostonMass.
-
Laurelhurst MarketPortlandOre.
-
BâtardNew YorkN.Y.
-
SylvainNew OrleansLa.
-
Casa MonoNew YorkN.Y.
-
4505 MeatsSan FranciscoCalif.
-
Misery Loves Co. managementDallasTexas
-
Kin ShopNew YorkN.Y.
-
White Oak Tavern & InnChicagoIll.
-
ÉlanNew YorkN.Y.
-
ÉlanNew YorkN.Y.
-
Rockit Burger BarChicagoIll.
-
BâtardNew YorkN.Y.
-
Brotzeit LokalOaklandCalif.
-
Rincón 38MinneapolisMinn.
-
Misery Loves Co. managementDallasTexas
-
Nico OsteriaChicagoIll.
-
White Oak Tavern & InnChicagoIll.
-
Rockit Burger BarChicagoIll.
-
Restaurant R’evolutionNew OrleansLa.
-
BâtardNew YorkN.Y.
-
Brauhaus SchmitzPhiladelphiaPa.
-
TertuliaNew YorkN.Y.
-
PublicNew YorkN.Y.
-
Fung TuNew YorkN.Y.
-
CoppaBostonMass.
-
Nico OsteriaChicagoIll.
-
Dirt CandyNew York CityN.Y.
-
The Country CatPortlandOre.
-
Rosemary’sNew York CityN.Y.
-
Dirt CandyNew York CityN.Y.
-
Dirt CandyNew York CityN.Y.
-
Old MajorDenverColo.
-
Red Apron Butchery/The PartisanWashingtonD.C.
-
Old MajorDenverColo.
-
Dirt CandyNew York CityN.Y.
-
Tête CharcuterieChicagoIll.
-
The BristolChicagoIll.
-
Old MajorDenverColo.
-
Del PostoNew York CityN.Y.
-
The BristolChicagoIll.
-
The MacintoshCharlestonS.C.
-
The MacintoshCharlestonS.C.
-
Little BirdPortlandOre.
-
Little BirdPortlandOre.
-
The MacintoshCharlestonS.C.
-
Little BirdPortlandOre.
-
The MacintoshCharlestonS.C.
-
Little BirdPortlandOre.
-
The MacintoshCharlestonS.C.
-
Little BirdPortlandOre.
-
Little BirdPortlandOre.