Writing for the Times Peter Kaminsky, who’s perhaps best known to this carnivore for his book “Pig Perfect,” tells a mouthwatering tale of a beefier nature, an Argentine “Secuencia de la Vaca.”
Meat maven Nick Solares pens an ode to Osteria Morini’s 120-day-aged ribeye, which has “a profoundly funky, Gorgonzola cheese like tang thanks to the long aging, and a correspondingly buttery, tender texture.”
My favorite culinary Vikings over at First We Feast take a look at U.S. chefs’ ramen creations, including some that”stretch the definition of ramen a little too far.” Delicious as it sounds I’d put the Pozolemen from Chi-town’s at Oiistar in that category.
Sandwich Surprise ponders whether lettuce wraps can be considered sandwiches, and answers with a delicious-sounding yes: bulgogi lettuce wraps with kimchi chips and fried rice. Best of all, as always there is a recipe.
Looking for a more ambitious, and historical recipe to try? Stop by The Morgan Library and Museum to check out a 15-century cooking scroll written in Middle English.