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• Saving a Squirrel by Eating One

  Lately, a new meat is gracing the British table: Squirrel is selling as fast as gamekeepers and hunters can bring it in. Read More... Posted Jan 06 2009, 05:45 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Meat, Great Britain, Squirrels

• The Minimalist: An Italian Classic Redone With Duck

  A new take on an Italian dish with aromatic flavors uses duck as a substitute for pork. Read More... Posted Dec 19 2008, 03:04 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pork, Meat, Duck

• A Good Appetite: Humble Dish, Humbler Meat

  The brawny cut known as flanken produces pot roast that is meltingly tender and profoundly beefy. Read More... Posted Dec 16 2008, 11:34 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Meat, Pomegranates, Hanukkah

• Books of The Times: Pig: It’s What’s for Dinner in Northwestern Spain

  In this modest but enthusiastic addition to the Pig Lit canon, John Barlow recounts a year spent in Spain trying to eat every possible part of the pig. Read More... Posted Nov 25 2008, 06:22 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Spain, Galicia (Spain), Pork, Meat, Books and Literature, Pigs, Everything but the Squeal (Book)

• With Goat, a Rancher Breaks Away From the Herd

  Bill Niman, who last year walked away from the meat company he started in the 1970s, is hoping goat meat will be the cornerstone of his comeback. Read More... Posted Oct 14 2008, 04:08 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Agriculture, Meat, Iowa, Livestock, Blue Hill at Stone Barns, California, Waters, Alice, Goat, Niman, Nicolette Hahn, Chez Panisse, Niman, Bill, Ranches

• Take Half a Ton of Beef...

  For some chefs and restaurant owners, getting hold of the good stuff can mean buying and butchering entire carcasses. Read More... Posted Sep 30 2008, 04:14 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Meat, Meat Packers and Butchers

• The Minimalist: Killing Hunger the Spanish Way

  Matambre, a flank steak stuffed with vegetables, herbs, hard-cooked egg and seasonings, is a contraction of the Spanish words for “kill” and “hunger.” Read More... Posted Sep 26 2008, 01:15 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Meat, Eggs, Argentina

• Hurricane Cuisine

  For many people in Houston, the devastation of Hurricane Ike created an opportunity for fine dining, particularly in the first week. Read More... Posted Sep 23 2008, 05:56 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Meat, Weather, Grilling (Cooking), Hurricane Ike, Houston (Tex), Hurricanes and Tropical Storms

• A Good Appetite: Tradition Remade for New Year

  The choice of a tangy, tomato-based braise seemed potentially radical for Rosh Hashana dinner, a meal usually built around sweet things like apples and honey. Read More... Posted Sep 22 2008, 08:48 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Meat, Holidays and Special Occasions, Rosh Hashanah

• The Way We Eat: Thank You for Smoking

  Barbecue-pit flavor, minus the pit. Read More... Posted Sep 12 2008, 10:46 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pork, Meat, Ovens and Stoves, Barbecue, Mills, Mike, Wood and Wood Products, Gibson, Bob

• The Anti-Restaurants

  Underground restaurants that string together the farm-to-table movement and a bloggy kind of interactivity have gained a following among food lovers. Read More... Posted Aug 26 2008, 08:02 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Restaurants, Meat, New York State, Computers and the Internet

• Dining Calendar: Dining Calendar

  Rare Italian Wines. Read More... Posted Jul 29 2008, 07:44 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Alcoholic Beverages, Wines, Meat, Tomatoes, Artisanal Premium Cheese, Italian Wine Merchants, Broadway Books, Martha Clara Vineyards

• Let the Meals Begin: Finding Beijing in Flushing

  Everything tastes different in Flushing, Queens, the best neighborhood in New York for tasting the true and dazzling flavors of China. Read More... Posted Jul 29 2008, 07:38 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Restaurants, Meat, Soups, Noodles, Queens (NYC), Sauces, Chinese Food

• A Good Appetite: A Quicker, Cooler Way to Dinner in Cuba

  With Cuban-style pork as an inspiration, the same tangy, pungent marinade can be used for a smaller cut of meat that grills quickly. Read More... Posted Jul 29 2008, 07:03 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pork, Meat, Garlic, Grilling (Cooking)

• Food: The Way We Eat: Carne Knowledge

  To make carne asada, the California treat, all you need is a hot grill and some flap meat. Read More... Posted Jul 25 2008, 04:50 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Meat, California, Tacos