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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

• Food Stuff: Martha Stewart Picks Up The Ham

  Martha Stewart’s bone-in applewood-smoked holiday ham is made by Kirkland Signature and sold, either half or whole, at Costco stores. Read More... Posted Dec 23 2008, 02:13 PM by NYT > Dining & Wine Filed under: Meat, Ham, Stewart, Martha, Costco

• Rooms: Where the Porterhouse Ages Gracefully

  In a 2,000-square-foot industrial walk-in cooler, famed porterhouses have been dry-aged to perfection for more than 100 years. Read More... Posted Dec 22 2008, 10:21 PM by NYT > Dining & Wine Filed under: Meat, Brooklyn (NYC), Peter Luger's

• 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

• As More Eat Meat, a Bid to Cut Emissions

  Farm emissions are being discussed during international talks on a new treaty to combat global warming. Read More... Posted Dec 04 2008, 10:13 AM by NYT > Dining & Wine Filed under: Agriculture, Meat, Global Warming, Factory Farming, Greenhouse Gas Emissions

• 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)

• Food Stuff: Make It at Home: Candied Bacon With Whipped Cream

  Honeyed, sugared bacon is not a new thing. But for dessert? Read More... Posted Nov 18 2008, 01:49 PM by NYT > Dining & Wine Filed under: Restaurants, Meat, Bacon, Hog Pit

• Carbo-Loading, Hawaiian Style

  A traditional Hawaiian meal might be poised to enter the consciousness of mainlanders in all of its fatty, greasy deliciousness. Read More... Posted Nov 11 2008, 03:26 PM by NYT > Dining & Wine Filed under: Food, Meat, Vegetables, Salads, Hawaii, Mayonnaise

• Food Stuff: Cured Meats, and Lots of Them

  Having shed Maremma, his restaurant in Greenwich Village, Cesare Casella, above left, has opened Salumeria Rosi, a chic little store and cafe with display cases of American and Italian cured pork products, bowls of antipasti, baskets of needle-thin grissini... Posted Nov 04 2008, 03:03 PM by NYT > Dining & Wine Filed under: Restaurants, Meat, Casella, Cesare

• The Carnivore’s Dilemma

  Two books ask whether there is an ethical and environmentally friendly way for Americans to maintain their love affair with beef. Read More... Posted Oct 16 2008, 06:43 PM by NYT > Dining & Wine Filed under: Meat, Books and Literature, Environment, Cattle, Rimas, Andrew, Raising Steaks (Book), Beef (Book), Fraser, Evan D G, Fussell, Betty

• 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

• Food Stuff: The Sausage Cart That Grew

  Brad Blum has a talent for unusual ideas. After he became the vice chairman of Darden Restaurants, which runs the Olive Garden chain, he decided to take coals to Newcastle and open an Olive Garden in Tuscany. Read More... Posted Oct 07 2008, 03:35 PM by NYT > Dining & Wine Filed under: Meat, Sandwiches, Sausages

• Many Foods Will Soon Be Labeled by Country of Origin

  Under the new rule, grocery stores will have to identify the country of origin for meats, produce and certain nuts. Read More... Posted Sep 30 2008, 05:31 PM by NYT > Dining & Wine Filed under: Agriculture Department, Labeling and Labels, Meat, Supermarkets, Nuts

• 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