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• Dealing With Scarcity

  A new book says we must change the way we eat as the world faces a time with less food available. Read More... Posted Aug 25 2010, 12:41 PM by NYT > Dining & Wine Filed under: Meat, Cooking, Julian Cribb, scarcity, The Coming Famine

• Recipes: Fatty ’Cue Spare Ribs

  A recipe for Malaysian spare ribs. Read More... Posted Jul 07 2010, 05:48 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Meat

• A Good Appetite: The Uses of Pre-Grilled Meat

  The convenience of a fridge stocked with cold, tasty meat to be repurposed with a minimum of fuss. Read More... Posted Jul 02 2010, 02:54 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Meat, Sandwiches, Grilling (Cooking)

• The Minimalist: 101 Fast Recipes for Grilling

  The summer is young, and the backyard grill is ready for something new. Expand your cooking repertory with these ideas. Read More... Posted Jun 29 2010, 07:59 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Seafood, Pork, Meat, Desserts, Salmon, Vegetables, Grilling (Cooking)

• Recipe: Smoky Oven Spareribs

  For slow-cooked meat, the oven provides a safer distance from the heat source than most home grills. Read More... Posted Jun 29 2010, 03:21 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Meat

• The Curious Cook: Leave the Barbecued Ribs to the Professionals

  Home grills work reasonably well for slow-cooking compact cuts, but they can be too cramped for cuts that take up a lot of surface area. Read More... Posted Jun 29 2010, 03:21 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Meat, Ovens and Stoves, Grilling (Cooking), Barbecue

• Recipes: Korean Grilled Beef Lettuce Wraps

  A recipe for strips of soy-soaked steak. Read More... Posted Jun 23 2010, 06:32 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Meat, Lettuce

• Food Stuff: Applewood-Smoked Bacon and Chicken Bacon Go to Market

  La Quercia, an Iowa producer, now makes applewood smoked bacon; Murray’s new chicken bacon is minimally smoked and salted. Read More... Posted Jun 22 2010, 01:44 PM by NYT > Dining & Wine Filed under: Meat, Bacon

• Local Meat Is Becoming Easier to Find

  From the smallest Greenmarkets to the cardboard boxes of Fresh Direct home delivery, boutique meat from animals raised on local fields seems to be everywhere. Read More... Posted Jun 08 2010, 07:46 PM by NYT > Dining & Wine Filed under: Pork, Agriculture, Meat, Greenmarket (NYC), Farmers, Livestock, Local Food, Cattle, Meat Packers and Butchers, Shopping and Retail

• Book Review - Steak - One Man’s Search for the World’s Tastiest Piece of Beef - By Mark Schatzker

  A round-the-globe search for the perfect steak. Read More... Posted Jun 04 2010, 10:36 AM by NYT > Dining & Wine Filed under: Meat, Books and Literature, Schatzker, Mark, Steak: One Man’s Search for the World’s Tastiest Piece of Beef (Book)

• The Minimalist: Made by Hand: Burgers Worth the Grind

  How to make a simple pork, lamb or beef burger spectacular, super flavorful and sublime. Read More... Posted May 26 2010, 12:30 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pork, Meat, Lamb, Hamburgers, Grilling (Cooking)

• Pork-Fennel Burger

  A burger made of meat ground at home with some fat, lots of seasonings. Read More... Posted May 25 2010, 07:07 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pork, Meat, Hamburgers, Fennel

• Recipe: Beef Tartare Burger

  A burger made of fatty sirloin or chuck ground at home. Read More... Posted May 25 2010, 07:06 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Meat, Hamburgers

• Michael Moss on Food Safety (Round 2)

  The Times's Michael Moss, who has won a Pulitzer Prize for his reporting on contaminated beef and food safety issues, responds to a second batch of readers' questions. Read More... Posted Apr 15 2010, 11:45 AM by NYT > Dining & Wine Filed under: Meat, Burgers, food safety, cheeseburger

• Making Delis a Cut Above by Rewriting Menus With Local Foods

  New deli cooks move toward handmade food with local ingredients, served with respect for past and present. Read More... Posted Apr 13 2010, 04:27 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Meat, Sandwiches, Delicatessens, Jews and Judaism, Pastrami, Salami