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• 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

• 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

• Rules Near for Animals’ Engineering

  The Food and Drug Administration is expected to announce proposals for regulating the meat and milk from genetically engineered animals. Read More... Posted Sep 19 2008, 12:13 AM by NYT > Dining & Wine Filed under: Animals, Meat, Food and Drug Administration, Regulation and Deregulation of Industry, Genetic Engineering

• Food Stuff: Kosher Wagyu Beef for a Tender Holiday

  Wagyu, the Japanese cattle breed that produces tender, abundantly marbled meat, is now available with kosher certification. Read More... Posted Sep 16 2008, 07:45 PM by NYT > Dining & Wine Filed under: Meat, Kosher Foods, Cattle, Rosh Hashanah

• A Political Punch Line Is Dinner in Alaska

  Moose meat has become a political issue and a national punch line, but it’s not the first time Alaska’s love of moose has been the butt of jokes. Read More... Posted Sep 16 2008, 07:18 PM by NYT > Dining & Wine Filed under: Animals, Meat, Hunting and Trapping, Palin, Sarah, Moose