Cream Cheese and Chive Scramble with Prosciutto

Creamy eggs tucked into a prosciutto package.

that was the last time I was in Spain. It is the “real” cured jamon serrano—-air dried cured etc and purchased from a deli in Spain. The package is not bulging and the meat looks fine. No signs of mold or...

We don’t guarantee these methods, but we know people who swear by them.

Make Your Own Pancetta

Skin it, tie it up, let it hang: step-by-step instructions to make your own.

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...

The Secret Ingredient Every Chef Uses

Where to get the best, and how to use them.

Ultimate Boy Toy

Meat slicers can create dramatic cuts at home for a little more than the cost of a good knife.

That Coffee's Rotten

And other fermentation facts.

Sparkling Shiraz: A Confession

It’s not cool, but I like it.

10 Mail-Order Gifts for 2009

Send a boozy, chocolaty, or meaty present this holiday season.

On the Hunt for Wild Yeast

Chatting with home fermentation expert Sandor Ellix Katz.

Lamb and Red Wine

Lamb is the best meat for Cabs, Pinots, and Rhône-style reds.

Make Your Own Corned Beef and Cabbage

We’re all Irish once a year.

Please Do Not Eat the Displays

Kitschy food museums cater to discriminating tastes.

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.