Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling.

Modern Florence

Beyond David and the duomo.

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

When Pasta Met Sauce

A guide to which sauces go best with which noodles.

Destination: Denver on the Cheap

Kingpin food on a volunteer budget at the 2008 Democratic National Convention.

Holiday Central

Recipes, menus, gifts, and entertaining tips for all your celebratory needs.

The Taste of an Oyster

Plus a dozen oysters you should know.

Buenos Aires: Faded Elegance, High Design

Buenos Aires’s up-and-coming San Telmo neighborhood.

Smoked Beef with Pears

Does anyone know where I can buy great duck prosciutto (downtown or midtown preferably)? Thank you!

Well the title says it all. So where can I buy decent prosciutto in the NoVa or DC area?

I picked up some prosciutto ends as an impulse buy at the Italian deli. Now what should I do with these???

, white crust forming around the lower half. Any suggestions as to how I can stave off this mold from affecting the whole prosciutto? I rinsed the leg with red wine after salt curing.

On a lark, I picked up the ends of prosciutto de Parma and Wesphalian ham. After slicing off what I could to eat as a snack before the roast chicken was done, was wondering what to do with them. Pea soup was the first thought,...

Just came home with a 1 pound di Parma prosciutto heel. There seems to be a fair amount of meat still on there, I’ll bet several ounces. I’ll never be able to slice it paper thin, so do I just whack off a piece and...