Beyond the Porterhouse

Underappreciated cuts of meat.

Stéphane Reynaud Says: Make a Terrine

He explains his love for the ultimate sharable meal.

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own.

We're All Meatheads Now

One more addition to a pig-centric cookbook world.

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

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...

Vile, Terrible, Nasty, and Ugly

CHOW talks to A. A. Gill about the business of reviewing restaurants, organics as a style statement, and the dark evil of Starbucks.

Come Over for Crusty Casserole

Can you serve leftovers to guests?

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.

The Taste of an Oyster

Plus a dozen oysters you should know.

Caveman Posture

Is it rude to put your elbows on the table?

Strip Club Eats

Ten gentlemen’s lounges with good food. Seriously.

Winter 2008 Gift Guide

There’s never been a better time to give.

My Bubbe, Your Bubbe

One Jewish grandmother dispenses Hanukkah recipes and wisdom.

Bad Dinner, No Tip

Is it ever OK to stiff the waitstaff?