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An Epicurean Inquisition with Pat LaFrieda
A thick burger, fresh off the grill, seared rare. It’s all I can think about as Pat LaFrieda talked to me about meat last Monday afternoon. For a man who’s one of the most sought-after butchers in New...
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Chive Butter for Steak (and the wine to pair with it)
Spring markets are starting back up again, loaded with the usual staples such as spinach, swiss chard, kale, spring onions – and chives! Chives are those wonderful bulb-forming perennials that, if you...
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