Pitt Cue Co
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Let's revisit some of the best meals from this week's FTD, from fried chicken in Amsterdam to delectable barbecue in London to classic bodega deli sandwiches in East New York.
Kenton Hall Estate Farm is home to a herd of rare Longhorn cows, a breed London chef Neil Rankin has chosen for the grilled beef dishes at his new restaurant. “I look for that pure, beefy flavour,” he says, as we take a tour of the farm.
I’ve worked for some of the best chefs in the world—Marco Pierre White, Alain Ducasse, the Roux brothers—but since cooking on charcoal and live fire, I’ve had to learn to un-cook, to keep things really simple.
Last weekend, I joined a bunch of chefs in Cornwall, England, at the behest of Tom Adams, Pitt Cue Co.'s owner and Mangalitsa lover to learn how to kill the Rolls Royce of pigs from the Austrian porcine authority, Christoph Wiesner.
I became a bit of a pig geek a few years ago and fell in love with Mangalitsas—the hairy, semi-feral kind that are tough as nails and produce red meat similar to beef. After I built them a woodland "pigtopia," I quickly realized that they're the most...