Also in this Article

Meat is back as the darling of the high-protein set, and there are plenty of virtuous cuts to select from: pork that's bred 31 percent leaner than it was a decade ago; beef that's 27 percent lower in fat than it was in the late Seventies; and low-fat venison, ostrich and buffalo, which are now widely available. I've cooked them all--and enjoyed them all--at Aureole, my restaurant in New York City. Along the way I've discovered that lean meat has a downside: since fat keeps food tender and juicy as it cooks, getting appetizing texture, not to mention rich taste, is harder.

Enhancing flavor is what it's all about. In these recipes, I use common sense. I brush a mild pork loin with a pungent chile paste and complement tasty venison with a balsamic glaze. And I cook them both quickly so they stay tender.

Get more information on products and services from
Food & Wine's Reader Response Service.

• Puerto Rico's Flavors of Enchantment Culinary Getaway
  Gran Melia Puerto Rico Golf Resort & Villas
  November 13-16, 2008
  
  
• New York City Wine & Food Festival Presented by
  FOOD & WINE and TRAVEL + LEISURE
  October 9 - 12, 2008
  New York, NY
  
  
• 3rd Annual Foxwoods Food & Wine Festival
  September 26, 27 & 28, 2008
  Foxwoods Resort Casino and MGM Grand at Foxwoods
  Ledyard, Connecticut
  1-800-FOXWOODS
  
  
• Join FOOD & WINE's Grow for Good Campaign
  
  

Subscriptions   |    Contact Us   |    Site Map   |    Press Releases   |    Advertise in Food & Wine   |    RSS Feeds

View Website Terms and Conditions and Privacy Statement of American Express Publishing Corporation. Users of this site agree to be bound by the terms of the American Express Publishing Corporation Website Terms and Conditions. Copyright © 1997 - 2008 American Express Publishing Corporation. All Rights Reserved.