My F&W
quick save (...)

Meat of the Month

Tracy O'Grady, the chef at Willow Restaurant in Arlington, Virginia, worked with her butcher to create a cut of pork dubbed the "two-bone rib rack," a fist of tender, juicy meat attached to the rib bones. Which begs the question: Can one patent a cut of meat? $8 per lb; paradisemeats.com.

Published November 2007
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.