Where to Eat Now 2014

A Dictionary of Charcuterie . . .

Feb 14, 2014 By Daniel Vaughn

Bresaola A beef eye of round, salt-cured and aged for several months. Coppa Marbled pork neck muscle, salt-cured and aged for several months. Lardo Pork back fat rubbed with salt and aromatics and aged for several months. Lonzino A whole pork loin, salt-cured and…

Veggie Spice

Feb 14, 2014 By Sonia Smith

The man behind the offbeat local produce powering some of Dallas’s best dishes.