Recipe: Lard Biscuits

lard biscuits In addition to running his restaurant, Cypress, and its in-house charcuterie program, chef Craig Deihl operates Artisan Meat Share, a CSA-based business that produces house-cured and -smoked meats for 100 local members. He includes these savory lard biscuits in the quarterly shares—we love them slathered with rillettes or butter.

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Eye Candy: Beard House

Charcuterie Clark Frasier and Mark Gaier of Arrows and MC Perkins Cove served this housemade charcuterie at their strictly farm-to-table dinner; it included pepperoni, vintage 2007 prosciutto, quail sausage, and garlic sausage. June 15, 2009, The Beard House, NYC (Photo by Joan Garvin)

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