Eat this Word: Culatello

Culatello WHAT? Hamming it up. Just about everyone knows that Parma is famous for its raw, cured ham called prosciutto di Parma. But real pork-product purists prefer the region’s rarer and more delectable culatello. The best, most traditional culatello is labeled with the D.O.P. “Culatello di Zibello,” and it is made according to strict regulations enforced by the Consorzio del Culatello di Zibello in and around the town of Zibello, about 20 miles outside of Parma. Only the large muscles of the pigs’s hind legs and inner thigh, off the bone, are used (culatello means “little backside”). The meat is cured with salt, seasoned with a mixture of black pepper, wine, and herbs, and aged for a minimum of 12 months before it is sold. The characteristic pear shape is enhanced by intricate tying that produces an attractive rosette pattern when the culatello is cut crosswise into paper-thin slices. WHERE?

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Recipe: ABC Kitchen's Salted Caramel Ice Cream Sundae

Salted Caramel Ice Cream Sundae It's no secret that we're huge fans of ABC Kitchen. After all, the Jean-Georges Vongerichten–owned eatery took home this year's JBF Award for Best New Restaurant. But while we're always impressed by the eco-conscious and artfully presented dinner offerings, we've lately been swooning over the joyful and clever interpretations of retro American desserts. To wit, the addictive salted caramel ice cream sundae, piled high with Cracker Jack–inspired toppings like candied peanuts and popcorn, along with a wickedly rich hot fudge sauce. Get the rec

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On the Menu: Taste of Tennessee

Jeremy Barlow The first certified green restaurant in Nashville, Tāyst impresses diners with its dedication to sustainability and local sourcing, but it’s chef Jeremy Barlow’s skillful, modern cooking that keeps them coming back. Join us tonight for a, well, taste of the playful American cuisine and intriguing wine pairings for which Barlow is known. Click here to make a reservation.
Hors d’Oeuvre Quinoa Hush Puppies with Mead and Wildflower Honey Hot Chicken with White Bread and Slaw Sarsaparilla and Pork Bread Pudding with Tarragon and Barbecue Crème Fraîche BLTs > Olive Oil Shortbread with Basil, Spinach, and Tomato Gelées, Bacon Dirt, and Vanilla Glass Cherry Tomatoes with Pista

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On the Menu: August 22 through August 24

From a Top Chef Italian dinner to market-driven, sustainable fare, there's a lot on the menu this week at the Beard House. Monday, August 22, 7:00 P.M. Toast of Tennessee The first certified green restaurant in Nashville, Tāyst impresses diners with its dedication to sustainability and local sourcing, but it’s chef Jeremy Barlow’s skillful, modern cooking that keeps them coming back. Join us for a, well, taste of the playful American cuisine and intriguing wine pairings for which Barlow is known. Tuesday, August 23, 7:00 P.M. Capital City Star Most people know him as a competitor on Top Chef (who could forget that pepperoni sauce?), but Mike Isabella earned his culinary chops the hard way, honing his craft under renowned chefs like José Andrés and Douglas Rodriguez.

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Recipe Roundup: August 19, 2011

recipe roundupThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our new recipe roundup feature does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ll be making over the course of the next week: Summer Squid Salad [Beyond the Plate] Lightly grilled squid tossed with olive oil and fennel makes for a summer salad. Peach–Whiskey Barbecue Chicken [Pioneer Woman] A little messy, but oh-so-satisfying. Gluten-Free Brownies [David Lebovitz] Omitting flour leads to the per

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Patricia Wells, Where Should We Eat in Paris?

Patricia Wells

The JBF Award winner and author of the most authoritative guides for food lovers traveling to Paris tells us the can’t-miss places to eat—and shop—in the City of Light.

L’Astrance (4, rue Beethoven, Paris 16, +33 1 40 50 84 40; Métro: Passy)
“Pascal Barbot is in top form, offering food that is light and laced with herbs, spices, and an avalanche of varied citrus flavors.”

La Table d’Eugène (18, rue Eugène Sue, Paris 18, +33 1 42 55 61 64; Métro: Marcadet-Poissoneries and Jules Joffrin)
“Chef-owner Geoffroy Maillard has his finger on it all: a lovely varied menu that makes you want to try everything.”

Toyo (17, rue Jules Chaplain, Paris 6, +33 1 43 54 28 03; Métro: Vavin)
“Chef Toyomitsu Nakayama is there in the open kitchen, cooking on h

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