Print Version
Email Page

Spanish sausage -- cured or fresh -- seasoned with chiles, garlic and smoky paprika.

Italian butcher with prime meats, organic poultry, storemade sausage, cheeses and some prepared foods.

A traditional Polish deli in Ridgewood, Queens.

A superb eastern European butcher shop with its own smokehouse.

Everything sold here is big. And cheap. Located in Manhattan's Ninth Avenue food neighborhood.

The granddaddy of New York City supermarkets. Huge selection, great prices, and oh, those crowds....

This recipe was a favorite of my dear friend, Pat Herold Nielsen. Serves about 20.  Or fewer with many leftovers.

Although lesser known than their pork counterparts, lamb riblets can be easily cooked in a city kitchen -- no grill needed -- and wow, what flavor.

Where to buy a holiday turkey, roasts, game and meats for both special meals and every day.

Larger than a regular chicken and smaller than a turkey. A holiday alternative for city kitchens.

Your turn to cook?  The City Cook can help with tips for menu planning, recipes, and budgeting your Thanksgiving dinner.

A butcher shop in the Essex Street Market that specializes in local and heritage meats and poultry.

Organic and locally grown foods as well as ones produced by sustainable methods. Produce, coffee, grain-fed meats, cheese, and fish.

Clay pot cooking produces juicy flavor without any added fat. In this recipe, orange juice and soy sauce season the chicken while creating a complex and fragrant sauce.

One of my all-time favorites: slow-roasted pork shoulder, lacquered with a sweet and spicy glaze.

Inexpensive, big flavor, and quick to cook.

There may be a dozen in your refrigerator right now. Tips for buying, storing, cooking and eating eggs.

Butterflied leg of lamb stuffed with spinach and sheep's milk feta cheese and roasted with garlic and oregano.

An easy, flavorful and low cost weeknight dinner.

Whether you call them Italian or Italian-American, these are made with ground beef, veal and pork.

From The Preserved Kitchen, The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux by Paul Virant with Kate Leahy.

Small chain of high quality grocers, up and down Manhattan's west side.

Simple southern Italian way of cooking sliced potatoes and sausage links together in one pan.

Simple braised chicken on a bed of crispy rice with big south Asian flavors.

He's been a New York City butcher for more than 30 years. Known to all as simply Schatzie, he talked with us about the king of meats -- steak.

Butcher shop in the heart of Bensonhurst. 

Duck breasts are often rejected by home cooks as either hard to make or having too much fat. Instead, they're easy to cook and the meat is lean. Give them a chance.

A traditional approach to one of the most loved home cooked meals. A twist is an optional New Orleans BBQ sauce for the glaze.

A friend's family recipe that is rich, flavorful and vibrant.

How to make slow-cooked barbequed pork ribs in a city kitchen.

From Bi-Rite Market's Eat Good Food.  By Sam Mogannam and Dabney Gough.

A way to use leftover roasted chicken and baked ham, or else buy a rotisserie chicken and a thick deli slice of boiled ham.

Slow cooked at a low temperature and finished under the broiler.

A top quality national grocery chain with a growing commitment to local farmers and competitive prices.

A recipe from a city cook in New Orleans where folks know about the need for cool summer cooking.

Robert Esposito, a third generation master butcher, talks with us about all things pork, from nose to tail.

There's always more to learn about buying and cooking pork.

Baked ham isn't just for Easter. It's a perfect solution for feeding a large crowd at any time of year.

Boneless leg of lamb seasoned with a paste of garlic, anchovies and fresh herbs. Serve warm or at room temperature.

An easy weeknight dish with big flavor.

How to corn your own brisket of beef and cook it -- without cabbage.

From Slow Cooker Revolution, by the editors at America's Test Kitchen.

Third generation full-service butcher in the Hell's Kitchen food neighborhood. Great prices and excellent quality, especially for pork.

Butcher with prime meats, poultry, game, sausage and organic meats

Hearty stew with rosemary and sliced carrots.

Polish-Ukrainian butcher shop.

A classic slow braise of beef short ribs, carrots, celery, onions, wine and stock produces a classic and rich winter meal. Perfect with mashed potatoes.

Pork chops are quickly sautéed and finished with an easy white wine and mustard sauce.

Made with caramelized onions and pan sautéed flank steak in less than 45 minutes. No slow cooking needed!

Advertise on TheCityCook.com