Food and Drink

Prime Pairings

Liz Steely of Campus Fine Wines in Providence offers tips for choosing the right wine for your beef.

Complement your cut: Apart from a sauce, the fat content and flavor of the meat act as guidelines for choosing wine. The bold tannins of a cabernet do well with a nicely charred filet, while the deep spice of a Barolo will stand up to the heartier strip steak. Fattier cuts like hanger can take a malbec because the wine’s…

A Cow by Any Other Name

Tired of pretending you know what to call your steak? Or what that name means? There are four main breeds of quality cattle in the United States: Angus, Hereford, Shorthorn and, most recently, Wagyu. Certified Angus is America’s best-known beef: hearty enough to withstand inclement weather but also high enough in fat to yield a flavorful steak. Hereford and Shorthorn…

Making the Grade

All meat sold in this country needs a stamp from the United States Department of Agriculture, but the USDA is primarily concerned with safety, not taste. Processors have the option of paying for grading, also done by the USDA. Only 2 percent of American steaks are considered “prime,” a label that refers to highly marbled steaks with the most desirable…

High Steaks

Red Meat is in. Here's everything you need to know to indulge your inner carnivore.

Rhode Island may fall dead last in beef production ($1 million in income compared to Texas’s meaty $7 billion), but people in the Northeast eat more steak per person than any other region. (Poor Californians with their itty-bitty bellies.) We want our red meat, and we want it on every high-rent corner in the city. Does this come as a…

Betting the Farm

Five dairy farmers took a big chance when they started Rhody Fresh milk three years ago. Their overwhelming success proves the cream always rises to the top.

Stone walls that cascade across wide green fields; ancient maple trees hinting red in the early autumn air; a pair of brown-and-white, spotted calves half asleep; a ragged patch of orange wildflowers; a grand stone staircase paid for with two pigs and a calf; a broad-shouldered well-worn barn; the sweet smell of ground corn mixed with hay. All of these…

Have It Your Way

Convenient, customized and (relatively) cheap, meal assembly places are sprouting up everywhere—and redefining the way we cook.

ON THE FORTY-MINUTE drive from my kitchen table to The Mixing Table, a meal-assembly business in Seekonk, Massachusetts, questions kept running through my head.Is this really cooking? Is it any better than the Swanson TV dinners or boil-in-bag meals my mother used to serve on the days she was running late at work? What kind of person would eschew real…

Soupy’s On

My favorite family ritual involves guts, slaughter and hangings. When my father told me that he was no longer up to the gruesome task, I decided it was my turn to keep the tradition alive.

I reached my hands down into the box filled with cow intestines. Slowly, carefully, and with firm control over my gag reflex, I withdrew several feet of innards and began turning them inside out, inch by slimy inch. An odor of raw meat mixed with sterile hospital air wafted up to my nostrils. With a good scouring, followed by a…

How to Butcher a Pig

The day I came face to snout with my favorite food.

I have been invited to butcher a pig. Matt Gennuso, co-owner and chef of Chez Pascal restaurant in Providence, has come out from the kitchen to my table after a night of gluttony. My husband, Lorne, and I have eaten mussels and duck confit, steak and chestnut bisque. But what has put me into a state of ecstasy is the…

Ethnic Eats

Not up for Italian? The Hill is becoming a hot spot for its non-pasta options. Grab a table here for delicious and authentic international cuisine.

INDIA Bombay Club145 Dean Street, 401-273-6363, bombayclubri.comAn Indian restaurant may seem out of place in Providence’s Little Italy, but what is Italian food if not pasta and gravy? And what is Indian food if not basmati rice or doughy naan soaked in gravy? Bombay Club has some of the city’s best Delhi-inspired fare, including a tangy chicken-laden version of papri…