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Recipes from John Dewar's
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| Information and News |
| Beef: Dry Aging & Wet Aging Techniques |
| Aging
Gracefully by Christine Muhlke, NY Times, January 29, 2010.
All about La Quercia, an Iowa company producing world class American
prosciutto. |
|
Dude,
It Adds Up - A Mom Proves Fast Food Made at Home Is Cheaper and
Better by Sally Sampson, Washington Post, September
16, 2009. Make your own Homemade
Double Whopper! |
| Curious
Why Frozen Meat Is Considered 'Fresh' WBZ TV News, September 3,
2009. Did you know some markets sell frozen meat as fresh? Never
at John Dewar & Co.! |
| Lard
- After decades of trying, its moment is finally here. Slate,
June 2, 2009. Regina Schrambling talks about the perhaps
surprisingly wholesome qualities of lard as well as the reasons
for it's rapid rise to trendiness in recent months. |
| More
intense bacon? Go full boar. Boston Globe, January 28,
2009. Luke Pyenson reviews uncured smoked wild boar bacon.
Available at John Dewar. |
| If
you've got an afternoon to spare Boston Globe, January
28, 2009. Lisa Zwirn discusses the fine points of Cassoulet. Includes
recipes
for a classic and streamlined versions. John Dewar & Co. can supply
you with ingredients such as duck confit. |
| Sausage
company does it with smoke and mixtures Boston Globe,
August 22, 2007 |
| Loving
Lard San Francisco Chronicle, September 17, 2008. James
Temple reports on lard, a product that is undergoing a reputation
renaissance. |
| Finest New England Local Specialty
Foods - This
Roast Reigns on New Year's (Crown roast of pork) Boston
Globe, December 27, 2006 |
| Preserving
tradition with their pickles Boston Globe, June 21, 2006 |
| A
memorable platter of rustic pork served without fanfare or explanation
Boston Globe, April 26, 2006 |
| Gamey
Squab is a Great Splurge Boston Globe, April 19, 2006 with
recipe: Roast
Squabs |
| Meat
to Market - Salumeria Biellese Boston Globe, April 19,
2006 |
| In
a real pickle, and loving it Boston Globe, January 11,
2006 |
A
Guide to Buying Fresh Pork
by Cook's Illustrated |
| An
Illustrated Guide to Beef Roasts
by Cook's Illustrated |
| Putting
Flavor Back Into Pork The Boston Globe, December 1, 2004
|
| Berkshire
Breed Prized for Richness of Flavor Boston Globe, December
1, 2004 |
| It's
All in the Blend for this Robiola - SFGate July 7, 2005 |
| Bill
Niman - An All-Natural Pig-Farming Rock Star Independent Weekly
June 15, 2005 |
| Sausage
company does it with smoke and mixtures The Boston Globe,
August 22, 2007, by Lisa Zwirn |
Recommended Sites
American
Wagyu Association
American Culinary
Federation
Chef
du Jour Express
Captain
Marden's Seafood
Lower Falls
Wine Company
Swartz Catering
Company
About
Steak by Chef John J. Vyhnanek
Our Producers & Suppliers
Barbecue
Bob's of Rhode Island
Bell &
Evans
Chef Myron's
Sauces
CIBO Naturals
Cormier's
Gold Marinades
Deli Arts
Didi Davis
Food
Fior d'Italia
Pasta & Cheese
Fire
Dancer Jalaleno Nuts
Green
Mountain Gringo®
Hampton Chutney
Company
Healthy Solutions
Spice Blends
India Tree Flavored
Coffee Sugars
Misty
Knoll Farms
Real
Pickles
Root
Cellar Preserves
Route 11 Potato
Chips
Sauces n Love/Scarpetta
Shootflying
Hill Chocolate Sauces
Sweethearts
Three Chocolates
William Poll
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