Toni Lydecker's Tavola Talk Blog

Pig, Lamb and Turkey Tails

I never intended to jump on the nose-to-tail trend that’s been going on for several years ┬ábut somehow I’ve ended up cooking the tails of several animals. It started with David DiBari, chef/owner of The Cookery in Dobbs Ferry, New York, who loves nothing better than breaking down a pig and incorporating every bit of [...]

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Wed, October 26 2011 » Italian food, Meat, Soups and Stews, Tampa Bay » 1 Comment