butcher

Jennifer Prezioso is the butcher at Albanese Meats & Poultry, one of the last butcher shops of its kind in New York City and an iconic storefront in the dwindling neighborhood of Little Italy.

Power butcher couple Erika Nakamura and Jocelyn Guest of J&E Small Goods stopped by the MUNCHIES test kitchen to show us how to butcher a chicken in three different ways: breaking it into parts, spatchcocking it, and glove-boning it.

Bloomfield, equal parts badass and secret softie, takes us to her favorite haunts and lays down her philosophy on cooking and life.

Turns out, moose tastes pretty good.

Deep. Fried. Lamb riblets. Need we say more?

Liza Queen, Chef/Owner of Williamsburg's Potlikker, teaches us how to make brick chicken. The secret ingredient: butter, salt, butter, and more butter.

Lard Biscuits with Cara Nicoletti