Modern ways that chefs are featuring meat, poultry and game

Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb

We partner with Smithfield to look at today’s biggest menu opportunities that rely on pork for its popularity, familiarity, versatility and flavor

Thai Sausage with fried rice, sunny-side quail’s egg, pickled green papaya

Jalapeño-cheddar cornbread waffle, brisket, poached egg, hollandaise, gochujang, green onions

Filet mignon, chimichurri, crispy shallots

Lamb Neck Gravy with whipped ricotta and garlic crostini

Smoked Walnut & Blue Cheese Butter with smoked paprika, fresh parsley, sea salt

Country Ham Tamal with pork carnitas, queso Oaxaca, mole coloradito, roasted squash, Swiss chard, pickled green tomatoes

Ribeye cap, angel hair pasta, hot sauce, hard-boiled egg, mint garnish

Country Pâté with cornichons, frisée, sharp Dijon, rustic bread

Brown sugar and chile-glazed pork, crispy potato cake, two eggs

Slow-cooked prime short ribs, sweet potato mash, green beans

Braised baby-back pork ribs, roasted creamy tomatillo salsa, potatoes, zucchini, white rice

Mushroom and Steak Tartare with smoky chile vinaigrette