bologna

Charleston chef Craig Deihl is one of our many charcuterie heroes. Since diners didn’t always order pork chops at his restaurant, Cypress, in the exact same ratio as they consumed the salumis and sausages that Deihl was creating with the rest of the pig, the chef came up with the brilliant idea to start up…

David Guas, host of Travel Channel’s American Grilled, shares the recipes, tips and tricks he’s learned during his years on the grilling trail in his new cookbook, Grill Nation. If he’s got grilling advice, you’ll definitely want to take it. Real bologna is no baloney. Toss that good stuff on the barbie.  I grew up…

Parmigiano-Reggiano, prosciutto, balsamic vinegar — these staples of Italian cuisine all hail from the flat Emilia-Romagna region, a place often recognized as the best area for food in a country where the cuisine is fantastic everywhere. In our recent explorations through the region, the food and drink (including Europe’s best Tiki bar!) is superlative. Bologna,…

What could my "healthy" sense of competition have to do with defining bologna? Well, no fewer than a dozen types of garden produce (plus a dozen egg-laying chickens) can be found at my parents' casa in Ojai, CA, where I spent the holiday. What could I bring them from our hometown of New York that…

I really, truly loved bologna sandwiches when I was a kid. More than chicken fingers. More than pizza. More than anything else you couldn't slather with mustard and take for lunch. I loved the uniform texture and smoky saltiness of it, and the fact that bologna had three meanings: Kosher beef, deli-style pork blend, or…