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Silky rouille, a spicy saffron mayonnaise, can be slathered on everything from grilled fish to grilled cheese.

A recipe for Grilled Lamb Chops with Rouille and Cherry Tomatoes.

New Zealand's sheep farmers have dumped one of the last reminders of the former Wool Board and baulked at continuing to pay a levy for “industry good” work supporting the national wool clip.

Their decision will trigger a restructure…

A recipe for Iroquois White-Corn Cakes With Maple Syrup and Bacon

Filed under: Hors D’oeuvres, Cheese, Meat, Feast Your Eyes

Dates wrapped with bacon and stuffed with fontina. Photo: Brown Eyed Baker.

Fontina-stuffed, bacon-wrapped dates. The description alone is enough to make one’s mouth water.

It is probably a safe assessment to say that if you want to make everyone in the room like you (aside from vegetarians, of couse), this is exactly the kind of hors d’oeuvre you make for a party. And according to the Brown Eyed Baker, who made these, we’re right. “This is quite possibly the most amazing appetizer I have ever made,” she wrote. “I have never seen anything gobbled up by a crowd so quickly.”

While this particular combination of fruit, cheese and meat is nothing short of culinary genius, let’s be honest here: No matter what had been wrapped in that perfectly pink bacon, we’d have eaten it — wouldn’t you?

[Via Brown Eyed Baker]

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A recipe for Boeuf Bourguignon.

“Stick your hand in there,” said Jeffrey Ruhalter, offering the business end of a recently gutted chicken. “That bird was breathing three hours ago. Feel that warmth? That’s life.”.

Meat processor Affco Holdings says processing margins fell in its second half.

Affco chairman Sam Lewis said factors affecting profitability included reduced livestock numbers, the volatility and level of prevailing exchange rates…

Cheaper pork could be on the cards for New Zealand - but the pork industry says any discounts may eventually come at a high cost.

The industry is appealing against a change in import rules that could allow raw pork to be imported…

The hamburger is a many splendored and spangled dish. And nowhere, perhaps, is the burger more spangled than in Salt Lake City, where it can be found topped with a quarter pound of pastrami.