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Chi Spacca

Be Your Own Butcher: How to Break Down a Whole Chicken Like a Champ

Bon Appetit | Posted 07.09.2016 | Taste
Bon Appetit

Put down the pre-cut chicken breasts and wings. You absolutely should be buying and cooking with whole chickens instead. Yes, the prep can be daunting, but the work is well worth it. All you have to do is get over the mental hurdle of breaking a bird down the way your butcher would.

Reverse Searing: Does It Come At A Price?

Steven Raichlen | Posted 06.05.2016 | Taste
Steven Raichlen

It enables you to smoke the one cut of beef most people would never dare cook in a smoker.

Where To Eat In LA Right Now

Food & Wine | Posted 08.01.2013 | Los Angeles
Food & Wine

From the first brick-and-mortar venture by pop-up king Ludo Lefebvre to a meat speakeasy by superstar chef Nancy Silverton, these 10 restaurants have fanatical followings

PHOTOS: 7 Flintstone-Sized Steaks

FoodRepublicLogo | Posted 07.15.2013 | Los Angeles

This story comes courtesy of FoodRepublic.com. By Jason Kessler When you were little, chances are you saw Fred Flintstone's car tipping over wi...

WATCH: The Most Beautiful Meat In LA?

Posted 04.04.2013 | Los Angeles

Think charcuterie is just a foodie fad? Chi Spacca, a new restaurant by Mozza business partners Mario Batali, Nancy Silverton and Joseph Bastianich...