| Edible_Flowers North Carolina State University horticulture information leaflet. Provides information on growing and harvesting, as well as a table with common names, scientific names, flavors, colors, and comments. |
| Edible_Insects_in_East_Africa Information on the use of termites in Kenyu. Includes photographs. |
| Facts_on_Edible_Wild_Greens_in_Maine University of Maine Cooperative Extension bulletin with descriptions of and recipes for dandelions, fiddleheads, yellow rocket, lamb's-quarters, orache, and purslane. |
| Facts_on_Fiddleheads University of Maine Cooperative Extension bulletin with picture, description, recipes, safety notices, and information on cooking and pickling the young coiled fern leaves. |
| The_Forager\'s_Virtual_Wild_Food_Field_Guide A guide for helping find, identify, and use several edible wild mushrooms and plants of the northeastern US. |
| How_to_Tap_Maple_Trees_and_Make_Syrup Includes information on yield, tree physiology, step by step instructions, where to go for help, additional reading, and references. [PDF] |
| Laurel_(Bay) Description and information on Laurus nobilis. |
| Our_Bushtucker_Website Literacy project by students at Larapinta Primary School. Includes photograph, description, habitat, and method of collecting for each plant or animal, as well as information on the climate, geography |
| Our_Wild_Foods_to_the_World Australian edible plants information page. Includes photos. |
| Razor_Clams Instructions on digging, cleaning and cooking razor clams along the west coast of the USA. Includes photographs. |
| Razor_Clams,_Oregon_Coast One page of instructions for digging, catching, cleaning and cooking razor clams. |
| Samphire General information about Crithmum maritimum or sea fennel. |
| Sassafras Information and description on Sassafras officinale. |
| School_of_Self-Reliance\'s_Wild_Food_Foraging_Page Informational pages on some common North American flora including carob, dandelion, epazote, lambsquarter, mallow, miners lettuce, mustard, nasturtium, prickly pear cactus and sowthistle. |
| Seattle_Times__The_Geoduck_Chronicles How an obscure bivalve became the object of international desire. Humorous article about this soft-shelled clam. [Free Registration Required] |
| University_of_Kentucky_Entomology_for_Kids__Bugfood! Lesson plans and information on the nutritive use of insects, intentional and unintentional. Includes suggested reading list and bibliography. |
| Use_of_Insects_by_Australian_Aborigines Article from Cultural Entomology Digest 1. Includes information on types used for food, as well as their place in mythology and art. |
| Weird_Meat Blog documenting unusual eating experiences. Includes articles, travel stories, photos. |
| Wild_Harvest Information on gathering and cooking mushrooms, fiddleheads, ramps, and leaks. Calendar of seasonal availability, recipes and tips. |
| Wilderness_Survival__Edible_Plants Describes the identification and preparation of flora for consumption. Includes diagrams, the Universal Edibility Test, and lists of edible varieties. |
| You_Can_Become_a_Hardcore_Forager Article from Backwoods Home Magazine, issue 47. Includes information on tools needed, safety, preparation, as well as details on some plants, frogs, turtles and fish. |
| Disgusting_critter_just_needs_a_new_image_____and_gravy_ Humorous article from The Standard-Times containing information on eating nutria. (November 19, 1997) |
| American_Cheese_Society From the not-for-profit organization which promotes cheeses. General information for all cheese types. |
| Black_Diamond The snack that peels with a twist. Cheestrings product info, games, activities and contests. [Requires Flash.] |
| British_Cheese_Board Information on British cheeses, including links to producers and recipes. |
| Canadian_Cheese_Encyclopedia Information about cheeses including history, recipes, and cheesemaking. |
| Cheese_101 A cheese primer for beginner cooks from the Reluctant Gourmet. |
| The_Cheese_Diaries Pictures and posts from writers who adore cheese of all kinds. |
| Cheese_Island Quirky reviews of various cheeses, paying attention to the all-important distinction between "good cheese" and "bad cheese." |
| Cheese_of_France Official site on French cheese. Quizzes, recipes and suitable wines suggested. |
| Cheese_com Everything you want to know about cheese. Extensive search features. |
| Cheeses_From_Spain The Spanish Trade Commission's visual guide to hundreds of regional Spanish "quesos" |
| Cheeses_of_France Origin of cheese and specific information about French cheese. |
| The_Cheeseweb Information about cheese, cheesemakers, cheese sellers and cheese events around the world. |
| Cook\'s_Thesaurus___Cheeses Synonyms, equivalents, and substitutions for a variety of semi-firm cheeses. |
| DolceVita_Cuisine A concise look at Italy's most popular cheeses. |
| Dream_Cheese Descriptions of various types of specialty cheeses including their origins and serving suggestions, tips on buying and storing, receipes. |
| Epicurious__Cheese General introduction to cheese and links to more specific descriptions of many gourmet cheeses. |
| French_Cheeses Overview 400 French cheeses with wines, regions, and seasonal recommendations. |
| Great_Cheeses_of_New_England Descriptions of area cheeses, with chefs' cheese recipes, tips on nutrition, storage, serving and pairings. |
Steakhouse Knives.The quality of these signature knives will be immediately recognizable to anyone who has dined at Smith & Wollensky. As beautiful as they are functional, the steak knives are custom-serrated to ensure that steaks at home can be cut with ease and style. More... 
Smith & Wollensky.Bring a taste of this great steakhouse home with the restaurant's signature steaksauce. It combines ripe tomatoes and earthy blackstrap molasses with zesty horseradish, onions and chili peppers. The result is an irresistible combination of sweet and spicy flavors that's great to use on steaks, chicken, burgers or simply as a marinade for grilling. More... 
Uncle Jack's.The original Jack's was an infamous speakeasy on the Upper West Side in the early 1930s. In its reincarnation it is one of New York's great steakhouses serving a hand-crafted thick sauce that adds zest to steaks, burgers and chops, and a special touch to cheese, cold meats, and sandwiches. More... 
Ben Benson's.The full-bodied sauce served at this great steakhouse enhances the flavor of a steak without masking it. The rich tomato base with brown sugar, molasses, anchovies, onions, garlic, tamarind, and grated horseradish roots clings to the meat and gives your mouth a wake up call on flavor. More... 
Red Meat Club, Red Meat Club, existing for over two decades, is a group of restaurateurs and foodservice professionals devoted to the pleasures of eating, drinking, and fulfilling our "appetite for life." We have found products and suppliers we consider to be the absolute best in their class, on or off of the Internet. We fully endorse these products. 
The story of a great New York steak house begins with a Ziegfeld Girl, one of the beauties from the chorus line of Florenz Ziegfeld's theatrical spectaculars. Her name was Helen Gallagher, and she left the show to marry Ed Gallagher, who with Al Shean made up the legendary vaudeville team of Gallagher and Shean. In November of 1927, along with Jack Solomon, a colorful gambler who raised prize Angus cattle on his Long Island estate, Helen opened Gallagher's next door to the Alvin Theater just nights before "Funny Face," a new musical by George and Ira Gershwin which starred Fred Astaire and his sister Adele. Running for 244 performances it was one of the top hits of the 1927-1928 season. In 1933, when FDR took office, he fulfilled his promise to end Prohibition. With liquor now legal, Gallagher's evolved into Broadway's first steak house, and it was here that the first "New York Strip" steak was served. 
Your search for the best restaurant steaks ends here. Dry aging, the time-honored technique at Gallagher's, not only makes their steaks more tender, but concentrates flavor and produces meat that is superb in taste and texture. All beef is hung in a refrigerated cooler, at a specific temperature and humidity, for 21 days after harvest and prior to cutting into steaks. The New York First Company has arranged with Gallagher's to ship these same restaurant-quality cuts (always fresh, never frozen) so that you can indulge in a true steakhouse experience at home. CLICK HERE to purchase Gallagher’s Steaks. ©2007 Red Meat Club — All Rights Reserved. 