By Jaime Lowe 10/08/10 2:23pm

Will Work for Food: Going Whole Hog at Pulino’s

Intrepid amateur cook Jaime Lowe heads behind the scenes at New York’s top kitchens, seeking experience on the line, culinary secrets and a taste of fine cuisine. In this installment, she visits hotshot piazzolo Nate Appleman’s sanctum sanctorum, Pulino’s underground butcher room, and finds out just how the sausage gets made…

Next: Into the Read More