Trend Alert: Necking Around DCBy Olga Boikess | February 7, 2014 By Olga Boikess | February 7, 2014
Chefs who subscribe to the whole-animal cooking ethic are discovering what their thrifty great-grandparents learned by necessity. Necks (and tails) provide rich flavor and can be used in many hearty ways. Whether it’s enriching sauces and soups, making vegetables savory, or appearing on menus in simple marinated and grilled presentations, the animal’s collar is getting respect. Read on to learn where to taste-test the trend.