Matt Moore wants you to talk to your butcher. “Ask for help, or what looks good today,” he said. “Maybe hint that you need a recipe.” He did just that—and filled a book with such recipes.
“Butcher on the Block,” the Southern-born and -bred author’s fifth cookbook, shines a spotlight on the skilled tradesmen and women behind the meat (and seafood) counter, with collected stories and recipes from shops around the country and abroad.
