Check out the grocery meat case these days and there's rarely a bone in sight. We're talking flavor-enhancing bones that give cuts of meat ambrosial succulence. Food writer Jennifer McLagan wants to change this trend of boneless everything so she wroteBones: Recipes, History & Lore. Her recipe forBeer-Glazed Beef Ribsis serious and delicious finger food.
Jane and Michael Stern report on a couple making nothing but one exquisite loaf of bread at Wave Hill Bakers in Wilton, Connecticut.