Home > Magazine Archives > July 31, 2008 Issue > Tastes
Tastes: IN THE KITCHEN with Sam Gugino: Belly Up
Sam Gugino
Issue: July 31, 2008
"I was cooking pork belly 15 years ago at Le Cirque, a long time before it was trendy," says Daniel Boulud, who has just opened Bar Boulud in New York, where the rillons croustillants au poivre —hot, crisp and tender pork belly with cracked pepper—is a popular appetizer.
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