Pastrami on club with spicy mustard may be the ultimate comfort food. It seems indulgent and simply delicious — but most of us probably have no clue how many hours of preparation go into that plate.

Pastrami is known for its long curing time, but this experiment challenges that tradition. Using an injected wet brine and an ...

The basic formula for pastrami-making is this: Beef brisket is brined for about a week in a salt solution with sodium nitrite — to preserve color — and pickling spices, such as bay leaf, mustard seed, ...

There are no shortcuts here—just time, salt, smoke, and control. Brining sets the foundation, the rub builds the crust, and ...

Wildwood Barbecue is located at 235 Russell St. (Rte. 9) in Hadley. This is their reuben sandwich created with housemade pastrami, smoked onions, vermont sharp cheddar, apple dijon aioli and served on ...

Pastrami sandwich on counter at Katz's - Michael Berman/Getty Images There are two inextricably linked icons in the canon of New York City's historic food scene: The pastrami sandwich and Katz's ...

The long, slow decline of the Jewish delicatessen has been bemoaned and lamented for many years. In the early 1930s, there were more than 1,500 kosher delis and many more non-kosher ones in the five ...