Summary: When we think of pastrami, we tend to think of the cured beef you might find on a sandwich from Katz’s in NYC. But chefs are starting to use that same curing technique on lamb, fish, and even vegetables.
Summary: When we think of pastrami, we tend to think of the cured beef you might find on a sandwich from Katz’s in NYC. But chefs are starting to use that same curing technique on lamb, fish, and even vegetables.