Kreuther, Gabriel

The Most Flavorful Easter Ham Starts on the Stove

At the chef Gabriel Kreuther’s New York City restaurant, reclaimed wood beams ringing the dining room evoke the timber homes of Alsace, a French region bordering Germany. Mr. Kreuther grew up there, on a farm where he and his family slaughtered one pig a year and preserved many of the parts, including the hind legs, […]