As the grandson of a Butcher, Chef and Southern Gentleman Matt Moore's passion for meat is literally in his bones. As the author of the acclaimed  A Southern Gentleman's Kitchen, South's Best Butts and Serial Griller , Chef Moore shares his rich legacy of recipes and methods for both 'low and slow' or 'fast and hot' cooking . 

On a recent Kitchen Chat, Chef Moore shares his latest book , Butcher on the Block and celebrates the local Butcher as a culinary hero with stories, coveted family recipes, and expert tips from the people behind the counter who sell meats, poultry, fish, vegetables, and trimmings all around the globe. 

We always look forward to our visits with Chef Matt Moore on Kitchen Chat and his reminder that shopping should create community, and "knowing the butcher builds bonds of trust" that reward us at dinner time.

Here is a delicious recipe from Butcher on the Block for you to enjoy by Cara Mangini, the Vegetable Butcher, a friend of Kitchen Chat. Recipe is reprinted with permission from Butcher on the Block by Matt Moore (Harvest, an imprint of HarperCollins Publisher, May 2023).

Zucchini-Herb Fritters and Carrot-Pine Nut Yogurt with Chile Oil Serves 6

Hands on: 1 hourTotal: 1 hour 15 minutesI’m a sucker for anything crunchy, crispy, and fried—even vegetables. Author of The Vegetable ButcherCara Mangini recommends using a box grater or handheld grater with large holes, as it can quickly shreda bunch of zucchini, potato, and carrots into the perfect base for this recipe. To up the ante, these littleguys are packed with herbs, such as mint, dill, and parsley, and fried until they are crisp on the outsideand tender in the middle. If you choose, you can enjoy them on their own with a squeeze of lemon ontop, but I’m a big believer in the Carrot–Pine Nut Yogurt that Cara shared from her trips to Turkey. It alsodoubles as a dip to enjoy with crudités and flatbread or pita chips. Alternatively, simply sub with Greek-style yogurt mixed with grated garlic and a squeeze of lemon.

2 large eggs½ cup all-purpose flour, plus ¼ cup, as needed1½ teaspoons fine sea salt¼ teaspoon fresh-cracked black pepper1 teaspoon chili powder½ teaspoon aleppo pepper, or ¼ to ½ teaspoon crushed red pepper½ teaspoon ground cumin3 small zucchini (about 1 pound), trimmed1 russet or Yukon goldpotato (10 to 12 ounces), peeled2 small carrots (about 4 ounces), trimmed and peeled½ cup loosely packed mint leaves, minced½ cup loosely packed parsley, minced½ cup loosely packed dill, minced1 cup canola oilCarrot–Pine Nut Yogurt with Chile Oil (page 127), to serve

Savor the day!