Discover 29 delicious ways to cook with liver, marrow, fish heads, bones, and more, with recipes that highlight the best of nose-to-tail cooking.

While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

Dirty rice is one of those dishes that tells a story with every bite. In old Louisiana kitchens, nothing went to waste, and ...

Organ meat, sometimes referred to as 'offal,' includes the organs of animals that humans prepare and consume as food. The most commonly consumed organs come from cows, lambs, goats, pigs, chickens and ...

Nature has always been writing a menu for us. Asparagus, oysters, game birds, hares – whatever the time of year, there is something to enjoy. The seasons are fantastically clear and the fresh local ...

While the name might conjure up a sugary dessert, sweetbreads actually is the cooked thymus gland of a calf or other animal. It’s often dusted in flour and pan-fried for a crispy crust and soft, ...

As a child, Chris Cosentino loved his grandmother’s cooking. Everything, that is, except her tripe. Today, he’s built a career cooking by the nose-to-tail approach, using often-maligned, overlooked ...