Very Crispy Tongue with Chili Bean Paste and Sichuan Peppercorns

Tongue simmered until tender and pan-fried to crispness.

Braised Duck with Taro

Do you ever wish that restaurants could be a little more creative with their menus? Why do all Cantonese restaurants serve the same dishes? Why do all Shanghainese and Sichuan restaurants do the same? The

Crispy Grilled Beef Tongue

Tongue is a stress-free option for the grill. You simmer the tongue in water or stock, adding aromatics and spices. Because tongue is so fatty, you don't have to worry about it getting tough or dry.

Roasted Braised Duck

This roasted braised duck recipe is so good. With a few special ingredients and a little time, you’ll have an amazing, special dinner on your hands!

Confit of Pork Tongue with Warm Lentil Salad

If beef tongue is something of a monstrosity, then pork tongue is the smaller, subtler of the two. Even so, at five or more inches in length, the tongue of a pig is not to be sneezed.

Tacos de Lengua

Browning and crisping the tongue is key to great tacos, adding a bit of texture to the meltingly rich meat.

Pickled Tongue

Squeamishness aside, the tongue is such an appealing cut: tender and fatty, and delicate in taste (unlike kidneys or liver, for instance, which have a more distinctive flavor). I enjoy tongue sandwiches. Like corned beef or pastrami, the thin slices of tongue are so rich and satisfying that it's perfect between two slices of rye bread. All it needs is some horseradish and mustard, and maybe a dill pickle.

Duck of Paradise

[Photograph: Sam Sobolewski] Duck is the perfect creative canvas for the home cook. It can be prepared simply or gussied up—wherever your whims may take you. This relatively straightforward pan-seared duck breast is enlivened by my favorite homemade spice rub,...

Crispy Duck Wrap

Duck legs are braised to perfection for this crispy duck wrap, de-boned and then wrapped in a scallion pancake blanket and pan-fried until crispy. We used the braising liquid

Sous Vide Tacos de Lengua

Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices.