The Nasty Bits: Deviled Kidneys

"There is nothing quite like them--that feral taste combined with a mouthfeel not quite as tender and fatty as liver, nor as chewy as gizzards." [Photographs: Chichi Wang] Of all the nasty bits on earth, liver and kidneys must be...

Sunday Brunch: Deviled Kidneys on Toast

Whenever I eat these kidneys, I imagine sitting in a dimly lit bar on the coast of Nova Scotia with a pint of dark beer. These remarkably savory kidneys on toast are simple and satisfying.

The Nasty Bits: Sautéed Duck Livers with Rhubarb and Cherry Sauce

If you've only experienced the creaminess of chicken liver, try to imagine the indulgence of duck liver. Its texture, though a far cry from foie gras, approaches the richness of something that tastes too good to be a humble cut of offal sold for a pittance.

The Nasty Bits: Lamb's Neck Stew

Note: Our intern Chichi Wang loves offal so much, she pitched us this series called The Nasty Bits, where she'll explore recipes involving animal innards on a regular basis. Her goal is to tempt Serious Eaters out of their safety...

Crispy Deep-Fried Chicken Livers

A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets.

Toothpick Lamb

The popular Sichuan restaurant dish translated to the home kitchen.

The Nasty Bits: Deep-Fried Pig's Ears

My favorite preparation for pig's ears is deep-fried to crispy and golden-brown perfection. Here's how to do it.

Chinese Lamb Noodle Soup

This Chinese Lamb Noodle Soup recipe comes from Western Chinese cuisine. It's aromatic and earthy from lots of spices and tender lamb shanks.

The Function of Cornstarch

Principles of Stir-Fry, Part Three [Flickr: velostricken] Previously Principles of Stir-Fry, Part One » Principles of Stir-Fry, Part Two » A good stir-fry is an exercise in organization and timing. Like all orchestrated events, the...

The Nasty Bits: No Mean Feet

I'm fond of all poultry feet. Goose and duck feet have ample amounts of webbing; when stewed, they are delicate and tender with a hint of chewiness that resembles the texture of simmered sheets of bean curd. While goose and duck feet are more prized in Chinese cuisine, I prefer the meatiness of a chicken's foot.