Similar Recipes
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Lamb's Head
The major attraction of the lamb's head is plenty of tender, juicy cheek meat that comes off easily with a brief prodding of the carving knife. Here's how to prepare it.
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Lamb Tripe Stew
Working with offal is a wonderful way to indulge on some of the finer things in life. This recipe for tripe stew is flavored with saffron and an entire bottle of Riesling.
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Pig's Skin
When we think of eating organs, we imagine the red, glossy innards of various beasts and fowl. The skin, however, the largest organ of them all, is a boon for the cook and meat lover.
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The Nasty Bits: Whole Hock
"I sought a dish that used not only the feet but also the hocks, which are some of the most succulent and tender bits on the animal." How often are you alone in your kitchen with a pair of pigs'...
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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.
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Pig's Ears Two Ways
"Searing the ear in my skillet was the most fun I've had with cast iron in a long time." Photographs by Chichi Wang One of the greatest things about working with offal is that you and your butcher will never...
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Marinated Goat Cheese
For an almost effortless way to a more interesting cheese platter, marinate fresh goat cheese in olive oil with herbs and spices. Here we add fennel seed, lemon zest, bay leaves, and more for a well-rounded infusion of flavor.
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Scrambled Brains
Learn more about preparing brains here....
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Crispy Grilled Pig's Tails
Grilled pig's tails give you crispy skin and tender meat that's marbled with just a trace amount of fat. What more could you ask for in a pig part?
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Deep-Fried Brains
Adapted from The Whole Beast by Fergus Henderson...
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A pig's head is simply begging to be made into headcheese. Even though there's no dairy, slices of the loaf are so creamy at room temperature that they're almost spreadable, like cheese.
Serve With
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Easy Thanksgiving Menus
Easy, impressive Thanksgiving menu, made from scratch! You'll be the talk of Thanksgiving with these recipes that taste amazing yet simple to make.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table wi...
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
Cornbread Stuffing with Sausage and Chestnuts
Making fluffy, flavorful Thanksgiving stuffing from scratch is easier than you might think! This cornbread-based recipe with Italian sausage, chestnuts, and herbs is one of my family's favorite sides.
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From A Polish Country House Kitchen's Red Cabbage with Cranberries
Braised cabbage is like the nerdy younger brother to the now hip fried brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity.
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Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables
Some may argue that pot roast is not refined enough for a holiday meal. To those folks, I say, "Bah humbug!" When properly prepared, like Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables, the humble chuck roast can be just as enticing as a bone-in rib roast. This recipe, from The Great Meat Cookbook, produces a meal with multitudinous meaty layers--bacon starts the show, rendering its fat with which to sear the chuck, and a dense red wine reduction forms the backbone (...