The Nasty Bits: Lamb Kidneys

By far the smallest kidneys I've had the pleasure of cooking, these lamb kidneys pack a lot of aroma into one small package. I had originally planned to grill the kidneys but after one whiff, I knew they needed plenty of tongue-numbing chiles and pepper and alcohol (like rice wine) to counter their assertive smell, so I went with this recipe for fried kidneys by Fuchsia Dunlop.

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...

The Nasty Bits: The Tale of Veal

[Photographs: Chichi Wang] To make a stew, there must be gelatin and bone. To find the highest concentration of the two, look no further than tail. I've written before on the perfection of pigs' tails, but bovine tails make for...

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'...

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.

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.

The Nasty Bits: Venison Heart Tartare

Tartare is a preparation most commonly applied to beef or fish flesh, but the idea of eating offal in its completely raw state has always appealed to me. Oftentimes I've held a brain, liver, or heart in my hands, inhaled the sweet smell of an organ that's so wonderfully pungent and perfect on its own, and felt compelled to eat it as is. Here, with the help of NYC chef Sebastiaan Zijp, we prepare venison heart tartare.

Classic Jewish Chopped Chicken Liver

With just chicken liver, hard-boiled eggs, onion, and fat, a world-class spread can be yours. This chopped liver recipe helps you get the result you want, whether it's more savory or more sweet.