Deep fried pork rinds get simmered in a tomatillo and tomato-based sauce.
Classic Thanksgiving stuffing augmented with chicken livers.
Tender braised lamb's face meat in a crunchy salad with spiced salty-sweet-hot dressing.
Chinese-style pork belly steamed in a bowl with pickles and chilies until tender.
Crispy roasted pork trotters with two sauces in fresh Korean-style lettuce wraps.
Sugo is usually made with guanciale, unsmoked pork jowl, but I wanted to see what would happen if I used any smoked pork, plus a fresh cut. The results were mighty good. The fresh cuts, especially the ones with skin, gave some nice body to the sauce. The smoked parts added depth.
Sukiyaki is a Japanese dish traditionally served with thin shavings of raw beef that are cooked by dipping them in a hot liquid. This version uses rich, fatty beef trim for a heartier take.
What can you do with a pig's foot, lemongrass, and a few bird's eye chilies? Make trotter tom yum, that's what! Imagine the spicy and sour flavors of tom yum with the richness of pork.
This marinated grilled pork neck with a tart and spicy tamarind dipping sauce is a easy way to bring some powerful Thai flavor to the table, and it's perfect for a summer cookout!
A crispy veal tongue sandwich with horseradish, bitter greens, and a creamy, tangy tarragon sauce.
Pig ears larb. The pig skin soaks up a marinade of fish sauce and lime, and then you get the crunch of the cartilage with every bite.
A Mexican beef tongue sandwich with black beans, avocado, and crema.
I bet you thought you'd never utter "oxtail" and "marmalade" in the same breath. It is a sweet dish, sweetened with brown sugar and rich with red wine and red wine vinegar. There is something distinctly jam-like, I'll admit, about spreading the oxtail on toast.
The sweet richness of shallots and onions makes a great foil for roasted marrow.
Tender quail browned in butter, then simmered with capers and mustard.
This is finger-licking good. When the shells are perfectly thin crisp and the innards are ripe for the eating, the balance between the two is pretty wonderful.
Bacon and liver make a good pairing. The bacon keeps the liver from overcooking or breaking off into chunks on the grill, much in the way you'd wrap an organ or a piece of meat in caul fat to keep it together.
Beef tripe, stir-fried with chili bean paste and a touch of soy sauce. Add ginger, scallions, garlic. The slices will soak up the flavors and seasonings, all the while retaining their crispy edges. Serve with rice.
Tripe salad (emphasis on salad) features cooked honeycomb tripe dressed in olive oil, lemon, and vinegar with red chili pepper flakes and parsley. The lemon and vinegar cuts through the richness of the tripe.
The concentration of cumin seeds on just one rack of lamb is startling. Then you bite into a rib, stewed until it is fork-tender, and the cumin seeds crunch and crackle in your mouth. One of the best bites in recent memory.