Tongue is a stress-free option for the grill. You simmer the tongue in water or stock, adding aromatics and spices. If I'm really pressed for time and mental reserves, I may do nothing more than plop a tongue into a pot with water and keep the heat on low. A few hours of simmering does the bulk of the work. Once simmered, you peel the tongue and cut it into thickish slabs, perfect for tossing on the grill. Because tongue is so fatty, you don't have to worry about it getting tough or dry. More

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? More

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!... More

[Photograph: Chichi Wang] Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!... More

[Photograph: Chichi Wang] About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

[Photograph: Chichi Wang] Note: Pork or lamb's tongue can be used in place of the beef. Use 1 1/2 pounds tongue total and proceed as directed. About the author: Chichi Wang took her degree in philosophy, but decided that writing... More

[Photograph: Chichi Wang About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

[Photograph: Chichi Wang] About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

[Photograph: Chichi Wang] Adapted from The Best Chili Ever by J. Kenji Alt-Lopez. About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly... More

[Photograph: Chichi Wang] Note: Okonomiyaki sauce is a thick Worcestershire-like sauce that can be found in many Japanese or Asian grocers. If unavailable, combine 1/2 cup ketchup with 1/4 cup Worcestershire sauce. I prefer sweet, tangy Japanese-style mayonnaise, such as... More

Scrapple sounds like an insult, the name you call the runt in gym class. More likely it derives from the terms scraps and scrappy. And what a fitting name indeed for a traditional Pennsylvania-Dutch dish made from the odds and ends of the pig, stewed, chopped, or ground up, and mixed with cornmeal and flour. (Yum.) Often the cornmeal is cooked in the gluey gelatinous stock that comes from such a commingling of pig parts in a pot. More

You can serve these pig's ears as-is, or add them to salads as you would lardons and other porky treats. Though salt and pepper would suffice as seasonings, I vary mine every time with whatever I have in the pantry—sweet smoked paprika, roasted and ground Sichuan peppercorn, various curry powders, Old Bay. More

I have friends, and perhaps you do too, who think nothing of tending to a pork loin or roasting a chicken, but shy away from cooking cephalopods of any kind. This strikes me as odd, for in terms of difficulty of cooking and time expenditure, a quick searing of octopuses, which can then be dressed in any number of oil-and-vinegar-type dressings, takes no time at all. More

You can sauté or pan-fry the sweetbreads with whatever flavors you like. This time, I used mustard seed and turmeric, sautéed with plenty of onions and chili peppers, for a vaguely Indian preparation that tasted nice with fragrant basmati on the side. More

[Photograph: Chichi Wang]... More

[Photograph: Robyn Lee]... More

The procedure for this fish head soup is enough—sauté some onions or leeks, add the salmon heads and dill and some potatoes or other vegetables, if you like. Simmer, then separate the fish meat from the bones and reintroduce the morsels of tender salmon to the soup, along with more dill and cream. The taste of the stock is fishy without being too overwhelming, especially since it's enriched with cream. More

What you get at the end of three or four hours of braising is an apricot-onion-lamb fat jam that tastes, as you might expect, pretty incredible when slathered onto your fork-tender, juicy lamb ribs. More

if you do find yourself with a pool of rendered lamb fat in your roasting pan, consider collecting it to use in these biscuits. More

I can never get enough of a Sichuan-style red-braise with chili bean paste (made from fava beans and chili oil), fermented black beans, soy sauce, wine, and sugar. Plenty of sichuan peppercorns go into the braise and are sprinkled on top, if desired. The spicy rich sauce can be spooned over rice or noodles and served with vegetables, roasted or braised. Daikon is the classic Sichuan pairing for red-braised meat, but root vegetables of any kind would be good, as would cauliflower or long-cooked greens. More