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Entries tagged with 'Fergus Henderson'

Bake the Book: The Complete Nose to Tail

Sweets Emma Kobolakis 107 comments

The Complete Nose to Tail contains a surprising amount of dessert, though when it comes to Fergus Henderson, nothing should surprise you. There is liberal use of beef suet in the pastry, and plenty of variations on chocolate and cream. Wrinkle your nose if you must, but not without preparing some of these remarkably simple recipes. More

FergusStock 2011: Fergus Henderson at The Spotted Pig, The Breslin, and The John Dory

New York J. Kenji López-Alt 13 comments

For the fourth year in a row, Chef Fergus Henderson of London's St. John Restaurant is teaming up with April Bloomfield and Ken Friedman to bring New Yorkers a taste of his wares. Though people around the world have been eating offal since the dawn of meat eaters, Henderson's St. John is arguably the archetype for the current nose-to-tail dining movement and has done a great deal to advance the popularity of British food around the world. There probably wouldn't be a Spotted Pig without a St. John. The two restaurants also happen to be two of my favorite in the world. Get both chefs under one roof, and good things can happen. More

The Nasty Bits: Pig's Foot

The Nasty Bits Chichi Wang 12 comments

A pig's foot is so well-composed. Think about all those little bones in the foot, all that cartilage, all those tendons and all that meat bundled up in skin. I think of each foot as curated package of pig, an indispensable tool in the cook's arsenal. In fact, I wrap my trotters individually in plastic wrap to keep in my freezer. That way, I'm never more than a pig's foot away from the perfect soup or stew. A pig's foot is so well-composed. Think about all those little bones in the foot and all that cartilage in the joints. Not to mention the tendons and the meat, and everything bundled up in skin. I think of each foot as curated package of pig, an indispensable tool in the cook's arsenal. In fact, I wrap my trotters individually in plastic wrap to keep in my freezer. That way, I'm never more than a pig's foot away from the perfect soup or stew. More

A Healthy Jar of Trotter Gear

Serious Eats Chichi Wang 7 comments

Adapted from Beyond Nose to Tail by Fergus Henderson and Justin Piers Gellatly. More

The Nasty Bits: Calf's Liver with Onions

Serious Eats Chichi Wang 28 comments

"Liver is the ultimate quick-cooking offal." Calf's liver. [Photographs: Chichi Wang] Although I've been gnawing on chicken feet for most of my life, my love affair with viscera began in earnest in college. I was the student who, between mouthfuls... More

The Nasty Bits: Rabbit and Garlic Soup

Serious Eats Chichi Wang 15 comments

[Photographs: Greg Takayama] While there's nothing particularly nasty about rabbits, many eaters are discouraged by the idea of cooking that which you can buy at a pet store. Every time I remove rabbits from their packaging, I'm struck by the... More

The Nasty Bits: Deep-Fried Pig's Ears

Serious Eats Chichi Wang 46 comments

"Stewing the pig's ears affords a precious by-product: a pot of flavorful stock." [Photographs: Chichi Wang] More Nasty Bits Duck Tongue » Dashi-Simmered Eel » All Nasty Bits recipes » The Fergus Henderson meal I shared with the serious eats... More

FergusStock at The Breslin

New York Chichi Wang 21 comments

[Photographs: Robyn Lee] For nasty bits lovers, eating a meal designed by Fergus Henderson is just about as thrilling as it gets. Henderson, chef and author of the cult classic The Whole Beast: Nose to Tail Eating, is renowned... More

All the Info on FergusStock, 2009

New York Carey Jones Post a comment

[Fergus Henderson's roasted marrow bones. Photo: Zach Brooks] Meatheads, take note: The Feed has all the info you need on FergusStock 2009, London offal master Fergus Henderson's annual pilgrimage to New York. He'll be cooking a dinner at The... More

The Nasty Bits: Pig's Skin

Serious Eats Chichi Wang 21 comments

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. More

Over on 'Nose to Tail Dining': Ask Fergus

Adam Kuban 2 comments

Ryan S. Adams, who's been cooking and blogging his way through Fergus Henderson's Nose to Tail Eating on Nose to Tail at Home, has scored quite a coup. Adams has an interview lined up with the man himself. But instead of hogging all the Q&A time with Henderson, Adams is letting his readers come up with half the questions. Head on over and suggest one.... More

Fergus Henderson's Offal Meal at Momofuku Noodle Bar

New York Nick Solares 3 comments

Serious eaters descended on Momofuku Noodle Bar last night to sample the offal offerings of nose to tail dining pioneer Fergus Henderson. Hot on the trotters of his reported command performance at The Spotted Pig on Sunday night, Henderson,... More

Fergus Henderson at Momofuku Wait Time

New York Erin Zimmer 4 comments

Zach Brooks is at Momofuku Noodle Bar right now, waiting to be fed by famous London chef Fergus Henderson. At 5 p.m., 50 people were in line. At 5:38 p.m., a table for four. Wait time, one hour.... More

Fergus Henderson Menus Revealed!

New York Zach Brooks Post a comment

Eater has released Fergus Henderson's special menus for the Spotted Pig this Sunday, and Momofuku Noodle Bar on Monday. Both nights will feature the famous bone marrow and parsley salad from St. John's Restaurant in London, plus deep fried... More

Two Pillars of Pork Converge on November 3rd

New York Zach Brooks 3 comments

Do they make buns big enough to house that slab of pork? Many of my pork filled dreams can be traced back to two major influences: The life changing meal I had at Fergus Henderson's St. John Restaurant last... More

Cook the Book: Braised Shoulder of Lamb

Serious Eats Cathy 3 comments

Editor's note: Our friend and Serious Eater Cathy, who praised this week's Cook the Book selection on Monday, is back with thoughts on today's recipe, which ends our dance with Beyond Nose to Tail. But it doesn't have to end... More

Cook the Book: What a Baked Potato

Serious Eats Adam Kuban 5 comments

The baked potato. Throw some butter on there, some salt, a little pepper, and you're good to go, right? Or maybe you load it with sour cream, bacon bits, cheese, etc. Why don't you forget those preparations for a minute... More

Cook the Book: Hot Chocolate Pudding

Serious Eats Adam Kuban 1 comment

I'd imagine this hot chocolate pudding would be an especially welcome dessert on a chilly day. (But who knows when that may be, what with the weird unseasonably warm weather that's befallen much of the U.S. lately). As the authors... More

Cook the Book: Beetroot, Red Onion, Red Cabbage, Crème Fraîche, and Chervil

Serious Eats Adam Kuban 1 comment

We're going to take it down a notch from yesterday's pressed pig's ear dish. This one's safe even for vegetarians. Who'da thought that'd be the case from a book called Beyond Nose to Tail? With its striking red and green... More

Cook the Book: Pressed Pig's Ear

Serious Eats Adam Kuban 4 comments

And the first recipe from Beyond Nose to Tail is go! Here's what'll do you for Pressed Pig's Ear, a dish Henderson describes as "thin slivers of joyous piggy jelly, within which there is a beautiful weave of ear."... More

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