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Entries tagged with 'Nose to Tail'

Baked Goat's Curd Cheese Cake

Serious Eats Emma Kobolakis 1 comment

The Complete Nose to Tail cookbook works a little magic on cheese curds, whipping them together with superfine sugar and eggs to make a cheesecake that's fresh, grassy, and sweetly tart. More

Fergus Henderson's Custard Tart

Serious Eats Emma Kobolakis 4 comments

With a wobbly center comprised of little more than egg yolks and cream, this sweet custard tart from Nose to Tail is rich and simple, dusted with nutmeg and speckled with vanilla bean. More

St John Eccles Cakes

Serious Eats Emma Kobolakis Post a comment

Eccles cakes, named after the English town of Eccles, are small, round cakes made of flaky pastry and stuffed with currants. These Nose to Tail Eccles cakes are much the same, except they use buttery puff pastry to cuddle the currants. More

First Look: The Pig in Logan Circle, Washington D.C.

Brian Oh 4 comments

The Pig, which opened in May from the EatWell DC restaurant group, is a rustic bistro (think wood paneling and vintage art prints) that focuses on feeding you pork. As a "nose-to-tail" operation, over half the menu is pork-centric. From belly to cheek to shank and even brains, The Pig is a great place to explore the off-cuts of pork. More

The Nasty Bits: Nose-to-Tail Fish Eating

The Nasty Bits Chichi Wang 34 comments

Perhaps it's because deep-fried seafood is so often associated with fast-food joints that we forget how good a whole deep-fried fish can be. The skin, coated lightly in flour and a sprinkling of cayenne pepper or Old Bay, turns crispy with little bubbles and craters. When you take your first bite, a rush of steam from the interior gives way to moist, tender flesh. You can eat the fins as well as the whole fish head, which turns as crispy as a potato chip. To repeat: you can actually eat the whole head, except for the eyeballs. More

Pigging Out at Fergus Henderson's St. John Restaurant, London

Zach Brooks 5 comments

When one talks about food, the word decadent is usually reserved for things like rich chocolaty desserts and expensive ingredients like truffles or foie gras. It isn't usually used to describe dishes like ox heart or pig's head—and yet after a recent meal at Fergus Henderson's St. John Restaurant in London that included both of those things, I can't think of another word to use. If you are going to consume a meal entirely of pork fat and offal (pronounced "awful" by those who both love it and hate it), there is really only one place to do it. Opened in 1994 by Henderson, St. John Restaurant has become a mecca for eaters looking for a bit of "nose to... More

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