'offal' on Serious Eats

Apps Only: Fried Lamb Brains and More at Locanda in San Francisco

Our first stop of the San Francisco Apps Only journey was at Locanda, a Roman-inspired osteria on Valencia Street opened by Craig and Annie Stoll of Delfina. We opted to share a handful of antipasti and a 'piccolo' sized dish from the 'quinto quarto' section, then finished off with a pasta. The highlight? A $12 plate of fried lamb brains and artichokes, each nugget delicately battered and well seasoned. More

Pan-Seared Pig's Ears

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

Marc Vetri's Rigatoni with Chicken Livers, Cipollini Onions, and Sage

If you're one of those fine folks who just can't get enough liver, we have just the recipe for your. In this recipe for Rigatoni with Chicken Livers, Cipollini Onions, and Sage from Marc Vetri's Rustic Italian Food, a lush ragu is made with minced chicken livers, sweet melted onions, and leaves of sage. Loosened with butter and a splash of starchy pasta cooking water, the ragu coats the rigatoni in a way that's rich and wholly satisfying. More

Sweetbreads Sauté

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

Sunday Supper: Steak and Kidney Pie

The smell of this pie cooking will envelope your kitchen with smells that make you feel like you've just gotten in from hunting pheasant (or maybe fox), and like you're looking forward a glass of port while you wait for your supper to be served. This recipe uses all beef stock, but you could easily replace some of the stock with strong ale and get fantastic results. More

The Nasty Bits: Stir-Fried Liver and Onions

For those of you wondering why Tuesdays have been offal-deficient of late, I've been away in China with my family. My aunt passed away in an accident in August, leaving our family without its most handy and adventurous cook. On the last day of mourning, we laid out my aunt's final meal at the table next to her picture and the burning incense. The most honored dish, cooked by her daughter, my cousin, was stir-fried liver and onions. More

A Guide to Beef Offal at Takashi, NYC

To be honest, organ meat is not for everyone, and there are some things that will certainly appeal to meat and potato types more than others. If you're a bit squeamish, stick to the muscle-based meats such as the hanger, tongue, or cheek. Sweetbreads are a good gateway organ with a mild flavor and creamy texture, while honeycomb tripe is a good first step into digestive-system meats. Look for a special of marinated testicles if they've got it. Here are some pics and descriptions of what you can expect to find inside a cow. More

The Nasty Bits: Giblet Pasta

Giblet gravy may be good for the bird, but it's not, in my estimation, what's best for the giblets themselves. Instead, consider giblet pasta. The gizzards (and the neck, if you have it) are simmered in a simple pasta sauce, which can either be red (with tomatoes) or white (with wine and butter) depending on your preference. More

More Posts