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Entries tagged with 'Fergus Henderson'

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

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

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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