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Sweetbreads Sauté

Serious Eats Chichi Wang 4 comments

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: Fried Sweetbreads with Carrot Salad

Serious Eats Sydney Oland 2 comments

Sweetbreads are the thymus or pancreas (neck and stomatch sweetbread, respectively) of a calf. They are subtly flavored and have a delicate texture, and are an excellent introduction to those who are a little wary of offal. Sweetbreads are a treat. More

Sauteed Sweetbreads with Fava Beans

Serious Eats Chichi Wang Post a comment
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