The concept of pig parts in pancakes not as crazy as you might think. It's not like I'm suggesting that you put say, pig's snouts in your scones. And this is not your typical breakfast pancake, but okonomiyaki, a Japanese pancake made with shredded naga-imo (a type of mountain root), shredded cabbage, flour, eggs, and dashi. Additions to the pancake vary by region. Pork belly, various kinds of seafood and vegetables, mochi, and even cheese can go into the batter. If pork belly, why not trotters? And if trotters, why not snouts or ears? You see where I'm going with this. More

If you're looking to spend today eating something a little different while celebrating St. Patrick's Day, crubeens may be just the thing. More

Graisserons, which I understand to mean "large fat things" in French, are what happens to the skin and other fatty bits in a pot of confit. As the meaty bits tenderize, the fattier pieces render out, leaving behind slippery scraps or semi-browned crisp bits, depending on how hot and long you cooked your confit. More

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