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Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
A rich and savory spread that, at its best, can rival any pâté.
Tongue slowly stews in its own juices when cooked sous vide.
The production of the often-reviled delicacy isn't as cruel as it may seem.