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.
Browning is key to great tongue tacos.
You don't have to worry about tongue getting tough or dry on the grill.
Why you should buy whole chickens instead of chicken parts.
The production of the often-reviled delicacy isn't as cruel as it may seem.