Tongue slowly stews in its own juices when cooked sous vide.
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.
You don't have to worry about tongue getting tough or dry on the grill.
Browning is key to great tongue tacos.
A rich and savory spread that, at its best, can rival any pâté.
The production of the often-reviled delicacy isn't as cruel as it may seem.