Also, he says cooking blood and guts is "feminine."
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Dishes include beer braised Mattinata sausage and mac and cheese with Fresno chiles and ham hocks.
This space will not be used for any bad jokes.
The chef returns to familiar territory for his next round of tastings.
The Wirtshaus chef will first prepare a "head to tail fin" menu of sustainable seafood.
Chef Gianfranco Minuz plans tagliatelle with rooster offal and chilled roulade of capon breast.
The enchanting West Hollywood restaurant is doing a monthly nose-to-tail dinner with a full breakdown by Jordan Toft.
The new menu feature focuses on a specific animal and incorporates it into three dishes.
For one night only the restaurant is offering the special for parties of any size.
Plus, X'ian Famous Foods explains "Mr. Lamb's Treasures."
Susan Feniger and Mary Sue Milliken welcome a culinary trendsetter from the U.K.
The king of hearts and parts is back in town, cooking at the Breslin and the Spotted Pig.
Seared lamb's heart or stuffed pig's feet, anyone?