Delicious meals with the best cuts so you can look & feel younger
Inspired by Fuchsia Dunlop, Sichuan-styled Kidney Flowers will surprise and delight. My version does not do justice to the intricate knifework shown in The Food of Sichuan; nor do I have a seasoned wok for this dish. Regardless, the morsels were well-cooked on high-heat – browning some exterior pieces while still allowing for a pink center. As noted in the name, the knifework allows the flower to unfold like a blossom during cooking….
Protein-lovers: is tripe your favorite cut? If not, maybe it should be. It has more protein than a steak and only a fraction of the fat – a great place to start for a nutrient-dense meal. How to improve this cut? Start with a generous amount of butter and pan-fry. Butter-Fried Tripe is quick and easy, yielding a cut that is crispy on the exterior and giving on the inside!…
Moroccan-Inspired Meatloaf with Heart is a gift from Mary Ruddick. She mentioned in our conversation last month that she loved making Moroccan-spiced Meatloaf and adding heart, one of her favorite cuts. I never did get a recipe from her, but I knew I had to create one. I read several and looked for themes. This was my take and it came out beautifully. I hope you and your family enjoy it as much as we did!…
The combination of brining, simmering and then pickling may yield the most tender version of tongue you can find. Plus, the layers of flavor are rich and deep. Use a large beef tongue or two to three pork tongues to prepare this Pickled Tongue. This recipe can be enjoyed at home or taken on the go – as a preserved meat for outings or travel….
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This recipe was adapted from Jennifer McLagan’s recipe in Odd Bits called Beginner’s Tripe. And it’s aptly named because it’s a winning dish. Tripe is tender grandma-food at it’s finest and this dish brings out all of the best properties of old-style cooking and well-prepared tripe! McLagan’s tender tomato-stewed Beginner’s Tripe reminded me of my own grandmother’s kitchen, despite never being served tripe there myself!…
Happy Thanksgiving! This year, be sure to include the giblets! I like to prepare the gravy right into the roasting pan itself. Along with the giblets, I mix in all the tasty browned bits and gelatin off the bottom of the pan. Turkey Pan-Gravy with Giblets is the perfect nutrient-dense sauce for your roast turkey and holiday sides!…
Tongue tacos are definitely a thing. Because tongue is a super fatty, meltingly tender meat. And it’s mild in flavor. And it could easily win over even with the skeptical consumer. But why be limited to the second half of the day? If Americans are enjoying cold cereals morning, noon and night – then I advocate we flip that and bring our favorite dinners to the breakfast table. Breakfast Tongue Tacos are a great way to start your day. Plus, it better aligns with the ‘savory, sour, fermented and tepid’ elements we see in breakfasts around the world. …
Brains and eggs are a great combination since they have similar textures. This version of Persian-styled Brain Frittata (or Kuku/Kookoo) feels like an improvement on simpler single-dish servings. I simplified a recipe I found by skipping the poaching and mixing raw brains directly into the raw eggs. Of course, every time I make kuku, it reminds me of a celebratory New Year’s dinner several years back. Brain Kuku has all the love and delight of that meal and will have a repeat performance in our home….
Cozy Chicken Heart Soup is perfect for boosting nutrient density as the weather cools. Our family seemed to be on the verge of getting sick this week and I have been focusing on cozy favorites like braised roasts, our favorite Pho, marrow, and simple soups. We started this week with this Chicken Liver Mousse, so I didn’t think we needed more liver, but was still focusing on nutrient-density as I scoured my freezer. I found one lone bag of chicken hearts and knew that now would be a good time to use it….