Delicious meals with the best cuts so you can look & feel younger
“Chopped Liver” may have a bad rap as an underappreciated accompaniment to better fare, but there’s a reason why Chopped Liver Pate has survived the test of time. In deli counters across the country, you’ll find it in big tubs made according to Kosher laws. If you’re lucky, it will still include duck fat or smaltz, which – combined with the livers – are a special source of essential nutrients. Try it yourself and let me know what you think!…
Making a large batch of Hunter’s Pie ensures leftovers (cook once, eat twice) and a solid nutrient-dense meal. For many, it’s also the easiest way to put organ meats on the table. Why? Because our bodies require nutrients to rebuild tissues, to laugh off minor stresses, and to provide calm focus. And there is no better source than organ meats. …
Marrow Ice Cream is the ultimate upgrade to a beloved summertime treat! Savory Herb and Classic Cinnamon Vanilla Marrow Ice Cream recipes are included. Nutrients in marrow provide anti-inflammatory and joint benefits (while repairing skin, bones and cartilage). Plus, the collagen and special sugar glucosamine found in marrow help restore the gut lining. Don’t limit this treat to summertime, as the nutrients in marrow are also essential to learning….
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!…