While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

While the name might conjure up a sugary dessert, sweetbreads actually is the cooked thymus gland of a calf or other animal. It’s often dusted in flour and pan-fried for a crispy crust and soft, ...

Nature has always been writing a menu for us. Asparagus, oysters, game birds, hares – whatever the time of year, there is something to enjoy. The seasons are fantastically clear and the fresh local ...

Delicate as lace, chambered as white coral—the cover photograph on Chris Cosentino’s recent cookbook is compellingly beautiful. It is also an ultra-closeup of a piece of tripe, and the book, Offal ...

If you want to eat more sustainably, the answer seems obvious, according to researchers at the University of Oxford: Go vegan—or at least eat vegetarian as much as possible. Avoid animal products. Get ...

As a child, Chris Cosentino loved his grandmother’s cooking. Everything, that is, except her tripe. Today, he’s built a career cooking by the nose-to-tail approach, using often-maligned, overlooked ...