“When an animal kills another one to feed himself, he doesn’t have preferences," says Ariel Argomaniz, one of several chefs who recently gathered to cook an over-the-top nose-to-tail feast in São Paulo.
Carloforte is famed for its bluefin tuna, where salted tuna hearts, slow-cooked tripe, dried bottarga, and oil-drenched offcuts are the backbone of its traditional island cuisine.
Tim Siadatan, Jon Rotheram, and Robbin Holmgren all started out at St. John, Henderson’s legendary London restaurant group. But when preparing a special dinner together on the hottest day of the year, would too many cooks spoil the broth?
British food’s plainness is its brilliance. Food that has a giving unctuousness, food that is cooked with love and also gives love—massaging you from the inside out.
At my Berlin restaurant Herz & Niere, we don’t see nose-to-tail dinig as a trend. We’re conscientious about what we consume. That starts with juice and ends with meat.
People aren’t interested in meat and two veg anymore, you’ve got to mix it up. I put faggots and veal with cream of St George’s mushrooms on the menu recently and I’m amazed at the uptake.
Zurich's Hood Food pop-up dinner series aims to reshape how Swiss people approach their food. The latest dinner celebrated the Swiss tradition of Metzgete, a pig slaughter and roast in nothing goes to waste.
In the first episode of Fat Prince, our host cooks with famed nose-to-tail chefs Jon Shook and Vinny Dotolo of Animal, gifting them with pig ears and 23-carat gold leaf. But as a man of the people with a balanced palate, he also tosses in Rice-A-Roni...