This tongue-twisting dish from Rochelle Canteen will convert even the most offal averse.
We spoke to Lucky Peach editor-in-chief Chris Ying about his new meat-centric book, the rules of eating hot dogs, and the craziest thing he's learned about (quite literally) how the sausage is made.
Mannish water, the classic Jamaican dish made from the balls and meat of a male goat, claims to leave a man with loins burning so hard, he’ll need to call an ambulance. I recently tried some that got me pretty hyped-up.
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.
Il Magazzino—started by an ex-lithographer—serves up lampredotto-filled ravioli, offal sushi, tongue carpaccio, and tripe ragu spaghetti, among other surprises.
I joined Angela Hovak Johnston, an Inuk woman living in Canada's Northwest Territories, and her 13-year-old son for his first taste of caribou and polar bear meat—traditional foods in an area where few other options are available.
Andy is joined by Andy Richter and Iron Chef legend Cat Cora to concoct the traditional Greek lamb soup magiritsa, but made with Campbell’s Chicken Noodle Soup and lamb offal.
Toronto's Chinese grocers aren't just catering to the Chinese anymore. With an ever-diversifying clientele, you can find Filipino desserts and halal meat.
Wet Thar Dote Htoe, literally translated as “pork on stick” is engrained in Myanmar street food culture, thanks to the entrepreneurial skills (and high quality offal) of one family.