Hunter's Pie for a Crowd
Making a large batch of Hunter's Pie ensures leftovers (cook once, eat twice) and a solid nutrient-dense meal with blended organs.| Offally Good Cooking
Not sure about introducing organ meats? Try Bacon and Chicken Liver Paté with a Cherry Balsamic Glaze! Chicken livers are more mild than livers from larger poultry or other animals. Everybody loves bacon – the gateway meat. And finally, the cherry balsamic glaze balances and brightens this savory paté. Want a Sample? I served these... Read More The post Bacon and Chicken Liver Pâté with Cherry Balsamic Glaze appeared first on Offally Good Cooking.| Offally Good Cooking
There are organs that get all the glory—liver, heart, even tongue. But spleen? If you can find it, it’s often overlooked. Maybe it’s the name. Maybe it’s that most of us don’t even know what a spleen does, let alone how to cook it. Middle Eastern Stuffed Spleen has an simple filling of ground meat,... Read More The post Middle Eastern Stuffed Spleen appeared first on Offally Good Cooking.| Offally Good Cooking
The best Homemade Ramen Broth has two criteria: it tastes great and gels beautifully when cooled. To achieve this, we use meaty bones for flavor and gelatinous cuts like neck bones or knuckles for silky texture. Yet, great ramen broths also have nourishing bonuses – like mineral-rich seaweed and ferments like soy sauce or miso... Read More The post Simple & Nourishing Homemade Ramen Broth appeared first on Offally Good Cooking.| Offally Good Cooking
I stand corrected! When people ask me what to do with an organ meat blend, I usually tell them not to make burgers. But Sarah changed my mind. This creative recipe has enough savory flavors to save the day. I’m excited to share this quick and easy recipe for the Best Kidney Burgers! When Unfamiliar... Read More The post Sarah’s Best Kidney Burgers appeared first on Offally Good Cooking.| Offally Good Cooking
Lobster and crab are symbols of luxury and fine-dining. Yet, our cultural emphasis on muscle meat means that the nutrient-rich innards of these animals – once considered a delicacy – often goes missing. On the rare occasion when you find a whole lobster or crab, Lobster Thermidor will tempt you to make use of the... Read More The post Lobster Thermidor with the Innards (called the Tomalley) appeared first on Offally Good Cooking.| Offally Good Cooking
Beef shanks with luscious marrow are a forgotten treasure of the butcher case. Often overlooked for pricier cuts, they one of the best-kept secrets in the culinary world. When slow-cooked, they become meltingly tender. Here, Braised Beef Shanks with Marrow are infused with aromatic spices and leave a broth of liquid gold. If you’ve never... Read More The post Braised Beef Shanks with Marrow and Warm Spices appeared first on Offally Good Cooking.| Offally Good Cooking
Most of the time, you won’t find tripe in a cellophane package at the grocery store. There’s next to no market here. If we care about these animals and want them raised well, we can be the market. But then what do we make? I offer Braised Tripe in Spicy Peanut Butter and Coconut Sauce.... Read More The post Braised Tripe in Spicy Peanut Butter and Coconut Sauce appeared first on Offally Good Cooking.| Offally Good Cooking
When it comes to nose-to-tail eating, some cuts get a lot of attention—while others, like lamb testicles, remain in the shadows. But these nutrient-dense gems are worth a second look. Packed with B-vitamins and essential minerals, they offer powerful nutritional benefits that might just surprise you. Zesty Vietnamese-Inspired Lamb Testicles takes the leap into unconventional... Read More The post Zesty Vietnamese-Inspired Lamb Testicles appeared first on Offally Good Cooking.| Offally Good Cooking
Having ditched the idea of ‘breakfast foods’ long ago, I am open to any nourishing foods for a morning meal. Sweetbreads with Coffee & Cream provides a bitter note to complement this rich gland – and a great way to start the day. Boost immunity, fight chronic infection, or simply feel full till noon with... Read More The post Sweetbreads with Coffee and Cream appeared first on Offally Good Cooking.| Offally Good Cooking
“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... Read More The post Chopped Liver Paté (Chicken, Goose or Duck!) appeared first on Offally Good Cooking.| Offally Good Cooking
Making a large batch of Hunter's Pie ensures leftovers (cook once, eat twice) and a solid nutrient-dense meal with blended organs.| Offally Good Cooking
