The Two-Livered Chicken

I often get feeling like I should be eating more offal. I’ve gotten okay with pig ears and cracklings, and will plow my way through a plate of sweetbreads. But I’m still a bit skittish when it comes to brains, stomachs, kidneys and so forth.

Crostini with beet pickles

Crostini with beet pickles

I love the idea of eating the whole animal. And when I purchase a duck, for example, I’ll be mindful to get five or six separate dishes out of the bird — breasts, leg confit, liver pate, bone stock and demi glaze, skin cracklings, and rendered fat. More

That Blank Stare

You would think everyone at my house would be living a life of culinary bliss, eagerly anticipating the next plate placed before them. But it ain’t always so…

Polpo diavolo

Everything is grand when I serve breaded chicken cutlets, hamburgers or pizza. Unless I try to slip some anchovies on top. But certain dishes elicit a blank stare from the kids — even from the wife on occasion — that says: “You expect me to eat that??” More