Herbed Smoked Oyster Dressing

This oyster dressing (a.k.a. stuffing) is smoky and salty from the oysters and bacon, and the toasted cubes of bread absorb just enough of the oyster juices and stock to be impossibly creamy and crunchy at the same time. A decadent holiday treat!

Crispy Fried Pig’s Ears with Arugula and Capers

These deep-fried pig’s ears are salty, tender yet crispy, and super indulgent; the lemon vinaigrette arugula salad brings a fresh and acid element to the dish that balances the decadence of the pig’s ears.

Sichuan Twice-Cooked Pork (or Tripe)

While this recipe is amazing with pork belly—spicy, nuanced, with tender meat and vegetables—and my new favorite way to eat it is with tripe. Regardless of the protein you choose, this makes for a fabulous and authentic taste of Sichuan.

Menudo

Menudo is a comforting Mexican soup with melt-in-your-mouth tripe and hominy in a lightly spicy broth. Even if you’re not a devoted tripe-lover, this dish will make a convert of you.

Tentacular Spectacular: A Recipe for Grilled Octopus

Want to serve up some citrus kissed, grilled seafood that’ll really wow your bbq guests? With this recipe for octopus, do some prep ahead of time and you can just whip these tentacled beauties out when you’re ready to grill. Presto! Tentacular spectacular!

Crispy Salt and Pepper Shrimp

Fried in their shells, these shrimp have an awesome crunch, and the meat inside is super succulent. They’re crave-worthy, and you’ll be hard pressed not to scarf them down like potato chips!

Chicken Wings with Crab-Caramel Glaze

Crispy on the outside, juicy on the inside, and coated in a succulent crab-caramel glaze is sweet, salty, and just a tiny bit funky—an amazing, fresh new take on your classic wings.