Gras Double (Tripe Lyonnaise)

Gras double, or tripe lyonnaise, is a staple in the bouchons of Lyon, France. The name gras double describes the method of cooking it in two helpings of fat, which not only makes the tripe tender while still slightly chewy (about the same texture as really good calamari) but also gives it a subtle richness.

Forgotten Feast II: Offal Rising

Offal’s descent into ignominy is a mainly Western, modern phenomenon that is tightly bound up with issues of class. But there are pockets of our food culture that have either never stopped eating the “humble” parts or who have returned to it, finding something wholesome, exotic, or even erotic about it.

Forgotten Feast I: The Descent of Offal

Offal occupies a central place in my kitchen–but many Americans would never even try it, let alone attempt to cook with it themselves. In this article, I explore how offal used to be an integral part of the Western diet, and why it has suffered a fall from grace in modern times.

Nettle Soup with Beef Tongue, Chives, and Croutons

Earthy, velvety nettle purée and hearty bites of potato, luscious beef tongue, and crispy croutons come together to make the ultimate spring-time soup. The best part? You can forage the purple dead nettle right from your own yard.

A Dish to Die For—Roasted Marrow on Crostini

Bone marrow is a buttery, decadently rich substance that is utter bliss on a piece of crostini with a dash of sea salt. Indeed, Anthony Bourdain once declared that if he had to have one last meal on earth, it would be exactly this dish.