Offal lovers can add lamb's kidneys, sweetbreads or small strips of liver - Matt Austin I often serve a main-course salad in the warmer months, and change the ingredients according to what’s in season ...

Add Yahoo as a preferred source to see more of our stories on Google. Chargrilled cubes of leg meat work brilliantly on skewers - Matt Austin It’s time to get cooking your spring lamb, and there are ...

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

The great chefs of America have a big crush on Fergus Henderson, a Brit who very quietly celebrates the beauty of dishes like cold lamb's brain on toast and warm pig's head salad. Anthony Bourdain, in ...

Blood, or “black” pudding — that crusty, congealed animal blood dish so popular in England — used to be on the menu at the George & Dragon, the Valley’s celebrated British pub. The term “blood sausage ...

Lamb is a popular protein worldwide, but many American home cooks reserve it for holidays and other special occasions. That means they are only making it a few times a year, which is a shame. Lamb ...