October 6, 2012 | Eve | 0 Comments

The City’s Unfamiliar Parts

A Frenchman’s tale of cooking with animal organs and appreciating all parts of the animal. Read the article and see the photo feature, here on The New York Times.

Categories: Food News

By RSS, Twitter or Facebook

No comments yet.

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Connecting to %s

Where Corn is King, a New Regard for Grass-Fed Beef via @nytdining #foodnews fb.me/PHhMGczZ 8 hours ago
Taco Bell to Test 'Power Protein' Menu via @HuffPostBiz #foodnews fb.me/1MS7qZ0IW 8 hours ago
Can Starbucks do For The Croissant What it Did For Coffee? via @smithsonianmag #foodnews fb.me/1T1p38Mq9 8 hours ago
Dining + Design: A Conversation with David Chang, Andrew Salmon, and Anwar Mekhayech fb.me/2MpJLuQpv 1 day ago
Situational Dining: Where to Eat and Drink Outdoors in New York This Summer via @grubstny #foodnews fb.me/261pJ1pr8 1 day ago