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Nose to Tail

How Offal IS No Longer Off Limits In American Kitchens

Eve Turow | Posted 06.26.2014 | Taste
Eve Turow

Americans, by and large, have become accustomed to taking what we want of the animal and exporting the rest.

Why We Should All Be Eating More Cheeks

The Huffington Post | Alison Spiegel | Posted 06.24.2014 | Taste

It's time to get cheeky.

LAGO's Monthly "Nose to Tail" Dinners: Dig the Pig!

Jay Weston | Posted 05.13.2014 | Los Angeles
Jay Weston

I know where I'll be dining on Thursday, March 27th, and the last Thursday of every month thereon. It will be at a wonderful, very popular Italian...

Coconut: Nose to Tail

Daniel Klein | Posted 06.16.2013 | Taste
Daniel Klein

In Sri Lanka, the coconut is, in a sense, a source of life.

The Last Word: A Review of April Bloomfield's A Girl and Her Pig

Kurt Michael Friese | Posted 03.13.2013 | Food
Kurt Michael Friese

What April Bloomfield has become particularly well known for, though, is her passion for what has come to be called "nose to tail" cooking -- utilizing every possible part of the animal and leaving nothing to waste.

Nose-to-Tail: The Whole Animal Movement

Scott Bridges | Posted 09.09.2012 | Los Angeles
Scott Bridges

As chefs have become more creative and as foodies have sought to explore more adventurous and novel dishes, a movement has developed in which formerly discarded parts are now fought over like the wishbone at Thanksgiving dinner.

Offal 101: A Guide To Whole Animal Eating

The Huffington Post | Carey Polis | Posted 10.18.2011 | Food

Offal is described as the "entrails and internal organs of a butchered animal," which tend to be less common meat cuts and pieces. It seems strange to...

Anti-Concept By Design: Restaurant's Nose To Tail Eating

Crane.tv | Posted 09.05.2011 | Arts
Crane.tv

Meet the pig. A very edible animal, its head is a veritable smorgasbord, containing 27 different meals. And, according to Michelin-starred chef Fergus...

PHOTOS: Chef Fergus Henderson's New St. John Hotel

Find. Eat. Drink. | Posted 05.27.2011 | Food
Find. Eat. Drink.

Fergus Henderson is a chef's chef, considered one of the most influential in the world for his approach to nose to tail cooking. Now, Fergus Henderson...

Making A Rabbit Terrine

Daniel Klein | Posted 05.25.2011 | Food
Daniel Klein

Earlier, we had the (dis?)pleasure of experiencing the life and death of two rabbits. Today, in the rabbits' afterlife, I make a terrine -- a kind of ...

Duck Charcuterie 5 Ways -- And Recipes

Daniel Klein | Posted 05.25.2011 | Food
Daniel Klein

Nose-to-tail eating sounds like a trend, but it's really just good practice. Indeed, even before British chef Fergus Henderson made "whole beast" cook...

8-Bit Nose To Tail

The Jude Abides | Posted 05.25.2011 | Food

For the upcoming show Pixel Pushers, sponsored by SCION and curated by Giant Robot, I decided to explore the carnivorous side of the world of video ga...

Fergus Henderson's Saddle Of Rabbit With Kidneys And Caul Fat

Nose To Tail At Home | Posted 05.25.2011 | Food

The rabbit meat was fantastically tender and moist thanks to the protection provided by the bacon and caul fat. The chopped kidneys added richness an...