Discover 29 delicious ways to cook with liver, marrow, fish heads, bones, and more, with recipes that highlight the best of nose-to-tail cooking.

While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

A quintessentially Scottish dish, haggis is a savoury, offal-based pudding, described as a ‘super sausage’ by food historian F. Marian McNeill, inThe Scots Kitchen (1929). It forms the centrepiece of ...