An avant-garde offal-heavy art banquet laid for 100 that literally wound up underground is giving new depth, three decades later, to "garbage archaeology". Pigs' ears, smoked udders, veal lungs and ...

Over the past decades, the inexpensive offal that I used to buy and cook for my family disappeared from the meat counters, replaced by assorted primal cuts, broken down in the great butchering houses ...

In his first cookbook, Cosentino, a Top Chef Masters winner and owner of San Francisco’s Cockscomb restaurant, makes a convincing case for readers to embrace offal—the unglamorous animal parts, such ...