Offal is a bit controversial today. Many of us don't even want to hear about it, but quite a few people still happily reach ...

Offal need to be very fresh - especially kidneys, which will quickly taint and become bitter. It should look glistening and wet (not slimy) and stand firm and proud. Dry, cracked or bad-smelling ...

Offal today sparks some debate. Many of us shy away from the mere mention of it, yet quite a few enthusiasts happily reach ...

In a nod to its humble origins, when it was frequently made with offal, I’ve used sausage meat for the meatballs rather than ground pork, which also brings big flavor to the soup. Moisten your ...

Even so, into the early 20th century, enough Americans were apparently still eating offal that Irma Rombauer included recipes for liver, brains, and kidneys in her wildly popular 1931 cookbook ...

Perhaps more so than any other offal, kidneys need to be very fresh as they deteriorate quickly, taking on a bitter, tainted flavour. Building up a relationship with a good butcher or local ...