Veal tongue, pig's face, and chicken hearts, oh my!
From crispy-pig-face night at Marc Forgione to veal-head barbacoa at Perla.
Happy bloody Valentine's Day!
Plus, X'ian Famous Foods explains "Mr. Lamb's Treasures."
St. Anselm will do for wine what Spuyten Duyvil does for beer.
And will the Rising Star Chef bring a restaurant to New York?
Seared lamb's heart or stuffed pig's feet, anyone?
Can we stop acting like we’re wrestling a bear while jumping the Grand Canyon when we eat (gasp!) chitlins and (oh my!) scrapple?
The 'Post' identifies a breed of foodie obsessed with meat.