Food Revolution day

Together we can change the way people eat by educating every child about food, giving families the skills and knowledge to cook again, and motivating people to stand up for their rights to better food. Add your voice to the conversation with your best cooking and food education tip, favorite ingredient, or tell us why you support [...]

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Testaccio, the Heart of Roman Cuisine

Via – Marcello’s Kitchen It’s here in Testaccio where you can grab a suppli – deep fried arancini-like little balls of rice, meat and cheese – or the so-called ‘trapizzini’ at 00100, where you can devour a hybrid between a pizza and a tramezzino filled with classic Roman stews like coda alla vaccinara (oxtail) and [...]

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Kubbat Mousel – This recipe is taken from The Iraqi Cookbook

Kubbat mousel is a flat disc of 2 layers of burghul with a thin layer of minced meat mixture in the middle. It originated in the city of Mousel, 240km north of Baghdad. Via www.guardian.co.uk

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Croquetas de Jamón, Albóndigas en Sofrito y Alcachofas Laminadas – Homemade

I could have opened up a restaurant in downtown Madrid last night.  This amateur chef was firing on all cylinders.  Heck, I was even firing on cylinders that I didn’t know I had. Making croque… Via nothemingway.wordpress.com

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All about offal: the fine gourmet side of organ meats

Tripe or kidney, guts or giblets: offal are cooked, eaten and appreciated all over the world, and their taste fascinates the best chefs. Discover all about offal on Fine Dining Lovers! Via www.finedininglovers.com

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A Passion for Palermo – it’s spleen.

A Passion for Palermo – it’s OFFAL. I always adore taking people to the Capo market in Palermo, which is still very alive. Just outside the gate of the market is the ” Man with the Basket” seen in many of the food video’s of … Via www.divinacucina-blog.com

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Kokoretsi (Κοκορέτσι) – Kalofagas

Kokoretsi or kokoreç is a dish of the Balkans and Anatolia consisting mainly of lamb or goat intestines, often wrapping seasoned offal, including sweetbreads, hearts, lungs and/or kidneys. The intestines of suckling lambs are preferred. Via www.kalofagas.ca

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Offal-y Good? | 2011 would be the year of offal

At the start of 2011, food critics and gourmet chefs predicated that 2011 would be the year of offal. Gordon Ramsay and Hugh Fearnly-Whittingstall. Via www.self-catering-breaks.com Related articles Offal 101: A Guide To Whole Animal Eating (huffingtonpost.com) A Passion for Palermo – it’s OFFAL (secretfoods.wordpress.com)

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