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Serving up the whole animal: Nose-to-tail cooking

Click here to view the original article published by the National Restaurant Association.

Move over, pork chops. Nose-to-tail cooking, in which chefs use the whole animal, continues to be trendy. At Chicago’s Publican, adventurous diners can savor everything from crispy pigs’ ears to pigtail terrine. “There’s only so much you can do [...]