Nose to Tail Cooking

For the February 2011 issue of Chronogram magazine, I observed a lesson in cooking offal from Chef Rich Reeve. When we had finished, there was a buffet of: beef heart tacos, roasted marrow bones, bbq pig’s tail, pig’s ear frittata, and cow’s tongue pastrami. For Peter Barrett’s full story – and an easy recipe for chicken and pork liver terrine – click here.

Marrow bones in nose to tail cookingOffal beef heart tacosnose to tail cooking offal

Published by Jennifer May

Jennifer May is a food photographer based in New York's Hudson Valley and Brooklyn.

Food stories in New York's Hudson Valley and beyond from photographer Jennifer May