How To make Braised Lamb's Liver Henderson.

Velveting meat ???? #shorts

Cook's Tour - London & England - Anthony Bourdain

Bourdain visits England!

Lamb's Head and Dirty Jameson Shots: Chef's Night Out in Paris with Le Bal Café

Click here for Le Bal's Braised Pork Belly recipe:

This episode of Chef's Night Out is a little bit unique. We're in Paris, but with two expatriate English-born chefs: Anna Trattles and Alice Quillet. Anna and Alice offer a slightly French take on traditional British cuisine at their restaurant, Le Bal Café, which is attached to a gallery and bookstore of the same name. After a quick pitcher of Pimm's Cups, we're off to Bones to hang with chef James Henry and dine on lamb's head and raw fish. Then, we take our low-key rager over to Le Mary Celeste, where we enjoy chef Haan Palcu-Chang's signature beetroot rice cakes. Anna and Alice finish the night with some dirty Jameson shots at Chez Ammad before heading back to Le Bal to cook for the hungry hoard.

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CHEF CHRIS COSENTINO: COOKING FROM THE HEART, WITH GUTS

*THIS PROGRAM CONTAINS EXPLICIT LANGUAGE.*

This program is part of our Food Lit series, underwritten by the Bernard Osher Foundation.

The best parts of many things are often hidden, and food is no exception. Chef Chris Cosentino’s goal is to help you discover these forgotten gems in food. In his new cookbook, Offal Good: Cooking from the Heart, with Guts, Cosentino explores the hidden world of underappreciated ingredients and the best ways to prepare them—from tongue to trotter. Through creative recipes and the best ingredients, Cosentino will educate us on delicious, often missed opportunities. Offal, animal organs and other parts, wasn’t always considered undesirable in American cuisine, and Cosentino seeks to make this true once again. Join us for a fun and entertaining evening with Cosentino as he provides insights on this adventurous and delicious cuisine.



Cosentino is the winner of “Top Chef Masters” and has appeared on “Iron Chef America.” He is the executive chef of Cockscomb in San Francisco and has gained national acclaim for his understanding of offal preparation and cookery.

How a Master Chef Serves British Bistro Food at NYC's Hottest New Restaurant — The Experts

Lord’s is Chef Ed Szymanski’s follow-up to his wildly popular NYC seafood restaurant Dame. Lord’s is focused on British heritage and his nose-to-tail cooking with dishes like meat pies of the day, duck-stuffed cabbage, Scotch eggs, and more.

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Credits:
Producer: Pelin Keskin
Directors: Pelin Keskin, Murilo Ferreira
Camera: Murilo Ferreira, Carla Francescutti
Editor: Christian Moreno

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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Chef Leah Cohen Uses a Whole Pig's Head To Cook Amazing Drunk Food - Let's Get Fat

Chef Leah Cohen of Pig and Khao on New York’s Lower East Side features a lot of Thai-inspired dishes on her menu, but readily admits her Filipino mother “would have killed her” if she didn’t include something from her ancestral home too. So Cohen travelled to Manila specifically to learn how to make the ultimate food to eat while drinking beer: Sizzling Sisig. Before makes Playboy senior editor Jeremy Repanich the dish is made, she shows him the deboned pig’s head she gets in every morning that she then turns into porky, spicy goodness.

Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Jeremy Repanich

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