A while back, noted offal-smith Fergus Henderson of St. John Restaurant in London shlepped his sweetbreads stateside for a one-day-only nose-to-tail extravaganza at Jonathan Waxman's Barbuto in New York City.
Entrail enthusiasts including Food & Wine's Dana Cowin and Chef David Chang tucked into plates of tripe gratin, deviled kidneys and bone marrow salad - and bewitchingly enough, these fiddlehead ferns in a wonderfully pungent anchovy dressing that sliced through the richness of the game.
Nose to Tail at Home has the Anchovy Dressing recipe
Each weekday, Lick the Screen will showcase a food photo that sets our stomach rumbling. If you'd like your work to be featured, submit your pictures to the Eatocracy Flickr pool or leave a link in the comments. We'll get in touch if what we see makes us weak at the knees.
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