Topolobampo’s Andres Padilla turns cock’s combs into an elegant summer plate.
Reporting from the FamilyFarmed Expo
A panel on the benefits of whole-animal cooking.
A preview of the FamilyFarmed Expo, running Thursday through Saturday, with follow-up blog coverage to come.
Chris Turner, sous chef at Mado, makes art out of animal skulls.
Rick Bayless OKs frozen meat.