Sweetbreads, the thymus gland of calves (and occasionally lambs), are some of the easiest offal for beginners to love—their delicate flavor and creamy texture are incredibly seductive. No matter how you're going to prepare them, sweetbreads must first be soaked in cold water and then poached to firm them up. After that, these are rolled in a paprika-seasoned flour-and-cornmeal coating and deep-fried. The crunchy outside and pillowy interior are absolutely delicious dipped in the herbaceous Green Goddess sauce. If you want to take things to the next level, tuck the nuggets into a hollowed-out baguette with shredded lettuce, then smear on the Green Goddess and some hot sauce for an out-of-this-world po' boy.
Just like the state fair, minus the crowds.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.