filletted these fish or gutted and headed them. I would like to try something with the whole beast. Any direction on how to safely remove the gills for cooking? Should I slit the back for easy serving? Should I scrape off the...

When it comes to preparing foie gras, sauteeing is probably the way to go if you’ve never worked with it before. Terrines are a whole different animal, and I’d suggest stearing clear unless you have a guide, since...

does anyone know of a good butcher where i can find a whole suckling ready to roast? probably in the 25-35 pound range, but i am not too picky and my friends tend to eat a lot. i am on the westside, but am willing to drive for...

Recently bought a small package of frozen whole squid (~7" long; 6-8 total) from my market. Know that fresh is better, but well, don’t always see them where I shop. Never cooked w/ squid before, but want to make a...

Pacific Dining Car has nice whole lobsters or tails, reasonably priced. Also great steaks and other stuff for the "non-beast" fans. I haven’t been to the SM location but have eaten at the 6th st. location several times,...

We usually think of empanadas as pastry shells filled with good things, like beans or sardines. Salvadoran plantain and sweet milk empanadas–sometimes called empanaditas–are a whole other beast, as katya will testify....

After years of passing tempting whole ducks hanging in the windows of Chinatowns in various cities (most notably, NY and Philadelphia), I would like to stop by and purchase one. I understand that they may not necessarily be...

For years I’ve bought bbq pork from “Asia BBQ”, you can see the small sign in the window on Jackson St in the International District. I never bought a whole pig but I’ve seen them taking whole cooked ones...

Has anyone else noticed something off recently at the fish counter at Whole Foods at Fairfax and Santa Monica Blvd? The fish seems less fresh than usual, especially the salmon and tuna, often with a dried out look. Right after...

March 1 is National Pig Day. How will you celebrate?

The Guardian invites Fergus Henderson round to cook up pig trotters in a $200,000 saucepan.

It’s Italy versus innards as San Francisco chef Chris Cosentino—an aficionado of “whole beast” cuisine—gets ready to do battle against Mario Batali on the Food Network’s Iron Chef.

I am making a 18 lb standing rib roast for Christmas Eve dinner. Wondering if I should split into 2 more manageable pieces for quicker cooking or leave whole? Any ideas how long a 18 pounder would take if I choose to go that...

For my next party in San Francisco I am thinking of serving a whole roasted pig or piglet for the dramatic display, also saves me from doing the cooking, since all I would have to deal with are acompaniments. The party is...

I need to buy 3 or 4 whole pork shoulders for a westside bbcue? Any suggestions where I should go?