Cooking last night at The Spotted Pig for a sold-out crowd is visiting English chef Fergus Henderson, author of the newly released Beyond Nose to Tail, a sort of sequel cookbook. Spotted Pig chef April Bloomfield worked side-by-side with Henderson, who is best probably best known for his offal-centric food at St. John, his London restaurant, but is also considered to be a renegade, iconoclast cook: a chef’s chef. At a book party on Monday......

Anthony Bourdain has repeatedly professed his undying affection for Fergus Henderson’s roasted marrow bones with parsley salad, and even considers the British chef to be his “favorite food person.” For eaters who willingly choose seared squab hearts over heart-healthy turkey burgers, Henderson’s offal-heavy cookbook The Whole Beast: Nose to Tail Eating is considered a classic. It contains recipes such as Blood Cake with Fried Eggs, Tripe Gratin, and Crispy Pig’s Tail. Stuff like that. This......

One of our favorite things about Flushing is the proliferation of Northern Chinese restaurants and street carts specializing in lamb. One of the best out there is A Fan Ti. It's a spot that would make Fergus Henderson proud. Sometimes we're not sure whether this place's name should translate to "nose-to-tail eating" or "everything but the bleat." Like many Northern Chinese spots, A Fan Ti specializes in the cuisine of Xinjiang, particularly lamb. A Fan......

Feed Your Mind is a new column that will focus on food-related books. Have you ever wondered what sparked the culinary careers of the world's top chefs? Sure, they may be huge names today, but where did they start and how did they get there? How I Learned to Cook: Culinary Educations from the World's Greatest Chefs is an entertaining view into pivotal moments in the lives of culinary leaders like Mario Batali, Anthony Bourdain,......

Anthony Bourdain, who has taken to guest-blogging for Michael Ruhlman, has already offered his opinions on Top Chef contestants. Now, he's on to bigger and better targets -- the personalities on the Food Network. He admits to watching it, "I find myself riveted by its awfulness, like watching a multi-car accident in slow motion," and has plenty to say about those who grace its airwaves. Emeril: "I STILL find him unwatchable." Giada: "Food Net seems......