This muscular dish from Francesco Mazzei epitomises nose-to-tail eating, pairing a rack of Welsh lamb with its sweetbreads and kidneys.
A classic luxury dish with D'Artagnan sweetbreads in a truffled, madeira cream in puff pastry just in time for the holidays.
Buffalo Sweetbreads With Citrus Blue Cheese
Crispy veal sweetbreads with creamy, Papillon roquefort dressing
Roasted lamb neck, grapefruit mostarda, lamb sweetbread, panisse, Sicilian pistachio purée, chickpea cracker, delicate licorice jus at Corton in NYC
Pandan flavoured 'Rotiboy' Mexican Buns
Sweetbreads with foie gras, truffles, mushrooms and chicken mousse in a madeira sauce --celebrating my blogversary by making Mark Twain's 1906 11 course dinner blowout!
Wood Pigeon and Poussin from D'Artagnan in a circa 1684 recipe that seems as new as today with a delicious orange sauce.
A festive appetizer for the New Year! Sweetbreads are easier than you'd like to prepare at home.
Pan-fried Veal Sweetbreads with Bacon/Brussel Sprouts and Spinach Cream Sauce.
Buffalo Sweetbreads: a play on the classic buffalo wings done with the supreme offal!
Sweetbreads with with Heirloom Beets, Mustard-Caper Emulsion from Picholine in New York City.