Some chefs are finding new ways to use all the parts of the animal, including adding the blood to flavor dishes from torta di sanguinaccio at Buca in Toronto to chocolate blood pudding at Incanto in San Francisco. "I think blood is a great vessel for culinary expression," said Black Hoof chef Brandon Olsen, who serves a savory blood custard with rosemary and pickled pears at his Toronto eatery.

Related Summaries