Name: Grilled Sweetbreads
Cook time: 35 min
Total time: 1 hr
Yield: Makes 4 servings
Ingredients: 1 lb sweetbreads; 1 gallon cold water; 1 cup distilled white vinegar; 2 tablespoons salt; 2 tablespoons extra-virgin olive oil; Accompaniment: chimichurri sauce; 4 (12-inch) wooden skewers, soaked in warm water 1 hour

Image may contain Plant Food Vegetable Nut and Pork

Grilled SweetbreadsRomulo Yanes

Grilling sweetbreads gives them a crispy crust that contrasts beautifully with their creamy, tender interior. In Argentina, sweetbreads are usually grilled whole, but we find people are less intimidated by them when they're prepared this way — separated into pieces. As with all offal, be sure the sweetbreads are very fresh.

Cooks' note:

Sweetbreads can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.

Recipe notes

Popover-Topped Pot Pie

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Smoked Salmon Pasta With Capers and Dill

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Chicken Riggies

Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

Cod With Chorizo, Greens, and Chickpeas

In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.