I want to suck your blood! And eat it too! In puddings, in sausages, in stews.
From snouts to tails, the resourceful "waste not, want not" mantra has been resurrected by offal-minded chefs everywhere. Nothing has been off-limits, whether tossing fried pig's ears into salads or stuffing street-food tacos with calf's brains.
Yet what's often absent is the most elemental: blood itself, traditionally used in diverse cuisines. These days, incorporating the crimson liquid into recipes has become a dying art. You'll be hard-pressed to find czarnina, a Polish duck blood soup in Greenpoint. And sanguinaccio, an Italian chocolate pudding thickened with blood, has all but given up the ghost outside of Bensonhurst and Arthur Avenue.
Luckily, there are still dishes thriving around New York City to sate your inner blood-sucker—or at the very least, impress friends with your ordering prowess. You might be surprised at how spooky good cooking with blood can be. —Krista Garcia
Pictured: the Boudin Basque at DBGB