"gizzards" news and stories

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Next Food Network Star winner Melissa d'Arabian wants to save you money for Thanksgiving -- $20 for gobble grub!

We know you've been procrastinating -- rustle up a Thanksgiving menu on the fly and with facility.

Do you believe in utilizing bird innards?

What's a better complement to turkey: cranberry sauce or gravy?

Skip the fowl, make penne with mushrooms.

Kim Kardashian makes Carl's Jr. sexy.

Diddy offers party-hosting tips, because, you know, you'll definitely want to throw a post-turkey-day shindig.

Since they've thoroughly explored every nook and cranny of the pig, it seems reasonable to expect offal-loving chefs to turn their attentions to the chicken.

This theory is most assuredly not shared, however, by the lovely lady who mans the phones at Blue Plate Roadside Cafe, a retro Southern comfort food joint in Sandy Springs, Ga.

"Gizzards?" she blurts when we inquire if they're on the menu. She sounds as though we've chased down an obviously lousy tip: "No, no, no, not gizzards, never."

Many savvy Southern eaters are still saying no to gizzards, a humble food that's retained its stigma -- it is, after all, the tough, lower stomach pouch of the bird -- despite a wonderfully chewy, fatty flavor. But a few brave chefs are quietly sneaking gizzards onto their menus, elevating a poultry part oft dismissed as a poor man's food to a starring role.