I live near to a wonderful middle-eastern grocery and often see lamb hearts, lamb kidneys, and lamb testicles for sale at very low prices. I've never tried any of these and need suggestions from my fellow Chowhounds on how to cook them. Thanks
This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.