Prepared correctly, chicken livers are delicious in with sage, risotto and more The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would ...

With all the chattering about the return of foie gras to California menus, you might be tempted to think that we’ve become a state of liver lovers. You might think that, at least, until you set out to ...

Chefs like Jacques Pépin, Tom Colicchio, Angie Mar, Anthony Bourdain, and Marcus Samuelsson know that offal is the key to ...

If you are one to appreciate the iron bite flavor of foie gras, and not just the buttery texture or the consumption of a conspicuous luxury, you’ll find that in abundance in chicken livers. Indeed, ...

A cool shimmer of gelee catches the light, and suspended beneath its glassy sheen like a summer mosaic is a perfectly poached egg, an asparagus tip, some fresh peas, slices of carrots, pieces of ...

Traditional banh mi pâté is made from pork livers and breadcumbs, but this is a quick and milder-tasting alternative. Instructions: Put livers, broth, bay leaf and peppercorns in a small saucepan.

Do any of the other knife work involved before handling the raw chicken livers. Drain the livers well in a colander in the sink and then use your fingers or a small kinfe on a cutting board to remove ...

With all the chattering about the return of foie gras to California menus, you might be tempted to think that it’s become a state of liver lovers. You might think that, at least, until you set out to ...

Come to my house on a Sunday and it's almost certain I'll be cooking or baking something. Most times, the dishes I'm making end up in this column or on the food page. Sometimes, I'm just making ...

Look: It just doesn't get cozier than Roast Chicken, so we had to include a recipe for cold weather days. Rubbed with a ...