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 ...

1. Preheat oven to 375° F. 2. Clean and wash the frisée; pat dry. Keep only the yellow part. 3. Cut bacon in 1/4-inch pieces and sauté until crisp, and fat is rendered. Remove bacon from pan, and ...

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 ...

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 ...

This classic chicken liver mousse uses apples and bacon to perfectly balance sweet and savory. Peter Hoffman is a New York-based chef and cookbook author. For over two decades, he owned and operated ...

You probably think, if you think about them at all, that chicken livers are gross. Fine. We won't argue with you, though we happen to love the earthy, iron-rich flavor. But we understand liver can be ...