The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would call easy. Making it even more challenging was the book itself, a small but very ...

Think you don’t like liver? This grilled liver recipe delivers bold flavor, tender texture, and a perfectly smoky finish.

Discover 29 delicious ways to cook with liver, marrow, fish heads, bones, and more, with recipes that highlight the best of nose-to-tail cooking.

To make someone a liver lover, you should be careful to cook the livers until crispy but not overcooked, and paired them with an acidic condiment, like these balsamic figs. This recipe calls for ...

My father-in-law always appreciates my cooking, no matter how unfamiliar he is with what I’ve made. In the 29 years since I married into the family, I’ve introduced him to matzah ball soup, brisket, ...

Learn how to cook ox liver to perfection with this easy and flavorful recipe. From tender, soft liver to a hearty stew, this guide walks you through step-by-step tips to make a nutritious and tasty ...

In ‘The Book of Lost Recipes’, Gary Craig says that Jewish celebrities would come all the way “from uptown” for the restaurant’s chopped liver, which is made with beef liver rather than the ...

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 ...

Instructions: Drain livers and cut in quarters. Melt 1 stick butter in skillet; add onions, garlic and thyme and cook until onions are soft. Add livers; cook until just cooked through. Put mixture in ...

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 ...

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 ...