As he throws flour across the counter in a sudden sideways dust storm, Marcus Samuelsson talks about his new cookbook, about the Harlem restaurant it chronicles and about the wider project that they ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. 'You can add ramsons, also known as wild garlic, to this,' says Hix - Matt Austin Chicken or duck livers make a great base for a ...

This recipe is a great way to use chicken livers that may be left over after cooking a chicken stew. Originally, the dish was prepared by boiling the livers in stock with vegetables and mashing them ...

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

An American Jew in Italy will inevitably find cause to contemplate one of the food world’s great injustices: Why do ravioli get to be so delicious while kreplach are usually only endurable? Sometimes ...

In a bowl, cover the chicken livers with one inch of milk. Refrigerate 24 hours. Strain the livers. Rinse until they run almost clear. Set aside. In a sauté pan, melt the butter. Sweat shallots and ...

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 ...

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.

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 ...