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 ...

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 ...

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 ...

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 ...

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.

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 ...

This is not your everyday recipe — 100 eggs combined with chicken hearts and liver for the ultimate homemade feast. Crispy, ...