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 ...

Dirty rice is one of those dishes that tells a story with every bite. In old Louisiana kitchens, nothing went to waste, and ...

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 ...

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 ...

1. Cut stems from mushrooms (reserve for making mushroom stock, if desired) and cut them top to bottom into halves or quarters. If they seem at all sandy, swish them very briefly in a bowl of warm ...

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 ...

At Robert Weland’s Garrison, on Capitol Hill’s Barracks Row, this savory mousse is served on grilled toasts. The marmalade is optional—the spread is deliciously lush as is. In a blender, puree the ...

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

Chicken Liver Crostini by chef David Uygur at Lucia is among the upscale twists on what has long been a Southern-fried menu staple. Whether Southern-fried or glorified in buttery pâtés, chicken livers ...

Looking for a cozy stop in Illinois? Purple Onion in Annawan serves up hot coffee, homemade pies, and comfort food with a ...