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 ...

If you are one to appreciate the iron bite flavor of foie gras, and not just the buttery texture or the consumption of a conspicuous luxury, you’ll find that in abundance in chicken livers. Indeed, ...

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 ...

Learn simple tips and cooking secrets to make chicken liver afritada richer, more flavorful, and perfect for your next ...

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 ...

Comment: Borrowed from a favorite cousin, this rich, flavorful and inexpensive spread is simple to make and is perfect for holiday or family gatherings. It can be prepared a day ahead, but for best ...

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 ...

To make cranberries, bring water to a full boil and turn off heat. Add cranberries and stir. When cranberries pop, drain them and spread them in a single layer on a parchment-lined cookie sheet.

Chef and restaurateur Vitaly Paley is known for restaurants Imperial, Headwaters, The Crown, and Rosa Rosa in Portland, Oregon. He won the 2005 James Beard Award for Best Chef: Northwest/Hawaii for ...