This luxurious Chicken Liver Pâté is infused with aromatic herbs and a touch of truffle oil. Perfectly spreadable and irresistibly rich, it brings a taste of France to your table. I love making this ...

A cool shimmer of gelee catches the light, and suspended beneath its glassy sheen like a summer mosaic is a perfectly poached egg, an asparagus tip, some fresh peas, slices of carrots, pieces of ...

Dear SOS: Pizzeria Mozza has fabulous pizza. But their chicken liver bruschetta is out of this world. I’d love to have the recipe. Dear Lorri: We love the rustic texture of this chicken liver pate, ...

Start by placing the chicken livers on a dry towel or paper towel to remove any excess moisture and set aside. Dice the onion and mince the garlic. Begin heating a large saute pan on medium to high ...

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 ...

Dinner vs. Child is a biweekly column about cooking for children, and with children, and despite children, originally published in Food52 and now appearing on Brow Beat. Today: Why you should feed ...

A really nice spread recipe with pistachios and mustard ! Peel the carrot and the onion, and finely mince them. In a pot, cook them in some butter. Add the thighs and pour white wine. Bring it to boil ...

Myles Moody, chef and co-owner of Kinship Butcher & Sundry, was glad to share the recipe and sent a few suggestions for how to serve the pate. “It is a wonderful and impressive accompaniment to ...

Remember way back in January when we faced a wave (wavelet, really) of restaurants closing and many were upset? One Bee headline even referred to it as a restaurant bloodbath. With restaurant closures ...