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 ...

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.

Instructions: Soak chicken livers in milk overnight, then drain. Clean foie gras and toss with the curing salt, 2 teaspoons kosher salt, sugar and Sauternes and let cure for 2 hours. Heat bacon fat ...

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 ...