Liver has a rich, iron-y taste that should be appreciated and celebrated rather than feared and avoided. The creamy, smooth texture of the pâté makes it feel like butter as it melts onto your tongue, ...

SAN FRANCISCO (KCBS) – Here are two recipes that can be made at any time of the year, but are especially good as families gather around the Thanksgiving table. The Cranberry Pear Relish is a simple ...

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 ...

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.

In the interest of transparency, I’ll admit that this is my first attempt at forcemeat pâté en terrine. Between soaking the liver, braising the tongue and shank and letting the assembled terrine rest ...

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 ...

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 ...

The secret's out! Jerry Guinn of East Moline and the Guinn family have decided to release the family's up-until-now-protected recipe for the Shamrock restaurant's ever-so-popular Liver Pate! S.N.G. of ...