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 ...

In honor of Charc Week, here's a simple way to impress guests, even if it's just a snack for one. It's a chicken liver mousse, which seems complex but relies on only a few ingredients and a good food ...

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 ...

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.