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 ...

Fry the Aromatics Heat two tablespoons of oil or butter in a pan over medium heat. Add the chopped onions and sauté until ...

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 ...

This is a very elegant chicken liver terrine that, if you season it right and cook it perfectly, can almost be mistaken for a foie gras mousse. This was something my mother would make now and then, ...

I can't think of anyone who has been as forthcoming with recipes over the years as George Falls of Paulette's. Someone recently asked me if I remembered the chicken liver in what they called the wine ...