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 ...

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 ...

At Pizzeria Mozza, this rustic chicken liver pate is coarsely chopped by hand. The richness of the liver is complemented by notes of garlic, capers and pancetta. The restaurant serves the pate over ...

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 ...