To make someone a liver lover, you should be careful to cook the livers until crispy but not overcooked, and paired them with an acidic condiment, like these balsamic figs. This recipe calls for ...

The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would call easy. Making it even more challenging was the book itself, a small but very ...

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 ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. These chicken ...

Discover 29 delicious ways to cook with liver, marrow, fish heads, bones, and more, with recipes that highlight the best of nose-to-tail cooking.