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 collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

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 ...

In a large bowl, whisk 2 cups of the buttermilk with the hot sauce and soy sauce. Add the chicken livers and turn to coat. Cover and refrigerate overnight. In a small bowl, whisk the mayonnaise, ...

At Robert Weland’s Garrison, on Capitol Hill’s Barracks Row, this savory mousse is served on grilled toasts. The marmalade is optional—the spread is deliciously lush as is. In a blender, puree the ...

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You probably think, if you think about them at all, that chicken livers are gross. Fine. We won't argue with you, though we happen to love the earthy, iron-rich flavor. But we understand liver can be ...

This week on the Market Report, Laura Avery interviews Kris Tominaga and Brian Dunsmoor of The Hart and the Hunter about their new fall menu. The chefs are preparing a buttermilk fried chicken liver ...

When a reader requested the recipe for BLT Steak’s chicken-liver pâté, our food and wine editor, Todd Kliman, confessed he’d like to make it himself. “That pâté is one of the richest, most luxuriant ...

Indulge in the creamy, cheesy goodness of this easy and comforting chicken recipe! With tender chicken and sweet peas enveloped in a rich, velvety cheese sauce, this dish is perfect for weeknight ...

We may receive a commission on purchases made from links. Our fancified preparation of chicken liver mousse is a refined starter that you'll be proud to serve at your next dinner party. Chicken liver ...