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 ...

Pâté is sort of a “gateway organ meat” and is perhaps the most accessible way to transform the initially off-putting visuals, textures, and strong odors of offal into something that looks and tastes ...

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 ...

Cook’s notes: Pâté can be placed in martini glasses instead of a loaf pan after Step 3. Continue with instructions to refrigerate. 1. Melt butter on medium high heat in 10-inch sauté pan. Add onions ...

While in college, I worked at a local restaurant. It had the best pizza and pastas, soups, salads and iced tea in the world. The main chef invited several other chefs and servers over for dinner one ...

In a saucepan, combine the livers, onions, paprika, curry powder, if using, salt and pepper. Bring to a simmer over medium heat. Reduce the heat to low, cover, and cook at a slow simmer about 10 ...

Last time we talked about offal we went straight to the heart (bing!), but this time we’re gonna go a little deeper — to the liver. Liver gets a really bad rap: It strikes fear in the hearts of many ...

This simple pâté is made from sautéed chicken livers mixed with onions, anchovies and Marsala, then blended with crème fraîche until smooth and creamy. "Nothing is better for big-party entertaining ...

In a large skillet, melt 2 tablespoons of the butter over moderate heat. Add the onion and garlic and cook, stirring occasionally, until lightly browned, about 10 minutes. Transfer the onion and ...