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 ...

1. Cut stems from mushrooms (reserve for making mushroom stock, if desired) and cut them top to bottom into halves or quarters. If they seem at all sandy, swish them very briefly in a bowl of warm ...

Instructions: Soak chicken livers in milk overnight, then drain. Clean foie gras and toss with the curing salt, 2 teaspoons kosher salt, sugar and Sauternes and let cure for 2 hours. Heat bacon fat ...

I am ready to clear the dining room table of mail, newspapers and the never-ending list of chores. I want to entertain. Time to welcome friends and family to my home. I need a menu that sets a lively ...

Though a lot of people love chicken livers, in the past few years restaurants had left ’em off the menu, that is. People were worried about fat and cholesterol. But now, with all the focus on ...

If you’ve crossed off cooking chicken livers in the microwave oven because you once exploded a few of them, or the dishes were too “livery” tasting, here are two recipes to get you back on track.

In a bowl, cover the chicken livers with one inch of milk. Refrigerate 24 hours. Strain the livers. Rinse until they run almost clear. Set aside. In a sauté pan, melt the butter. Sweat shallots and ...

The latest food and drink reviews, recipes and info on the D-FW food scene. 1 pound chicken livers; if some are very large, cut them so that they are uniform in size If using small bamboo skewers, ...

Come to my house on a Sunday and it's almost certain I'll be cooking or baking something. Most times, the dishes I'm making end up in this column or on the food page. Sometimes, I'm just making ...

Instructions: Remove any greenish or blackish spots from the livers, as well as any sinew. Cut livers in half. Melt 2 tablespoons unsalted butter over medium heat in a sauté pan until foam has ...