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 ...

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 ...

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 ...

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 ...

NEW ORLEANS (WVUE) - 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 ...

This is an old fashioned pate recipe that is set to impress pate lovers at your party. It is a simple recipe that is bursting with flavour and tastes great freshly made or can be kept for up to a week ...

1. Melt the butter in a frying pan and sauté the livers, apple and onion over medium-high heat, about 10 minutes, until the onion is soft and translucent, and the livers firm. Season well with salt, ...

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 ...

Pâté: Carefully trim the chicken livers of fat and connective tissue, and any green markings. Separate each liver into two parts and sprinkle them with salt and pepper. Set aside. Heat 2 tablespoons ...