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 ...

Myles Moody, chef and co-owner of Kinship Butcher & Sundry, was glad to share the recipe and sent a few suggestions for how to serve the pate. “It is a wonderful and impressive accompaniment to ...

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 ...

Northern Michigan Recipe: Local poultry guru and Great Lakes Culinary Institute Instructor Chef Bob Rodriguez shares a favorite holiday-inspired liver preparation. The cream in this recipe cuts right ...

sweet apple relish to taste (click on the link below for the recipe) Trim off any greenish or white sinewy bits from the livers. Melt 15g butter in a large frying pan on a low-medium heat and, when it ...

1. Line a 3-cup bowl with plastic wrap or have on hand two 1 1/2-cup ramekins (without plastic wrap). 2. In a large skillet over medium heat, heat the oil. Add the onion, celery, and carrot. Cook, ...

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

Curious Cook is delighted to have heard from two local caterers who are proud of their Chicken Liver Pate recipes. To answer the recent request by S.N.G. of East Moline, we featured one of the two ...

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 ...

I was wondering if it was possible to get the recipe for the chicken liver paté spread served at J. Betski's? We had it last night with the pretzel appetizer. - E.P., Raleigh Todd Whitney, executive ...