This is a delicious variation on the usual chicken liver, onions and bacon. Here the flavors are combined to create an outstanding main course. Complement this with a delicious California chardonnay ...

The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would call easy. Making it even more challenging was the book itself, a small but very ...

I first ate this in Jerez in the south of Spain, and it’s now a regular on the menu at my restaurant Bar Lourinhã, says Matt McConnell. We haven’t messed around with it too much: it’s all about the ...

What am I, chopped liver? I never quite understood that saying. Said with the correct Yiddish inflection, it means something like, “Don’t you think I’m worthy of more attention?” Meaning chopped liver ...