Liver is distinctively rich and tender, with a deep, robust flavour while its taste is slightly sweet, earthy, and savoury. And today, we shall be learning how to pan-fry this delicacy. If using beef ...

This version, especially delicious in its own way, follows in a long history of the dish, swapping in fresh green beans and ...

If you serve chopped liver, you're bound to get a joke or two that begins: What am I, chopped liver? Ignore them! The chopped liver I was raised on, which my dad worked through a hand-cranked meat ...

Gently fry the chopped onion in a couple of tablespoons of olive oil until soft and golden. Let cool in the pan while you rinse the chicken livers and pat dry. Sprinkle the sugar on to the onions and ...

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 ...

My father-in-law always appreciates my cooking, no matter how unfamiliar he is with what I’ve made. In the 29 years since I married into the family, I’ve introduced him to matzah ball soup, brisket, ...

Tender, Flavorful, and Totally Transformed: Beef Liver Soaked in Buttermilk Forget everything you thought you knew about beef liver — soaking it in buttermilk changes the game. This simple step ...

There's an old icebreaker question: If you could have dinner with three people, living or dead, who would you choose? But what if you had to ask those dinner guests to bring a covered dish with them?

Where in the Orlando area can I get an old-fashioned liver-and-onions dinner? Liver seems to have gone out of style except in creative and classic pâtés. I used to get a mediocre fix on the Denny’s ...