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 ...

Traditional banh mi pâté is made from pork livers and breadcumbs, but this is a quick and milder-tasting alternative. Instructions: Put livers, broth, bay leaf and peppercorns in a small saucepan.

This simple pâté is made from sautéed chicken livers mixed with onions, anchovies and Marsala, then blended with crème fraîche until smooth and creamy. "Nothing is better for big-party entertaining ...

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 ...

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 ...

Wash and drain chicken livers, remove tubes and yellowish spots as these will be bitter. Chop onion and garlic. Melt half the butter in a pan and sauté onion and garlic on low heat until 'opaque'. Add ...

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 ...

The tartness and texture of the blackberry conserva is a nice contrast to the rich, silky pâté. Spoon leftover blackberry conserva on pancakes, waffles, or ice cream. Angie Mar is an American chef, ...

Want a pre-workout snack that gives you a visceral energy boost and is packed full of protein, vitamins, minerals and healthy fats? It might sound fancy, but Bison Liver Pate is cheap and easy to make ...

This luxurious Chicken Liver Pâté is infused with aromatic herbs and a touch of truffle oil. Perfectly spreadable and irresistibly rich, it brings a taste of France to your table. I love making this ...

From The Food52 Cookbook (HarperCollins 2011), a friend told me I had to try this recipe and she was right. It's delicious. The addition of lemon, Parmesan, anchovy and caper give this pate a complex ...