Prepared correctly, chicken livers are delicious in with sage, risotto and more The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would ...

TO REACH USFare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every ...

As he throws flour across the counter in a sudden sideways dust storm, Marcus Samuelsson talks about his new cookbook, about the Harlem restaurant it chronicles and about the wider project that they ...

The Burgundians have it all figured out. Wine is meant to be drunk with food. And so when glasses of Burgundy are poured, even for a tasting, the hors d’oeuvres are never far behind. That’s why they ...

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 vegetables and mashing them ...

Chefs like Jacques Pépin, Tom Colicchio, Angie Mar, Anthony Bourdain, and Marcus Samuelsson know that offal is the key to ...

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.

In a bowl, cover the chicken livers with one inch of milk. Refrigerate 24 hours. Strain the livers. Rinse until they run almost clear. Set aside. In a sauté pan, melt the butter. Sweat shallots and ...

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 ...