Appetizer
3523 recipes found
Chicken Livers in Red-Wine Rhubarb Sauce
Creamy Chicken Liver Pâté
French pâté is in fact easier to make than my grandmother’s chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate. You don’t have to bother with soaking the livers in milk, a step found in many recipes. Season aggressively: you want to taste the pepper, the coriander, the brandy and even the allspice and clove. Finally, cook the liver quickly, over pretty high heat. What you want is to brown the outside while keeping the inside pink. This, perhaps, is another major difference between pâté and chopped liver, in which the livers are almost always cooked to death.
Kosher Pickles, The Right Way
Pickles are Jewish deli staples, but you can make them yourself. It’s kind of a project, but how cool is it to be able to say, “I made those pickles.” These pickles will keep well for up to a week in the refrigerator.
Sauteed Turkey With Lemon and Capers
Basic Vegetable Broth
Dry-Cured Smoked Salmon
Tuscan Chicken Liver Sauce
Tuscan Chicken-Liver Crostini
Salmon on a Bed Of Creamy Cabbage
Chicken Livers With Onions and Sage
Jamaican Pumpkin Soup
Chicken Livers On Toast
Chicken Liver Pate
Cured Salmon Gravlax
Oysters With Seaweed And Cucumber Mignonette
Chicken Livers With Caramelized Onions and Mushrooms
Butternut Squash Soup With Sage and Parmesan
Basil-Parmesan Focaccia With Fresh Tomatoes
Chicken Livers Toscani
Crevettes Farcies (Stuffed shrimp)
Steamed Mussels With Lovage
Asparagus With Miso Butter
This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers. With the egg yolk dripping onto the butter and the asparagus spears dipped into the eggy, miso slurry, you're looking at a four-star dish at a neighborhood restaurant — or at home. Watch our video on how to poach an egg
Eggplant Caviar, With Onion and Green Pepper
