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 ...

“You could say my whole life revolves around cooking and eating,” writes Nadine Levy Redzepi in the introduction to her new cookbook, “Downtime: Deliciousness at Home.” The book is a collection of ...

With all the chattering about the return of foie gras to California menus, you might be tempted to think that we’ve become a state of liver lovers. You might think that, at least, until you set out to ...

To make someone a liver lover, you should be careful to cook the livers until crispy but not overcooked, and paired them with an acidic condiment, like these balsamic figs. This recipe calls for ...

We prepared a huge batch of chicken hearts and livers using simple heat and seasoning. The result is rich, tender, and packed ...

Cooking hundreds of chicken hearts and livers has never been easier—or more delicious! After a reported Trump threat over naming sites after him, judge orders rail tunnel funding restored Four things ...

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 ...