liver

This foie gras butter recipe requires specialized instruction, but is worth the effort. Spread it on toasted baguette for a sumptuous treat.

One of our most anticipated cookbooks of the season is here! Olympia Provisions, the famed house of American charcuterie in Portland, Oregon, opens its superb recipe collection to cured-meat fans everywhere. That’s right: You can do this at home. Pick up a copy and some curing salt and get yourself to a butcher, stat!When I…

Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer — former founder and co-owner of Philadelphia’s Kensington Quarters, a full-service restaurant, bar, butcher shop and classroom — will tackle a pressing issue facing both meat buyers and home cooks in each column. Next up, Mayer explores eating offal,…

Welcome to Food Republic's France Week — a celebration of one of the most revered food cultures in the world. Next up, a simple but significant foie gras recipe from one of our favorite French chefs, Alain Ducasse. And note: This is an intense recipe with several days required. But we think the results are…

If you're ready to take on the wide world of home butchering, make sure you have The Meat Hook Meat Book at hand. Tom Mylan, co-owner and executive chef at the Brooklyn sustainable butcher shop, along with "food photography's journeyman" Michael Harlan Turkell wrote this formidable tome that's equal parts butchery handbook and recipes for that…

Meatloaf may seem like a simple dish, but to pull off a version worth washing down with a great pint we're turning to Boston Back Bay gastropub Towne. Executive Chef Mark Allen loaned us his expert step-by-step technique to not only upgrading your meat of choice to super-tender ground veal, but stuffing that bad boy…

Few things are more delightful than a great chicken liver recipe. We're not talking about that huge mound of chopped stuff at the Jewish deli (which, by the way, is also very delicious) — tonight, we're going for pure class. Angelo Sosa loaned us his step-by-step for perfect, silky chicken liver mousse, and we invited…

I am very proud of my liver. It allows me to drink and really gives me no trouble. Once when I contracted the kind of mono only living in an NYU dorm during a summer internship can incubate, my liver swelled up so huge I could see it poking slightly out of my abdomen. I…