Learn how to make Peter Hoffman’s classic chicken liver crostini with apple and bacon garnish plus technique tips, wine ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. These chicken ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Chicken Liver Mousse Revival Yield: 12 servings (about 2 1/2 cups) 1 1/4 pounds chicken livers 1 1/4 cups buttermilk 1. Drain ...

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 ...

Here are two little edible treasures for your memory box. The pickled eggs and chicken liver mousse from Metzger don’t necessarily arrive on a plate together. But the bright pink, lip-puckering ...

I'm one of those people who clip recipes from magazines and pastes them in a small journal. Some of the recipes are for reference; more of a how-to guide that I can easily find. Others are tucked away ...

Welcome back to Top Chef. Some things appear to have stayed the same: Crocs! Rampaging egos! Bad culinary puns (“Eric Ripert joins our culinary Supreme Court,” har har)! Copious hostess cleavage!

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: Enough to fill 3 dozen gougeres (plus 1/2 cup for another use). 1/2 cup plus 2 tablespoons (1 1/4 >sticks) butter, ...

Instructions: Remove any greenish or blackish spots from the livers, as well as any sinew. Cut livers in half. Melt 2 tablespoons unsalted butter over medium heat in a sauté pan until foam has ...