There are few dishes in this world as polarizing as liver and onions. It's love or hate, with little wiggle room. I belong to the former category. It's a dish that I grew up with. As a child, my mom ...

Tickets to a play, a couple bottles of good wine, a fuzzy sweater. Those were among the gifts I received during the December holidays. Just what I like and much appreciated, thank you. But my favorite ...

Beef liver is a terribly overlooked and passed-over protein. With the proper prep and cooking techniques, it is truly one of the most delicious comfort foods you can make. It's also packed with ...

3 to 4 medium onions, cut in half and sliced thinly 1. Rinse liver; pat dry. Sprinkle both sides with salt, pepper, garlic powder and oregano to taste. Spread flour on waxed paper or in a shallow dish ...

Liver is distinctively rich and tender, with a deep, robust flavour while its taste is slightly sweet, earthy, and savoury. And today, we shall be learning how to pan-fry this delicacy. If using beef ...

It’s true that liver has lost much favor in the last few decades. I only see it now on the menus of diners and restaurants that cater to families and serve “early bird” specials. My husband told me ...

Instructions: Drain livers and cut in quarters. Melt 1 stick butter in skillet; add onions, garlic and thyme and cook until onions are soft. Add livers; cook until just cooked through. Put mixture in ...

The latest food and drink reviews, recipes and info on the D-FW food scene. Blot chicken livers dry with a paper towel; this is important, so that they caramelize rather than steam when they’re ...

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