Add chicken livers and 2 tablespoons water. Cook for 5 minutes over medium heat, stirring occasionally. Flip chicken livers over, add another 2 tablespoons of water, and cook for another 3-5 ...

To get started creating your showstopper, take a hefty knob of butter (2-4 tablespoons) and let it melt in a large skillet. As the butter melts, begin to season it: let a few sprinkles of rosemary ...

2 pounds chicken livers, trimmed. Salt. Freshly ground pepper. 1 cup extra-virgin olive oil, divided. 1 1/2 cups Marsala. 2 tablespoons unsalted butter ...

For food writer Molly Hannon her lifelong love of pâté began when she developed a taste for it at the age of 2. She still loves it—if more moderately—and gives us her favorite recipe.

In a large saute pan heated over high heat until it is almost smoking, add one-fourth cup olive oil. One by one, add the chicken livers. Adding one at a time prevents the pan from cooling too much ...

1 pound chicken livers. Coarse salt and finely ground pepper. 3/4 cup best-quality olive oil, divided, more as needed. 2 ounces pancetta, chopped. 2 garlic cloves, finely chopped ...