NYT Cooking: Fresh wild mushrooms are the most delicious indulgence, whether it’s gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall. True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta — and chicken livers are cheap. Serve the pasta in small portions

NYT Cooking: Fresh wild mushrooms are the most delicious indulgence, whether it’s gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall. True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta — and chicken livers are cheap. Serve the pasta in small portions

Recipe for Chicken Livers in Mushroom Port Sauce from Heart & Soul in the Kitchen by Jacques Pépin.

Recipe for Chicken Livers in Mushroom Port Sauce from Heart & Soul in the Kitchen by Jacques Pépin.

Chicken Liver and Sweet onion Crostini – Shades of Cinnamon

Chicken Liver and Sweet onion Crostini

I know so many people who turn their noses up at chicken livers and I get it. It’s not pleasant thinking about organ meat and thinking about coing and eating it. But I’m also the type of person who believes in nose to tail eating. I don’t like wasting meat (any of it) and I […]

Chicken Liver Mousse

I know so many people who turn their noses up at chicken livers and I get it. It’s not pleasant thinking about organ meat and thinking about coing and eating it. But I’m also the type of person who believes in nose to tail eating. I don’t like wasting meat (any of it) and I […]

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