1. Cut stems from mushrooms (reserve for making mushroom stock, if desired) and cut them top to bottom into halves or quarters. If they seem at all sandy, swish them very briefly in a bowl of warm ...

The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would call easy. Making it even more challenging was the book itself, a small but very ...

The word Paté carries an aire of sophistication with it. Chicken liver does not. Combine those livers, however, with a few select herbs and spices, along with some brandy and cream, and you have a ...

Last time we talked about offal we went straight to the heart (bing!), but this time we’re gonna go a little deeper — to the liver. Liver gets a really bad rap: It strikes fear in the hearts of many ...

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 ...

Madeline Cains was so interested in getting this recipe that she emailed me and Observer Food Editor Kathleen Purvis, plus she contacted the restaurant. “My husband and I discovered New South (Kitchen ...