Recipes and food adventures with Adam Roberts

Category

liver

  • Chicken Liver Toast & The Secret To A Good Chicken Salad

    Chicken Liver Toast & The Secret To A Good Chicken Salad

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    For as long as I’ve been roasting chickens (and I roast chickens all the time) I’ve been throwing away the liver that comes stuffed inside, along with the giblets, because–well–I don’t know: am I supposed to cook and eat that thing? Well, yes. I mean not all the time. But they don’t put it in…

  • Chopped Liver!

    Chopped Liver!

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    It’s time for chopped liver to make a comeback. I mean think about it: chefs flaunt their charcuterie and pâtés at places like Bar Boulud in New York and Salt’s Cure here in L.A. And what is chopped liver if not liver pâté’s chunky Jewish cousin? I grew up eating the stuff–my grandmother used to…

  • Calf’s Liver

    Calf’s Liver

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    Working through a favorite restaurant’s menu will sometimes bring you to a dish you never expected to order. Case in point: Al Di La, in Park Slope, is one of our favorite restaurants. We were there this past Thursday night to celebrate the arrival of Craig’s parents and his impending film school graduation. Having been…

  • Liver and Let Die (Chicken Livers with Leeks, Balsamic Vinegar, and Dried Apricots)

    Liver and Let Die (Chicken Livers with Leeks, Balsamic Vinegar, and Dried Apricots)

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    It’s summer. It’s hot. Most people, hot in summer, do not crave liver. I didn’t mean to crave liver. In actuality, I haven’t eaten much liver in my life. I’ve eaten chopped liver–but that seems like a different thing: masked by egg and onions, eating chopped liver at a deli and eating a whole chicken…