Bring water to a boil. Add rice; cook until tender. Strain and rinse rice with cool water. Set aside. While the rice is cooking, you can start the "dirty" part of the recipe. Heat a saute pan to ...

In honor of Charc Week, here's a simple way to impress guests, even if it's just a snack for one. It's a chicken liver mousse, which seems complex but relies on only a few ingredients and a good food ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

These homemade chicken sandwiches are crispy on the outside, juicy and tender from the inside and served with delicious sauce ...

In a bowl, cover the chicken livers with one inch of milk. Refrigerate 24 hours. Strain the livers. Rinse until they run almost clear. Set aside. In a sauté pan, melt the butter. Sweat shallots and ...

With all the chattering about the return of foie gras to California menus, you might be tempted to think that we’ve become a state of liver lovers. You might think that, at least, until you set out to ...