Search results for
magazine ba foodists moms chicken liver pate
Filter Results
Sort By:
Recipes
(24)
Easy
4.3
(4.32)
Easy
Recipes
A hearty blend of chicken, rice, fresh herbs, and a grandmother’s love.
4.0
(3.87)
Recipes
Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
4.3
(4.33)
Recipes
It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.
4.5
(4.48)
Recipes
This one-pot dish is fallback comfort food—thick black-pepper-spiked chicken stew topped with tender, fluffy dumplings.
5.0
(5)
Recipes
A blended soup for kids who don’t want to “see” their vegetables—or anyone else looking for a steamy bowl of chicken soup comfort.
5.0
(5)
Recipes
A make-ahead French chicken dish that’s dinner-party-worthy but quick enough to make on a weeknight? Yes, chef.
4.0
(3.78)
Easy
Recipes
Only 6 ingredients, and you'll always know when it's done.
5.0
(4.76)
Recipes
Press this chicken-liver mixture through a fine-mesh sieve to yield a creamy, ultrasmooth pâté.
Start at least 1 day ahead; the pâté needs to chill overnight. Try this starter alongside the rest of Chicago chef Paul Kahan’s summer cookout menu: Smoked Fish Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Marinated Kale and Green Bean Salad, Dilly New Potato Salad with Summer Sausage, Grilled Lamb Skewers with Carrots, Feta, and Mint, Country-Style Ribs with Quick-Pickled Waterme.…
Start at least 1 day ahead; the pâté needs to chill overnight. Try this starter alongside the rest of Chicago chef Paul Kahan’s summer cookout menu: Smoked Fish Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Marinated Kale and Green Bean Salad, Dilly New Potato Salad with Summer Sausage, Grilled Lamb Skewers with Carrots, Feta, and Mint, Country-Style Ribs with Quick-Pickled Waterme.…
4.0
(4)
Easy
Recipes
Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.
4.4
(4.35)
Recipes
This has become a Staplehouse all-star. We simplified it a bit, setting it in jars rather than the buttery pastry crust it’s served in at the restaurant. Don’t worry: We didn’t mess with the shamelessly high ratio of butter and cream to liver.
Recipes
Cooking the liver till just medium-rare keeps it from tasting chalky; straining it through a fine-mesh sieve gives the finished mousse a silky texture.
4.6
(4.58)
Easy
Recipes
Molokhia, a braised chicken and greens dish popular in Lebanon and Egypt, inspired this riff on chicken soup.
4.5
(4.49)
icon
Cooking
Because nothing says "Thanks for raising me" like a whole roast chicken.
Recipes
Brining this lemon chicken seasons it down to the bone, and helps keep the flesh juicy while it cooks. If making chicken crackling is not your thing, simply use two bone-in breasts and two bone-in thighs.
3.5
(3.5)
Recipes
This chicken liver crostini with pickled eggs recipe is what we'd call the perfect party appetizer. Just don't eat them all before guests arrive.
5.0
(5)
icon
Recipes
Recipes
Want a braise but want it quick? Try this Spanish dish, known as pollo en pepitoria. It’s as delicious as it sounds.
3.5
(3.52)
Quick
Recipes
At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down--keys to a juicy cutlet under a super thin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they'll save you a step.
4.0
(3.75)
4.0
(3.86)
icon
Restaurants
Who knew Ireland had such a bounty of fresh ingredients, talented cheesemakers, and sophisticated chefs? Matt Gross learns firsthand
Recipes
“At home I don’t even want to use a knife and fork,” says chef Nick Johnson of 43 North in Madison, WI. This sandwich, with store-bought rotisserie chicken, obliges.
5.0
(5)
4.0
(3.92)