Prepared correctly, chicken livers are delicious in with sage, risotto and more The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would ...

Myles Moody, chef and co-owner of Kinship Butcher & Sundry, was glad to share the recipe and sent a few suggestions for how to serve the pate. “It is a wonderful and impressive accompaniment to ...

Craving something bold, crispy, and packed with flavor? Meet sisig—a Filipino favorite that turns leftover pork into a sizzling, savory showstopper. This iconic dish is served on a hot plate, topped ...