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 ...

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 ...

TO REACH USFare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every ...

This recipe for chicken liver crostini from AOC restaurant and wine bar makes a delicious appetizer. The chicken livers are seared to medium rare; added to them are lots of onions, some thyme, butter ...

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 ...

At Robert Weland’s Garrison, on Capitol Hill’s Barracks Row, this savory mousse is served on grilled toasts. The marmalade is optional—the spread is deliciously lush as is. In a blender, puree the ...