Make appetizing endives filled with spicy, savory tidbits they'll never expect. A Hmong recipe with livers, hearts and gizzards enhanced with fresh herbs and spices.
Lamb tongues that I seasoned for confit
Terrine of Pork & Duck Liver from Heart of the Artichoke by David Tanis Tanis. Photo by Christopher Hirsheimer
in this economy, it isn't right to waste a single thing, not even livers and hearts, so make them into a pasta sauce
Fried Chicken Livers and Cauliflowers with Sage and Spicey Aioli.
Foie-Gras Chawanmushi: The Ultimate Luxury
Chicken Liver & Roast Butternut Squash Pâté