'liver' on Serious Eats

Bar Bites: Fried Chicken Livers

A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets. More

Crispy Deep-Fried Chicken Livers

A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets. More

Marc Vetri's Rigatoni with Chicken Livers, Cipollini Onions, and Sage

If you're one of those fine folks who just can't get enough liver, we have just the recipe for your. In this recipe for Rigatoni with Chicken Livers, Cipollini Onions, and Sage from Marc Vetri's Rustic Italian Food, a lush ragu is made with minced chicken livers, sweet melted onions, and leaves of sage. Loosened with butter and a splash of starchy pasta cooking water, the ragu coats the rigatoni in a way that's rich and wholly satisfying. More

Calves Liver with Onions, Bacon and Potatoes

Some people soak their liver in milk before cooking it. It's my opinion that if you get good quality fresh liver, that process is simply a waste of milk. Both the onions and the potatoes are cooked in leftover bacon fat and because of that, make sure you get very good quality bacon. If you can't locate good quality bacon that you trust, cook the bacon separately and cook the onions and potatoes in a few tablespoons of butter. Meals as simple as this are totally reliant on the quality of the ingredients that you use. It's especially important when cooking offal that you make the extra effort to get the best ingredients you can find. More

The Nasty Bits: Beef Liver

Since I've come back to New Mexico, I've been smothering everything in either red or green chile. Red chile sauce makes for a much better accompaniment to liver than green. Smother liver in green chile, and you feel like you're eating some deranged liver salsa. But paired with red, the liver tastes rich but not intensely so, and the spiciness of the sauce complements the strong taste of the organ. More

The Nasty Bits: Stir-Fried Liver and Onions

For those of you wondering why Tuesdays have been offal-deficient of late, I've been away in China with my family. My aunt passed away in an accident in August, leaving our family without its most handy and adventurous cook. On the last day of mourning, we laid out my aunt's final meal at the table next to her picture and the burning incense. The most honored dish, cooked by her daughter, my cousin, was stir-fried liver and onions. More

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