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

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Chicken livers mashed with onions and schmaltz are a Jewish deli staple that has a tendency to beg the question, "what am I, chopped liver?" Because, well, chopped liver isn't usually all that thrilling. But with chicken livers come a world of delicious possibilities, like these genius Chicken Liver Crostini from Kosher Revolution. More

This French version of chopped liver from Joan Nathan's Quiches, Kugels, and Couscous is a slightly more rustic version of the Jewish pâté, adding onions caramelized in chicken fat to the mix of roughly chopped livers and hard boiled eggs. The caramelized onions are a Polish touch and work wonders with the rich liver, adding a wonderfully deep sweetness that makes the livers somehow even more decadent. More

Chicken livers, love 'em or hate 'em, there is rarely any middle ground. If you are like me—a fan of all things liver related—then this recipe from Donald Link's Real Cajun will blow your mind! Perfectly fried chicken livers on... More

Photograph from amrufm on Flickr Chicken liver pâté is one of those rare but happy collisions of dirt cheap and delicious. With chicken livers at under $2 a pound, you can afford to make several servings of this velvety spread.... More