Explore by Tags

Entries tagged with 'liver'

Pork Sorpotel (Goan Pork Offal Stew)

Serious Eats Denise D'silva Sankhe Closed

If you like pork and offal, there's no looking back from this dish. Pork Sorpotel is a tangy, spicy preparation that tastes even better the next day. More

Liver Stuffing

Serious Eats Chichi Wang Post a comment

Classic Thanksgiving stuffing augmented with chicken livers. More

Crispy Deep-Fried Chicken Livers

Serious Eats Marvin Gapultos 6 comments

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

Bacon Wrapped Liver

Serious Eats Chichi Wang Post a comment

Bacon and liver make a good pairing. The bacon keeps the liver from overcooking or breaking off into chunks on the grill, much in the way you'd wrap an organ or a piece of meat in caul fat to keep it together. More

Stir-Fried Liver and Onions with Oyster Sauce

Serious Eats Chichi Wang Post a comment

Oyster sauce brings out the sweetness of fresh liver in this Chinese take on classic liver and onions. More

Spicy Stir-Fried Liver and Onions

Serious Eats Chichi Wang 1 comment

Stir-fried liver and onions, with the flavors of Sichuan province: chili peppers, fermented bean paste, and Sichuan peppercorns. More

Mang Tomas (Filipino Pork Liver Sauce)

Serious Eats Joshua Bousel Post a comment

This sweet and tangy Filipino pork liver sauce is a fit pairing for crispy and juicy lechon—roast pig. More

Chopped Liver with Caramelized Onions

Serious Eats Chichi Wang 4 comments

[Photograph: Chichi Wang] Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!... More

Chicken Liver and Pork Meatballs

Serious Eats Chichi Wang Post a comment

[Photograph: Chichi Wang About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

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

Serious Eats Caroline Russock 1 comment

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

Serious Eats Sydney Oland 9 comments

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

Pan-Seared Liver in Red Chile Sauce

Serious Eats Chichi Wang Post a comment

Paired with red chile sauce, liver tastes rich but not intensely so, and the spiciness of the sauce complements the strong taste of the organ. More

Stir-Fried Liver and Onions

Serious Eats Chichi Wang 2 comments

You can use any kind of liver you like, but poultry liver is particularly tender and creamy, and easy to find in the grocery store or your farmer's market. More

Liver Parfait

Serious Eats Chichi Wang Post a comment

Adapted from Pork and Sons by Stéphane Reynaud... More

Pork and Liver Pâté

Serious Eats Caroline Russock 2 comments

Making this pâté at home, it was a struggle to wait until it had cooled with all those heady, meaty aromas and the lovely layer of bacon on top. Slicing into it, the texture was rustically grainy with an over-the-top porky flavor. It's fatty enough to easily spread on toast. Juniper and brandy come through in a big herbal way. Sliced thin and served alongside crusty bread with a bit of mustard and cornichons (and of course, a glass of wine) this pâté is probably the most authentically French dish to come out of my kitchen. More

Chicken or Duck Liver Mousse

Serious Eats Chichi Wang 5 comments

Mapo Liver

Serious Eats Chichi Wang 2 comments

Giblet Pasta

Serious Eats Chichi Wang Post a comment

The richness of the liver thickens this sauce and helps it cling to your strands of pasta. Between bites of pasta, you'll get tender slivers of neckbone meat and slightly chewy bits of gizzard—a really enjoyable contrast of textures with very little effort on your part. More

The Nasty Bits: Duck Liver

Serious Eats Chichi Wang 15 comments

If you've only experienced the creaminess of chicken liver, try to imagine the indulgence of duck liver. Its texture, though a far cry from foie gras, approaches the richness of something that tastes too good to be a humble cut of offal sold for a pittance. More

The Nasty Bits: Chopped Liver with Gribenes

Serious Eats Chichi Wang 24 comments

I have been waiting for years to use the expression "What am I, chopped liver?" It's my hasta la vista, if you will, the one sentence that I see myself saying with gusto in imagined social settings. Part of the attraction stems from the paucity of colloquialisms out there that make references to offal. I finally found an opportunity to use it last week, and afterward, I went home to make this chopped liver recipe to celebrate. More

More Posts