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

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

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

"Liver is the ultimate quick-cooking offal." Calf's liver. [Photographs: Chichi Wang] Although I've been gnawing on chicken feet for most of my life, my love affair with viscera began in earnest in college. I was the student who, between mouthfuls... More

[Photographs: Chichi Wang] Gimme More! Rabbit and Garlic Soup » Frankenstein's Frog, Stir-Fried » All Nasty Bits coverage » Eaters who revel in other types of offal simply don't like liver. Liver prejudices abound for good reason: The much-maligned organ,... More