Liver Recipes

James Holmes, the chef at Lucy's Fried Chicken in Austin, soaks livers in buttermilk, hot sauce and soy sauce to temper the gaminess and make them extra-delicious.

The richness of this silky pate is balanced by tart green peppercorns. It's even better made a day ahead, making it a convenient Thanksgiving Day starter.

Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you won't miss a single drop.

The humble chicken liver adds depth to this luscious dish–no wonder it's the new "it" ingredient.

The chicken livers in this citrusy salad seem rich, but they're actually low in saturated fat. Three ounces contain less than four grams.

This hors d'oeuvre is a Louisiana riff on traditional French chicken liver pate. The Rushings create a silken mousse with livers from the quintessential American bird, turkey, but you can also use chicken livers. Instead of cornichons, the little French pickles, the Rushings add a sweet-and-tangy Southern accent–pickled shallots.

Those who like liver and onions will love this–as will many who don't. With sweet caramelized onions; melting, perfectly cooked liver; and a sprinkling of sage, this earthy dish makes us swoon with pleasure. Serve it over creamy polenta.

"It used to be that our members didn't really want organ meats, tongue or oxtail," Kristin Kimball recalls. "But these days, I feel lucky if I can keep some for myself."

Scott Howell developed this creamy chicken liver mousse with his former sous-chef Bill McGhee. The key to its rich texture is to let the livers come to room temperature and to blend the softened butter into them gradually when pureeing. This recipe must be refrigerated overnight to let the flavors develop, so plan accordingly.

A good recipe for chicken-liver mousse is critical, says Shawn McClain, "because when a recipe's bad, it's really bad." His version is supremely silky and light, with a lovely hint of apple from Calvados. He serves the mousse with pickled red onion and toasted baguette slices alongside, so guests can assemble their own crostini.

When prepared correctly, calf's liver can be absolutely amazing. This version is rich and crispy and served with a tangy salad of wax beans and frisee in a mustardy red wine vinaigrette.

Marcia Kiesel's friend Heidi Wheeler's ingenious way of trimming chicken wings to eliminate some of the fat inspired this dish. Since Kiesel added her own touch (chicken livers) to the recipe, she has started calling their collaboration Chicks Only. Kiesel has always adored chicken livers, but brushed with this hot and tangy glaze, even skeptics admit they like them, especiall