Schmaltzy Pâté
Michael Solomonov follows some kosher guidelines at Zahav and doesn’t mix dairy with meat. To make his chopped chicken liver as luxurious as pâté, he adds schmaltz (rendered chicken fat) to chicken livers for richness instead of butter or cream, then passes the result through a sieve to make it ultrasmooth. Slideshow: Chicken Liver RecipesRecipe from Food & Wine America's Greatest New Cooks