The Zimmern Family’s Chopped Chicken Liver
Andrew Zimmern’s Kitchen AdventuresI developed a passion for eating and learned all about the joy that comes from cooking from my parents and Elizabeth Wakabayashi, the mother of one of my best friends. But the reason I was receptive to their ideas was because, when I was four, five and six, I would spend hours upon hours on a small stool in my Jewish grandmother’s kitchen on weekends, watching her cook for a small army. She always had enough food for twice as many people as required, cooked everything in schmaltz (chicken fat), laid out trays of bread rounds topped with butter and anchovies as hors d’oeuvres and, in general, kicked ass all over the kitchen. I loved watching her cook. For the next few weeks, I'll share some great holiday treats for everyone looking to celebrate the Festival of Lights. Hanukkah is a great time to share food with friends and family, and I have received dozens of emails asking for recipes, so here you go. The Zimmern family has been making chopped liver for a century; it’s just that Bubbe used to grind it. My grandmother made this to-die-for dish for every holiday.—Andrew ZimmernPlus: F&W’s Hanukkah Recipes Guide
