Over several decades of eating I've had more than my share of chicken liver mousse. I've discovered many versions I love, but when I tasted Melissa Perello's rendition at Frances it became my ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. These chicken ...

Osteria La Buca, with the help of head chef Jason Neroni, has announced the debut of it’s own retail component, which will feature a variety of house-made sauces, fresh pasta, cured meats, and other ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. SPICY SAUSAGE AND CHICKEN LIVER MOUSSE Yield: 8 cups 1/2 cup apple brandy 1/4 cup dried currants Combine brandy and currants in a ...

Come to my house on a Sunday and it's almost certain I'll be cooking or baking something. Most times, the dishes I'm making end up in this column or on the food page. Sometimes, I'm just making ...

Welcome back to Top Chef. Some things appear to have stayed the same: Crocs! Rampaging egos! Bad culinary puns (“Eric Ripert joins our culinary Supreme Court,” har har)! Copious hostess cleavage!

Madeline Cains was so interested in getting this recipe that she emailed me and Observer Food Editor Kathleen Purvis, plus she contacted the restaurant. “My husband and I discovered New South (Kitchen ...

Instructions: Remove any greenish or blackish spots from the livers, as well as any sinew. Cut livers in half. Melt 2 tablespoons unsalted butter over medium heat in a sauté pan until foam has ...