Jacques Pépin's recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a cocktail or glass of wine before a meal. Jacques Pépin is a legendary ...

WGN Morning News’ Robin Baumgarten is back in the kitchen! She’s up to her old tricks with some retro recipes. Today, she’s ...

Forget spaghetti and meatballs. Take your pasta to sophisticated, delicious new heights by pairing it with chicken liver.

This pate, sliced on to chunks of Swedish seeded crispbread (knackebrod) and accompanied with a fruit paste or syrup, makes a special canape to serve with drinks.

Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the ...