Use black salt and tofu to give an egg-like taste and texture to this dish of mushrooms cooked in broth and blended to resemble liver pâté. Serve on bread or crackers. Heat the olive oil in a ...
Deglaze the pan with a splash of wine, brandy or sherry and stir in a little mustard or chopped parsley, then serve on toast, in a salad, or blend the cooked livers with cream and brandy to make a ...
WGN Morning News’ Robin Baumgarten is back in the kitchen! She’s up to her old tricks with some retro recipes. Today, she’s cookin’ up a Chicken Liver Pâté.