½ pound fresh chicken livers 3 cups buttermilk 3 cups Frank's hot sauce or Cholula, divided 1 beaten egg 2 cups flour 2 cups cornmeal ⅛ cup garlic powder and onion powder 2 teaspoons salt, pepper, ...

Gently fry the chopped onion in a couple of tablespoons of olive oil until soft and golden. Let cool in the pan while you ...

The latest food and drink reviews, recipes and info on the D-FW food scene. Blot chicken livers dry with a paper towel; this is important, so that they caramelize rather than steam when they’re ...

You probably think, if you think about them at all, that chicken livers are gross. Fine. We won't argue with you, though we happen to love the earthy, iron-rich flavor. But we understand liver can be ...

David Uygur, chef and owner of Lucia in the Bishop Arts district, says the secret to chicken livers is to not overcook them. The housemade Onion/Calabrian Chile Jam, with Lardo, used as a topping to ...

This recipe is a great way to use chicken livers that may be left over after cooking a chicken stew. Originally, the dish was prepared by boiling the livers in stock with vegetables and mashing them ...

With all the chattering about the return of foie gras to California menus, you might be tempted to think that we’ve become a state of liver lovers. You might think that, at least, until you set out to ...

In a bowl, cover the chicken livers with one inch of milk. Refrigerate 24 hours. Strain the livers. Rinse until they run almost clear. Set aside. In a sauté pan, melt the butter. Sweat shallots and ...

"In under an hour, heirloom tomatoes and slivers of red onion are transformed into a savory sauce that brings bright, summery flavor to this simple grilled chicken. Chicken cutlets quickly pick up the ...

Our recipe for French onion chicken and rice casserole captures all of the savory and succulent flavors of classic French ...