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 ...

Chef JJ and Merissa from Nelson’s “Barnyard” Buffet stopped by to cook their popular fried chicken livers & gizzards for us! They’re served all day Monday-Thursday and Friday 11-4. 1) Combine flour ...

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 ...

Like your chicken fried? In honor of National Fried Chicken Day on Wednesday, we've pulled some of the best fried chicken recipes that have appeared in the CJ. Included are four ways to serve up fried ...

In a bowl, mix together the flour, cornmeal, pepper, salt, cumin, cayenne and garlic powder. In another bowl, mix together the buttermilk, eggs and ¼ cup hot sauce. Soak the livers in the buttermilk ...

As he throws flour across the counter in a sudden sideways dust storm, Marcus Samuelsson talks about his new cookbook, about the Harlem restaurant it chronicles and about the wider project that they ...

I can't think of anyone who has been as forthcoming with recipes over the years as George Falls of Paulette's. Someone recently asked me if I remembered the chicken liver in what they called the wine ...