Liver/2 recipes

Creamy, rich and so flavorful. Didn't have pimento, used fresh sweet red pepper instead, nothing was sophisticated during the preparation, but the flavor was so impressive!

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Lobster in tomato sauce with saffron rice: Mediterranean-style shelled lobster simmered in tomato, white wine, orange juice, fennel, and saffron, thickened with lobster coral and liver. A rustic European coastal seafood feast.

Pate maison: a French country pate of coarsely ground pork, chicken livers, peach brandy, whole peppercorns, and truffles, baked in a fat-lined terrine and chilled overnight.

Flash un Kas are flaky Pennsylvania Dutch appetizer turnovers: a tender three-ingredient cream cheese pastry folded over savory fillings like liver paste, ham, anchovy or caviar, then baked golden. Great party bites.

Sarazener is a traditional German game liver dish with elk or deer liver sauteed in lard with onions, broth, and spaetzle. A hearty hunter's meal with tangy vinegar finish.

Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a sauterne-cherry reduction sauce and crispy sweet potato frites.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a Sauterne and sun-dried cherry reduction and crispy sweet potato julienne.

Christmas compote jam blends dried figs, dates, apricots, three nuts, and candied orange in a quince-juice base spiced with cinnamon, clove, cardamom, and star anise. A three-day European holiday preserve worth every step.

Homemade duck stock is as delicious as any stock you make by yourself, it may take some time, but when you taste it, you will feel it's well worth the effort.

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

A good stock can greatly improve and add flavor to many meals.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.