235 liver recipes

Pan-fried beef liver and onions in a savory beef broth gravy with garlic and green onions. Classic comfort food with a quick, flavorful pan sauce served over rice.

Sauteed calves liver with onions and white wine, flour-coated and pan-fried in butter and oil. A classic bistro-style liver dish ready in 30 minutes.

Classic Jewish chopped liver made with chicken livers sauteed in schmaltz with onion and garlic, mixed with hard-boiled eggs. Includes instructions for rendering your own chicken fat.

Mustard liver broils calf liver briefly, then tops with a garlic-mustard-breadcrumb crust and finishes under the broiler until golden. A British-style preparation that tames liver's intensity with sharp mustard and buttery crumbs.

Microwave liver and onions: a fast, gluten-free take on the retro classic. Beef liver and sliced onions cooked with soy sauce, sage, and a bright squeeze of lemon. Dinner in 20 minutes.

Pan-fried beef liver dusted in paprika flour, served with a Dijon mustard sauce made with Worcestershire and chopped dill pickle. Quick 30-minute dinner.

Pan-fried beef liver in a tangy gravy loaded with green olives, mushrooms, lemon juice, and Worcestershire for a quick weeknight dinner that proves liver doesn't have to be boring.

Silky duck liver mousse enriched with brandy, hazelnut liqueur, and a hint of nutmeg. Baked in a water bath until set, then spread on toasted French bread for an indulgent first course.

Grilled liver kabobs wrapped in bacon with bell peppers and onions, brushed with a tangy molasses-mustard-ketchup sauce. A bold cookout skewer.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.

Chinese-style stir-fried calf liver with mushrooms, onions, scallions, garlic, and soy sauce in peanut oil. A quick, high-heat method that keeps liver tender.

Mock chopped liver spread made with lima beans, hard-boiled eggs, sauteed onions, and ground nuts. A vegetarian Jewish deli classic that mimics the real thing without any liver at all.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Old-fashioned homemade liver bologna with beef liver, potatoes, bacon, and graham flour, boiled in cloth bags. A heritage charcuterie recipe from scratch.

Beef soup with liver balls: short ribs simmered into a rich, skimmed broth with carrots and tomatoes, then dropped with tender liver dumplings seasoned with marjoram and mace. Old-world comfort in a bowl.