14 liver recipes

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

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

Sauteed calves liver with avocado slices in a brown butter, lemon, and white wine sauce with thyme and parsley. An elegant, retro main course ready in 30 minutes.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

Homemade pastry stuffed with potato - "knish upon a star" and your dreams will come true.

Traditional Irish black pudding made from pig's liver, blood, lard, breadcrumbs, and oatmeal. The classic full Irish breakfast component, sliced and fried until crisp. Served with streaky bacon and eggs.

Rustic French meatloaf channels country pâté with ground pork, veal, puréed chicken livers, chopped prunes, and pistachios. Served with Dijon mustard for a bistro dinner in loaf form.

Invite some European cooking into your kitchen with this delicious dish made with chicken livers, bread slices and a bit of garlic.

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

Cornbread stuffing layers crumbled herbed cornbread with chicken livers, chestnuts, dried apricots, raisins, pine nuts, almonds, and apple. Rich and complex Thanksgiving showstopper.

Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.

This delicious sweet potato casserole impresses everyone. It's creamy but not too rich, it's sweet but not too heavy. The candied pecan topping adds the extra crunchiness and nuttiness, a great side dish to share on your Thanksgiving table.

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.