Beef liver is a terribly overlooked and passed-over protein. With the proper prep and cooking techniques, it is truly one of the most delicious comfort foods you can make. It's also packed with ...

Readers Rob and Kathy sent me an email with the subject line “liver and onions.” In their note they asked if I could feature a recipe for it, one where I put my own spin on this classic combination. I ...

The taste sensation of beef liver is like licking a piece of smooth, shiny metal. To the bite, the texture is akin to corduroy — wide wale and brown — and leaves a subtle film across your tongue and ...

The history of American food is dynamic, rich, and full of story. Nowadays, American cuisine is hugely diverse and defined by countless international influences, driven both by food trends and ...

Growing up, fried liver was a standout on the rotation of dishes my mother would make for my siblings and me. As I got older, I realized that many people — especially kids — found liver to be weird or ...

THE LIVER AND ONIONS RECIPE from columnist John Moore's cookbook he bought from Luby's Restaurant in 1996. The news came through my Facebook feed as if it was no big deal. But it was. The last Luby’s ...

When I sat down at Zarlitos Family Restaurant and looked over the menu, I found lots of wonderful-sounding dishes. By that I mean the words themselves sounded wonderful: sinigang na baboy, tortang ...