Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. These chicken ...

The executive chef from Atwood shared his recipe for Chicken Liver Toast. The day before you wish to serve, rinse the chicken livers under cold water and remove any connective tissue. Once cleaned, ...

The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would call easy. Making it even more challenging was the book itself, a small but very ...

Myles Moody, chef and co-owner of Kinship Butcher & Sundry, was glad to share the recipe and sent a few suggestions for how to serve the pate. “It is a wonderful and impressive accompaniment to ...