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 ...

Over several decades of eating I've had more than my share of chicken liver mousse. I've discovered many versions I love, but when I tasted Melissa Perello's rendition at Frances it became my ...

Osteria La Buca, with the help of head chef Jason Neroni, has announced the debut of it’s own retail component, which will feature a variety of house-made sauces, fresh pasta, cured meats, and other ...

Here are two little edible treasures for your memory box. The pickled eggs and chicken liver mousse from Metzger don’t necessarily arrive on a plate together. But the bright pink, lip-puckering ...

Come to my house on a Sunday and it's almost certain I'll be cooking or baking something. Most times, the dishes I'm making end up in this column or on the food page. Sometimes, I'm just making ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. SPICY SAUSAGE AND CHICKEN LIVER MOUSSE Yield: 8 cups 1/2 cup apple brandy 1/4 cup dried currants Combine brandy and currants in a ...

Welcome back to Top Chef. Some things appear to have stayed the same: Crocs! Rampaging egos! Bad culinary puns (“Eric Ripert joins our culinary Supreme Court,” har har)! Copious hostess cleavage!

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 10 first-course servings. 3/4 pound chicken livers, trimmed> 1/2 teaspoon salt> Freshly ground black pepper> Season the ...

Instructions: Remove any greenish or blackish spots from the livers, as well as any sinew. Cut livers in half. Melt 2 tablespoons unsalted butter over medium heat in a sauté pan until foam has ...