Hemp-Smoked Seitan Sweetbreads with Sun-Dried Wheatgrass Liver
In her breathlessly anticipated new cookbook, Organs for Vegans, actress and Spanish food expert Gwyneth Paltrow offers this difficult-to-make and frankly not very tasty mélange of vegetable innards. "People are surprised when they learn that non-meat offal even exists," says the lithe blonde, who writes her own cookbooks. "But think about it: cabbage has heads, artichokes have hearts, so why shouldn't wheatgrass have a liver?" In addition to this unusual "sweetbread" and "liver" preparation, Paltrow offers recipes for such unexpected delights as Parsnip Spleen Croquettes, Kohlrabi Jowl Sliders with Chia Mayonnaise, and, for readers with a sweet tooth, an agave-syrup-sweetened Loquat Kidney Upside-Down Cake.
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Jewish chopped liver calls for hard-boiled eggs, which are replaced with delicous Vin Santo in this easy recipe. Click here to see 6 Updated Recipes for Rosh Hashanah
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Anita Lo's Frisee and Duck Liver Salad
This simple salad is tossed with a hot dressing, made from the caramelized bits left in the pan after sautéing the livers, which slightly wilts the greens and adds additional duck flavor. - Valaer MurrayFrom Anita Lo of AnnisaClick here to see the post Cooking Class with Chef Anita Lo
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pate
Once you see how easy it is to make pate in your Instant Pot, you won’t ever look back. This recipe utilizes only the "Sauté" mode, but it can be adapted to be made in a multi-cooker too.Slather a nice thick layer of this pate onto a piece of sourdough toast and you’ve got the perfect appetizer packed with flavor.Best Pate Recipes
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Hirsheimer & Hamilton​
Calf’s liver with onions or bacon, or both, was once a popular dish in American restaurants—though it seems to have pretty much disappeared in recent years—and liver with just the onions appears in numerous traditional cuisines (Italy’s fegato alla veneziana, Catalonia’s fetge amb ceba, the higado encebollado of Columbia and Peru, etc.). In England, bacon has long been the main accompaniment, with onions playing a minor role, if present at all. Perhaps the first mention of the dish by an Englishman comes courtesy of one William Wreathcock, an attorney of dubious moral character, who when accused of robbing a clergyman in 1735, offered as his alibi that on the evening of the crime, he had been dining with his clerk and a client at Symond’s Inn on liver and bacon—no mention of onions—until the early hours of the morning. Onions aren’t present, either, in Mrs. Beeton’s recipe for calf’s liver and bacon from 1861. Today, calf’s or lamb’s liver is often served with both accoutrements. I got this recipe in 1998, for an article I was writing for Saveur about London’s Smithfield Market and the surrounding blocks. It comes from The Sirloin, the restaurant portion of the Victorian-era pub called The Hope.Recipe courtesy of cookbook The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales by Colman Andrews. Click here to purchase your own copy. 
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Entertaining on Christmas: Chicken Liver Pate with Cranberry Sauce
From the blog http://chatteringkitchen.com December brings with it cold winds, hot fireplaces and the spirit of festivities. Kitchens are fired up to prepare for families and friends, houses are filled with people enjoying the holidays and everyone comes together to share each others joy. What better way to bring a smile on people's faces than through good food. While most tend to concentrate on large lunches and dinners, some shift focus towards canapes and cocktails. Short on time but still want to have people over to rejoice Christmas or simply the holidays, then invite them over for cocktails in the evening or after dinner. Hors de ouevres can be quickly whipped up to excite the palate of your epicure guests. One such December favorite of mine is Liver Pate, a classy and full bodied antipasti, served with melba toasts. Having been a specialty of my mothers', I can still remember the smell that would emanate from the kitchen each time that she would make it. Even though she would not cater professionally, but her famous Liver Pate was ordered by many of her friends for their dinner parties. Famous throughout French and Belgian cuisine, Liver Pate can be made with Goose Liver (Foie Gras), Duck Liver, Pork Liver or Chicken Liver. Since my mother used Chicken Liver most of the time, I adopted her recipe, albeit with a twist - cranberry sauce. A combination that is perfect to serve during the holiday and Christmas season.
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Here’s an easy and flavorful sausage stuffing recipe that’s great for stuffing turkey, duck, or goose, or just as a side dish all on its own.Click here to see A Mexican-Inspired Holiday Dinner.
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Chef R.J. Cooper at Rogue 24 makes a rich and aromatic bourbon-brown butter pound cake to serve with his chicken liver parfait. 
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Created by New York City's Kamal Rose and former NFL player Bill Ard, this shrimp recipe is a true representation of its New Orleans surroundings. A dirty rice filled with chicken liver, kidney beans, and aromatics makes it stand out from most versions of the Southern specialty. 
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3.166665
A bruschetta (brew-SKET-ta) is one of many variations of toasted bread, olive oil, and garlic from Italy and it is justly popular all over the world. Meant to be eaten as a dish in itself, today a bruschetta is often served with a topping, though then it’s technically a crostino (literally "little crust"). The traditional Roman way of preparing a bruschetta is to cook the bread in oil to toast it, while the Tuscan fett’unta ("anointed" slice) is toasted first, then drizzled with warmed olive oil, not only a little lighter but less work. And I’ve included a version of Italian-American garlic bread that won’t make you expire from garlic poisoning.
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pasta
Chicken livers are the secret to the Bolognese, shhhh… The sweetness of the peppers, onion, and basil, and the salty tang of gorgonzola is the perfect foil to Pasta alla Fantasia. — Cooking and the Career GirlFor more recipes like this one, visit Cooking and the Career Girl.
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2.5
Entertaining on Christmas: Chicken Liver Pate with Cranberry Sauce
December brings with it cold winds, hot fireplaces and the spirit of festivities. Kitchens are fired up to prepare for families and friends, houses are filled with people enjoying the holidays and everyone comes together to share each others joy. What better way to bring a smile on people's faces than through good food. While most tend to concentrate on large lunches and dinners, some shift focus towards canapes and cocktails. Short on time but still want to have people over to rejoice Christmas or simply the holidays, then invite them over for cocktails in the evening or after dinner. Hors de ouevres can be quickly whipped up to excite the palate of your epicure guests. One such December favorite of mine is Liver Pate, a classy and full bodied antipasti, served with melba toasts. Having been a specialty of my mothers', I can still remember the smell that would emanate from the kitchen each time that she would make it. Even though she would not cater professionally, but her famous Liver Pate was ordered by many of her friends for their dinner parties. Famous throughout French and Belgian cuisine, Liver Pate can be made with Goose Liver (Foie Gras), Duck Liver, Pork Liver or Chicken Liver. Since my mother used Chicken Liver most of the time, I adopted her recipe, albeit with a twist - cranberry sauce. A combination that is perfect to serve during the holiday and Christmas season.
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2