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Chicken liver

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recipe

Though the above is the official Second Avenue Deli version, some people prefer to use only chicken livers. They make a lighter, creamier chopped liver. This recipe has been adapted from "The Second Avenue Deli Cookbook" by Sharon Lebewohl and Rena Bulkin. © 1999. Reprinted by permission.

recipe

You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly, finished here with star anise for a hint of licorice (a classic pairing), makes a good match for silken chicken-liver pate.