Created by Alsatian Jews in the Middle Ages as an adaptation of foie gras, this iconic-if-humble dish is in danger of losing its authenticity.
After lamenting the fate of a classic-if-humble appetizer, Jules Cohn goes on a quest for a decent store-bought option. The results are in.
You’ve read the chopped liver elegy and cringed over the results of the taste test. Isn’t it time you made your own?