What are we, chopped liver?
How can something so Jewish be so scarce in Connecticut?
The thought of gefilte fish, chopped liver, concord wine and matzo may make you want to hurl. We’ve got the recipes that will convert you from a hater to a lover.
The chef-owner of Gramercy Farmer & the Fish looked to his grandmother for recipes and inspiration.
A classic recipe from Jewish-Romanian steakhouse Moskowitz & Lupowit, which closed its doors in 1966.
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.
A vegan version of chopped liver incorporates chickpeas and portobellos for a strangely addictive spread.
Food editor Liza Schoenfein screens the new Jewish Food Taste Test video making it’s way around the internet and wonders: Is that the best the cooks could do?
Despite its well-deserved spot in the canon of Jewish food, chopped liver is one of the most polarizing foods. Rivka Friedman gives the much-maligned spread a fresh start.