Bacon-Wrapped Liver

Bacon and liver make a good pairing. The bacon keeps the liver from overcooking or breaking off into chunks on the grill, much in the way you'd wrap an organ or a piece of meat in caul fat to keep it together.

Greek-Style Grilled Chicken With Oregano, Garlic, Lemon, and Olive Oil

A whole chicken gets the Greek treatment with a simple marinade of olive oil and lemon along with plenty of garlic and oregano. The key to the juiciest meat and crispest skin? Butterflying the chicken and cooking it low and slow before finishing with a sear to crisp up the skin.

Crispy Deep-Fried Chicken Livers

A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets.

Classic Jewish Chopped Chicken Liver

With just chicken liver, hard-boiled eggs, onion, and fat, a world-class spread can be yours. This chopped liver recipe helps you get the result you want, whether it's more savory or more sweet.

The Nasty Bits: Sautéed Duck Livers with Rhubarb and Cherry Sauce

If you've only experienced the creaminess of chicken liver, try to imagine the indulgence of duck liver. Its texture, though a far cry from foie gras, approaches the richness of something that tastes too good to be a humble cut of offal sold for a pittance.

Grilled Italian-Style Lamb Skewers (Arrosticini Abruzzesi)

A special grilling setup recreates the traditional canalina grill used to cook these Italian lamb skewers.

Mark Bittman's Grilled Mediterranean Chicken Thighs

When I went into my backyard to grill the chicken thighs for this recipe from Mark Bittman, I ran into a neighbor who was cooking some steaks at the same time. He took one look at my chicken and started shaking his head. "Chicken is so hard to cook well, I never grill it." And it struck me then that a lot of people probably feel that way.

Grilled Lemon-Garlic Chicken and Tomato Kebabs With Basil Chimichurri

Grilled chicken skewers don't always need a long marinade to be full of flavor. These spend just a few minutes in a lemony, garlicky mix before they're grilled. The hot chicken absorbs the flavor of the fresh basil chimichurri, and the grilled cherry tomatoes bring sweetness and acid.

Twenty-Minute Chicken Liver Mousse From 'The Meat Hook Meat Book'

Chicken liver mousse always make me think of the sexy, cozy wine bar where I once worked in the West Village. I watched their mousse regularly provoke consummate liver-haters to clean the bowl with their fingers. Chicken liver mousse can do that; it's got everything going for it. It's creamy, fatty, savory, and pureed beyond recognition of anything anatomical. Tom Mylan's version, from The Meat Hook Meat Book, is sure to twist some arms: a little funky, a little boozy, and rich enough to be dess...

Planked Chicken Quarters With Lemon and Herb

A marked improvement over previous attempts at lemon and herb chicken, these planked quarters burst with an incredible bright and acidic lemon flavor paired with a herbal freshness.