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NYT Cooking: Scrambled Eggs with Chicken Livers

Mark Bittman cooking w/guest chefs (videos) - pictured: Eggs With Chicken Livers : NYTimes

NYT Cooking: Scrambled Eggs with Chicken Livers

Mark Bittman cooking w/guest chefs (videos) - pictured: Eggs With Chicken Livers : NYTimes

NYT Cooking: Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.

NYT Cooking: Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled e(Chicken Stew With Noodles)

NYT Cooking: Fresh wild mushrooms are the most delicious indulgence, whether it’s gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall. True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta — and chicken livers are cheap. Serve the pasta in small portions

NYT Cooking: Fresh wild mushrooms are the most delicious indulgence, whether it’s gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall. True, they are expensive (unless you know how to pick your own

NYT Cooking: This dish came to The Times in a 2003 article about Jamie Oliver:<br/><br/>"What I found quite interesting with this dish, being English," Mr. Oliver said, "is that when you eat this, it's quite delicately flavored. It's perfumed with the wine and the rosemary. You get this kind of meaty kind of saltiness from the olives, and what's really interesting is if an English ...

Braised Ligurian Chicken - This fragrant chicken dish is rich with tomatoes, garlic, olives, anchovies and rosemary. It comes together in about 40 minutes. (Photo: Craig Lee for NYT)