Even chicken liver haters find themselves warming to the luscious mousse with pistachio and rye at The NoMad. It’s “silky smooth goodness in a little jar!” a recent convert swears on Chowhound. Blue Ribbon Sushi Izakaya takes chicken liver mousse in a different direction with flavors of miso and Japanese onion. And Distilled turns up the richness with crispy chicken-skin crackers and a dollop of chicken fat on top.

Photo of chicken liver pâté (with chicken-skin crackers, whipped honey, and wine-pickled shallots) from Distilled

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