Chopped liver is absolutely one of my favorite Ashkenazi Jewish foods of all times. There are so many ways to make it, some blend it to a pate, some add eggplants in, but for me- it's my grandma's recipe that always wins. Her version uses chicken livers, hard-boiled eggs, onion, duck fat, a shot of whiskey, strong black pepper and salt. The result is an addictive, complex dish—there’s the rich, funky liver, of course, but it’s layered with the sweetness of sautéed onions and the flavor of the duck fat and whiskey. The eggs, add tenderness make it soft and spreadable, perfect for schmearing on a Matzah. I eat chopped liver all year long, but for passover I enjoy it with a Matzah crackers and a side of a crispy spicy salad.

4 small plates

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