Chopped Liver with Hazelnuts, Pomegranate Molasses, and Dill
Chopped liver is divisive. Liver, itself, is divisive. I think the aversion that most people have to liver most often comes from their having eaten terribly cooked versions of it. Liver, when overcooked can be powdery, metallic, utterly disconsoling. But when cooked well—and there are many ways to do this—liver can be profound, its metallic edge alchemically turned mellow. Like anything else, cooking liver just requires a basic understanding of the peripheries of its abilitie