A Culinary Genealogy

1 dozen eggs 1 lb. chicken fat celery and onions--diced 5 lbs chicken liver Boil eggs until hard boiled. Sautee diced celery and onions in 1/2 of the chicken fat. Place chicken livers in a pot, cover with water and boil 1 1/2 hours or until tender. Skim off debris on top of water. Let the liver cool, chop the liver. Peel and chop the eggs. Combine eggs, celery and onion mixture, chopped liver and the rest of the chicken fat until they are a smooth paste. Add salt to taste. -- Samuel Friedman, 1923-1990 Kahn's Deli was a magical place of beautiful food, wonderful aromas and lots of love. Everything was delicious but one of the best things in the store was Dad's home made Chopped Chicken Liver. One thing that made his chicken liver so good was that he always used real chicken fat, or "smaltz." He would purchase the smaltz from the same supermarket down the street where he got the livers. He prepared everything fresh. Dad was an artist with food. One time h...

2 cups canned garbanzo beans, drained 1/3 cup tahini 1/4 cup lemon juice 2 cloves garlic, halved 1 tbsp. olive oil Place everything in a blender or food processor and blend until smooth. If the mixture is too thick, add water, "garbanzo bean juice" (in general, I've found that the store brand beans have just the right amount of water in them to use all of the juice, but fancy beans like Bush have waaay too much water) or olive oil. Drizzle olive oil on top. -- Adam David Friedman, 1983- -- Michelle Lea McCoy Friedman, 1983-