Liver and onions used to be a staple on nearly every diner and family restaurant menu across America. Today, it’s harder to find, but a few well-known chains continue to honor this traditional dish.

Apparently I was wrong. Last week when I wrote I was a proud member of a shrinking minority that liked liver and onions, I was confident I would be reviled for praising such fare. Didn't happen.

As a true mama’s boy, I love my liver the way my mom used to make it: floured and fried until crispy with brown onion gravy on a bed of warm white rice. Growing up, fried liver was a standout on the ...

While there are cafeteria-style restaurants still serving up customers, they used to be a lot more popular. Here's some ...

"An onion is similar to a tulip," explains journalist Mark Kurlansky. "It's a bulb that produces a flower, each layer is the food for a different shoot." But once the bulb has flowered, it's no longer ...

"An onion is similar to a tulip," explains journalist and author Mark Kurlansky. "It's a bulb that produces a flower, each layer is the food for a different shoot." But once the bulb has flowered, ...

Onions remain a staple in Indian kitchens, valued for their flavour and their health benefits. But when the black powder shows up, it's a red flag ...

Growing up, fried liver was a standout on the rotation of dishes my mother would make for my siblings and me. As I got older, I realized that many people — especially kids — found liver to be weird or ...