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.

Everyone will love this easy, elegant and updated version of the old-school combo of liver and onions.

Be careful not to overcook, as the liver can become tough. Garnish the pan-fried liver with fresh herbs like parsley, thyme, or rosemary.

This week on the Market Report, Laura Avery interviews Kris Tominaga and Brian Dunsmoor of The Hart and the Hunter about their new fall menu. The chefs are preparing a buttermilk fried chicken liver ...

Downtown Austin now has a site known as the Luby's Café-Granger in a suite on West 11th Street. Open from 7 a.m. to 3 p.m.

THE LIVER AND ONIONS RECIPE from columnist John Moore's cookbook he bought from Luby's Restaurant in 1996.

1974: Fried calves liver with bacon and onions is special at Wong’s Cafe Highlights of news reported in 1999, 1974, 1949 and 1924.

Garnish the pan-fried liver with fresh herbs like parsley, thyme, or rosemary. Serve hot with your favourite side dishes, such as mashed potatoes, rice, or crusty bread.