Gribenes, the deeply-flavored result of cooking chicken skin and onions down in fat—a byproduct of rendering schmaltz—is perfect fodder for schmearing on this crostini from Wise Sons Jewish delicatessen in San Francisco. Get the recipe for Shtetl Toast »
At the bar Proof on Main in Louisville, Kentucky, chicken livers are flambéed with bourbon and smeared on grilled bread with a smoky-sweet pecan garnish.