Liver
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"I eat beef liver more than I care to admit," says Cavanaugh. Sauté and deglaze with a little red wine to enjoy a full entree for less than $5. (Lamb liver is great, too.) For a hearty winter appetizer, whip up a pâté of chicken livers that have been sautéed with onion, garlic and herbs or try this chicken liver ragu recipe.