Liver and brussels sprouts are two underdog foods that top most lists of unpopular fare. Here are two recipes that should convert even the most adamant haters.

Chicken Livers Provencal

Inspired by a dish from chef and cookbook author Jacques Pepin.

1¼ lb (625 g) chicken livers
2 tbsp olive oil
1 small onion, peeled, chopped
3 garlic cloves, minced
2 tbsp red wine vinegar
2 tbsp balsamic vinegar
½ cup chicken stock
1 large tomato, chopped
1 tsp chopped fresh sage or 1/4 tsp dried
Salt and freshly ground black pepper to taste
Dash hot pepper sauce (optional)
2 tbsp chopped fresh parsley, chives or green onion

Trim any fat and green bits from livers; snip between each pair of lobes to separate. Pat dry.

Heat 2 teaspoons of oil in large, heavy skillet over medium-high heat. Add half of livers to skillet in single layer. Cook about 4 minutes, turning a couple of times, until browned all over and almost cooked through. Transfer to sieve placed over bowl to catch juices; reserve juices. Repeat with another 2 teaspoons of oil and remaining livers.

Reduce heat to medium. Add remaining oil to skillet; add onion. Cook about 4 minutes, stirring at intervals, until soft and golden. Add garlic; cook about 1 minute more, stirring.

Add vinegars; cook, stirring, 1 to 2 minutes more or until thickened. Add stock, tomato, sage and juices from livers. Bring to boil; reduce heat to low and simmer about 3 minutes or until slightly thickened. Stir in salt, pepper, hot pepper sauce (if using) and livers. Cook until heated through. Sprinkle with parsley.

Makes about 3 servings.

Hashed Brussels Sprouts
From The Union Square Café Cookbook by Danny Meyer and Michael Romano. For a tasty non-vegetarian version, add crispy bits of chopped bacon or pancetta to finished dish.

1 tbsp sesame seeds
1 lb (500g) large Brussels sprouts
Juice of ½ lemon
2 tbsp olive oil
2 cloves garlic, chopped
¼ cup dry white wine
Salt and freshly ground black pepper to taste

Toast sesame seeds in small dry skillet over medium-high heat, shaking often, until golden brown, about 3 to 5 minutes.

Trim stems from Brussels sprouts. Halve each sprout lengthwise; cut each half in thin slices. Add to bowl; toss with lemon juice.

Heat oil in large skillet over medium-high heat. Add Brussels sprouts, garlic and toasted sesame seeds; stir. Add wine; cook, stirring at intervals about 3 minutes or until sprouts are cooked but still a little crunchy. Reduce heat to low; add salt and pepper and cook about 1 minute. Transfer to warmed serving bowl.

Makes 4 to 6 servings.