I get it: liver probably doesn’t make it on your grocery list too often (or ever). If you’re not used to shopping for it, here’s a tip: look for grass-fed varieties that are organic. By prioritizing these two qualities, you can’t go wrong. As for preparing it, I like to sizzle slices of beef liver in bacon fat and then toss them with fig and caramelized onion before serving on a gluten-free cracker. Scroll up for the complete recipe.