One of the best-known Jewish foods, chopped liver was originally made from goose liver. Today it’s been replaced by chicken liver, combined with onions, eggs and seasoning. I like my onions soft, golden and sweet, and I still put the ingredients through a mincer. Take a modern approach and serve chopped liver with this sweet-tart cherry mostarda, which is also great on toasted challah or a bagel smeared with ricotta.