Pâté is sort of a “gateway organ meat” and is perhaps the most accessible way to transform the initially off-putting visuals, textures, and strong odors of offal into something that looks and tastes ...

A cool shimmer of gelee catches the light, and suspended beneath its glassy sheen like a summer mosaic is a perfectly poached egg, an asparagus tip, some fresh peas, slices of carrots, pieces of ...

This luxurious Chicken Liver Pâté is infused with aromatic herbs and a touch of truffle oil. Perfectly spreadable and irresistibly rich, it brings a taste of France to your table. I love making this ...