Chef April Bloomfield serves this sandwich with tuna-anchovy mayonnaise on a crusty roll at the John Dory Oyster Bar, in New York City.
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
Patience is the key to making this flavorful pâté.
A country-style terrine topped with autumnal fruit jelly.
Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pâtés and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder.
We adapted this recipe from Chez la Vieille "Adrienne," a bistro in Paris.
A delicious Chinese take on a traditional American feast.
Author Richard Olney inspired this luxurious terrine.