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Appetizers (8)
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07/13/2010
Eggs in Aspic (Oeufs en Gelée)
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Issue #131
11/10/2008
Duck Pâté
Patience is the key to making this flavorful pâté.
Issue #116
06/01/2009
Chicken Liver Pate
Impress everyone at your next dinner party with an elegant homemade spread you can whip up in just minutes.
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Source: All Recipes
01/25/2008
Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
Issue #94
02/24/2010
Marinated Goat Cheese
At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. Continue...
Issue #80
07/13/2010
Oysters in Gelée
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
Issue #131
09/03/2002
Kipper Pâté
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Issue #50
01/23/2007
Ham and Parsley Terrine
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.
Issue #4