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Appetizers (7)
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10/05/2007
Steamed Mussels with Bayonne Ham
This recipe is a delicious fennel-scented court bouillon flecked with ham.
Issue #77
11/11/2009
Ham and Parsley Terrine
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
Issue #125
10/10/2008
Sausages with French Green Lentils
This hearty dish is a classic main course in the Auvergne region of France.
Issue #115
10/27/2005
Pâté Louise
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
Issue #70
09/03/2002
Terrine Connaught
This opulent terrine is a five-day project.
Issue #50
01/23/2007
Cheese and Smoked Ham in a Puff Pastry
A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe.
Issue #4
01/19/2007
Pâté in a Pastry Crust
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
Issue #1
11/01/2000
Madame Carter's Provençal Herb Terrine
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.
Issue #38