results for "appetizers"
This recipe is a delicious fennel-scented court bouillon flecked with ham.
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
This hearty dish is a classic main course in the Auvergne region of France.
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
This opulent terrine is a five-day project.
A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe.
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
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.