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Patience is the key to making this flavorful pâté.
A country-style terrine topped with autumnal fruit jelly.
This recipe is an elegant take on the Chinese classic.
This recipe is based on a terrine created by Brisbane chef Philip Johnson.
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.