Pâtés and Terrines

A staple of the French, SAVEUR magazine's recipes for pates and terrines will leave you saying, "Ooh la la."

Duck Pâté en Croûte

Duck Pate En Croute
Pâté is a labor of love, but it's worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Here, being careful to keep the ingredients cold during the process, and taking the same care when folding and filling the dough, yields a pâté that everyone will write home about. Get the recipe for Duck Pâté en Croûte »Matt Taylor-Gross

Scallop and Leek Terrine (Terrine de St-Jacques aux Poireaux

Scallop and Leek Terrine (Terrine de St-Jacques aux Poireaux)
Curry powder and smoky pimento d'Espelette, a mild, complex chile powder made with a pepper grown in the Basque region of France, contribute a warming kick to this custardy terrine.Ingalls Photography

Chicken Liver Pâté

Chicken Liver Pâté
Butter and brandy makes this classic pâté rich and creamy.Penny de los Santos

Goose Liver Terrines

Goose Liver Terrines
A tart Concord grape gelee offsets the richness of these goose liver terrines.Todd Coleman

Bluefish Paté

Bluefish Paté
This bluefish paté has all the makings of a traditional fish dip—cream cheese, lemon, herbs—with a few updates to give it some zing.Farideh Sadeghin

Duck Liver Mousse with Cipolline Onions and Mushrooms

Duck Liver Mousse with Cipolline Onions and Mushrooms
In this creamy, refined version of liver and onions, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms.Ingalls Photography

Chicken Liver Toast with Spiced Pecans

Chicken Liver Toast with Spiced Pecans
At the bar Proof on Main in Louisville, Kentucky, chicken livers are flambéed with bourbon and smeared on grilled bread with a smoky-sweet pecan garnish.Ingalls Photography

Duck Rillettes

Duck Rillettes
Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette.Helen Rosner

Salmon Rillettes

salmon rillettes
Made with both smoked and cooked fish for textural contrast, salmon rillettes became a New Year's staple once I discovered that my husband wasn't the only non—oyster eater among us. Pack into jars the night before entertaining—the flavors improve with time. Get the recipe for Salmon Rillettes »Christina Holmes

Leek Terrine with Goat Cheese

Leek Terrine with Goat Cheese
The striking geometry of this terrine—an elegantly simple pairing of leeks and goat cheese—makes for a visually arresting presentation. We like it served with dark pumpernickel bread and some briny cured salmon at brunch, or as part of a cheese plate with a casual dinner. Get the recipe for Leek Terrine with Goat Cheese »Helen Rosner

Terrine de Foie Gras

Terrine de Foie Gras
This luxurious terrine is a classic of French cuisine.Antoine Bootz

Ham and Parsley Terrine

Ham and Parsley Terrine
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.Todd Coleman