Get the recipe for Chicken Liver Pâté with Blini and Pickled Grapes ». Simon Bajada
A staple of the French, SAVEUR magazine’s recipes for pates and terrines will leave you saying, “Ooh la la.”
A tart Concord grape gelee offsets the richness of these goose liver terrines.
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. Get the recipe for Duck Rillettes »
Ham and Parsley Terrine
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.