Chicken Liver Pâté with Blini and Pickled Grapes
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.”


Duck Pâté en Croûte

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. Get the recipe for Duck Pâté en Croûte »

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.

Chicken Liver Pâté

Butter and brandy makes this classic pâté rich and creamy.
A tart Concord grape gelee offsets the richness of these goose liver terrines.

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. Get the recipe for Bluefish Paté »

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.

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.

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. Get the recipe for Duck Rillettes »

Salmon Rillettes

Salmon rillettes

Leek Terrine with Goat Cheese

Leek Terrine with Goat Cheese

Terrine de Foie Gras

This luxurious terrine is a classic of French cuisine.

Ham and Parsley Terrine

This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.