When we think of Easter in France, we often think of roast lamb or chocolate desserts. But some regions also have their own ...

If you refrigerate this peppery country-style pate beforehand, be sure to bring it to room temperature before serving. I substituted merlot for the port wine, and it was delicious. From “Lisbon: ...

Pate a choux is the stuff of magic in the kitchen. Pipe a soft, sticky dough onto a baking sheet and slide it into a hot oven. In mere minutes the dough puffs up -- practically exploding to double, ...

For a pretty presentation, this recipe is studded with green pistachios and chunky peppercorns, just like a classic French pâté. The secret ingredient is parsnip, which is puréed to a silky smoothness ...

Liver has a rich, iron-y taste that should be appreciated and celebrated rather than feared and avoided. The creamy, smooth texture of the pâté makes it feel like butter as it melts onto your tongue, ...