Go Back
Print this page
Search
pate
recipes
Quatre Épices (French Four-Spice Blend)
Traditionally used to season pâtés and terrines, this French spice mixture also adds an earthy depth to the duck confit.
September 2008
Keywords
paul grimes
,
french
,
buy this make that
,
terrine
,
pate
recipes
Chicken Liver Pâté
The classic flavors of this tried-and-true starter served with baguette toasts are sure to brighten any cocktail party.
September 2008
Keywords
melissa roberts
,
web-exclusive recipes
,
buy this make that
,
poultry
,
french