This magnificent cold layered terrine, which requires almost no cooking, was inspired by Nagyvásárcsarnok, Budapest’ s largest indoor market hall.

Using his artist's eye, food editor and stylist Paul Grimes transformed the usual free-form summer tomato salad into a showstopping terrine with structure and elegance.

One of our food editors explains how one indispensable ingredient pulled this multilayered dish together.

Traditionally used to season pâtés and terrines, this French spice mixture also adds an earthy depth to the duck confit.

Once you’ve tried ice cream made with fresh mint leaves—a far cry from the neon-green stuff—you’ll never go back.

These little stacks of toasted and buttered bread, foie gras terrine, and Sauternes gel will make you swoon and sigh.

Russian borscht went upscale in the Borscht Horseradish Terrine. Here, the leftovers are transformed into a soup that stays true to the ingredient’s central European vibe....