'juniper berries' on Serious Eats

Pork and Liver Pâté

Making this pâté at home, it was a struggle to wait until it had cooled with all those heady, meaty aromas and the lovely layer of bacon on top. Slicing into it, the texture was rustically grainy with an over-the-top porky flavor. It's fatty enough to easily spread on toast. Juniper and brandy come through in a big herbal way. Sliced thin and served alongside crusty bread with a bit of mustard and cornichons (and of course, a glass of wine) this pâté is probably the most authentically French dish to come out of my kitchen. More

Spice Hunting: Juniper

No season is more fitting than fall for juniper berries, an alpine conifer that lends a clean, sweet flavor to compliment red meats and the season's milder vegetables. Its roots lie in Scandinavian cooking, but I've found it perfect for all sorts of cold weather fare. It's the autumnal answer to lemon juice, adding the touch of brightness heavier meals so often require. More

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