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Entries tagged with 'pate'

The Nasty Bits: Liver Parfait

The Nasty Bits Chichi Wang 1 comment

Liver parfait is summer's answer to pate. Maybe you don't feel like going through the rigmarole of grinding, mixing, and cooking pate as your kitchen heats up on an already heated summer day, but you still want something that feels like charcuterie. Liver parfait is just such a thing: cubes of liver, browned just until the centers are cooked through, suspended in a delicate gelatin of muscadet with bits of caramelized onion enriched with butter and cream. More

Liver Parfait

Serious Eats Chichi Wang Post a comment

Adapted from Pork and Sons by Stéphane Reynaud... More

The Nasty Bits: Pate

The Nasty Bits Chichi Wang 5 comments

This is the first of probably many posts on pate. Why it has taken me almost two years to talk about pate in the Nasty Bits column, which by definition emphasizes ingredients like liver and fat, is really only due to my fear of overeating it. I envy those friends who can have just a little nibble on toast and bread, then say, "oh, that's too rich for my blood!" I can easily polish off a slice of pate like most people would a slice of cake. More

Chicken or Duck Liver Mousse

Serious Eats Chichi Wang 5 comments

Seriously Scandinavian: Smoked Salmon With Sunchoke Paté

Serious Eats Kalle Bergman Post a comment

Turning sunchokes into a creamy soup is perhaps the most classic way of utilizing this lovely vegetable, but there are many other good options. In this recipe they're transformed into a smooth paté and served with one of the most quintessentially Scandinavian foods out there: smoked salmon. These two leading acts work extremely well together, and supported by some oven roasted crisp bread and dill becomes a charming plate of Scandinavian flavors. More

Cook the Book: Chicken Liver Crostini

Serious Eats Caroline Russock 2 comments

Franny's take on modern Italian begins with a great selection of appetizers including incredibly rich Chicken Liver Crostini. By adding capers, anchovies, rosemary, and sage to the browned livers the pâté takes on an incredible depth of flavor. And while the pâté could happily be spread on slices of rustic bread, at Franny's they up the ante by adding a smear of mayo and a crisp slice of pancetta. More

A Sandwich a Day: The Butterfly from Lamazou

New York Lingbo Li 1 comment

In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check... More

Elegant and Easy Gourmet Gefilte Fish Pâté

Serious Eats The Serious Eats Team 4 comments

Serious Heat: The Quickie Banh Mi

Serious Eats Andrea Lynn 17 comments

Slathered with a mayo-Sriracha mixture, the banh mi is a Vietnamese-inspired sandwich that piles pickled veggies, cilantro, jalapenos and various meats on a French baguette. Just because there's no banh mi restaurant in your area, doesn't mean you can't experience the deliciousness of this exotic sandwich at home. More

Cook the Book: Creamy Mushroom Pâté

Serious Eats Caroline Russock 3 comments

Shiitake mushrooms. Photograph by marcelo träsel on Flickr Let me begin by saying that I love pâté. Mousses, terrines, galantines, rillettes, even the ubiquitous liverwurst. Give me some toast points and a few cornichons and I am in heaven. So... More

Smoked Trout "Pâté"

Serious Eats Blake Royer 6 comments

Smoked trout is a criminally underreported ingredient in my book. Smoked salmon gets all kinds of attention, in its cold-smoked form as the centerpiece of bagels, but the humble trout has no one to sing its praises. It's always found... More

Cook the Book: Chicken Liver Pate

Serious Eats Michele Humes 10 comments

Photograph from amrufm on Flickr Chicken liver pâté is one of those rare but happy collisions of dirt cheap and delicious. With chicken livers at under $2 a pound, you can afford to make several servings of this velvety spread.... More

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