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

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