I promise you this isn’t a story about dog treats. If you’ve been dining out at some of L.A.’s hippest chef-driven restaurants lately, you might have noticed a recurring ingredient on the menu. Pig ...

Slices of bread topped with pate on a wood cutting board, with a jar of pate in the background - Smarina/Getty Images If you've ever seen the two side by side, you might find yourself wondering what ...

You used to find this retro cold chicken dish in restaurants. In the past, it was the height of haute cuisine -- understandably so as it is a French classic.

It’s that time again — the Jewish New Year holidays. I grew up with the classic gefilte fish served as a starter at Rosh Hashanah and as a light main course for breaking the fast after Yom Kippur.

Make this delicious recipe as a starter and your guests will be thrilled. The secret according to charcutier Romeo Baudouin is to have the right balance of lean meat and fat in the mixture, and also ...

For our Culinary Artisans series with Stella Artois, we speak with the head chef at Sydney’s Vincent to find out why patience is the key ingredient for getting a classic terrine just right. A thick ...

To prepare the fish and spinach terrine, start by cleaning the fish: take the salmon, remove the skin and bones, if present, using tweezers (1), then cut it into pieces (2) and set it aside. Next, ...

Walnuts, dried cherries, and sage are sprinkled between layers of Sherry-flavored cheddar and pungent Stilton. It's best to slice the apples and pears (which are served with the terrine) just before ...

Use whatever game you can get for this tasty terrine recipe. It requires a little work, but the results are well worth the effort. In a large mixing bowl combine the sausage meat and the chopped ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. The French excel at making charcuterie, or preserved meat products. Most charcuterie (various ...