The rabbit pâté I sell on my menu at work is popular. Perhaps because it's studded with foie gras and truffles. While making a recent batch I had a bit left over. Lacking a free container, I used a strawberry jam jar for lack of a mason...
I've been craving nduja, that spicy spreadable pork sausage, ever since I first tried some from San Francisco's Boccalone. Later I bought some a bit more locally at Murray's Cheese in Greenwhich Village. What a treat, till Murry's...
Chicken livers. Who doesn't like them? Okay, there are some people, but that group doesn't include me. I love the old style Jewish deli version. But I also like the Frenchified smooth liver pate or mousse. Below is a version I whipped up is from a Michel...
Yes I know, my nose is back in action, so I had to get it into some more pâté, terrines, and the like. Today when my wife suggested we celebrate out 22nd wedding anniversary at an impromptu lunch, I couldn't say no! First she wanted to go to Aquavit,...
