Pâtés and Terrines

Matt Taylor-Gross

Curry powder and smoky pimento d’Espelette, a mild, complex chile powder made with a pepper grown in the Basque region of France, contribute a warming kick to this custardy terrine.

Butter and brandy makes this classic pâté rich and creamy.

A tart Concord grape gelee offsets the richness of these goose liver terrines.

This bluefish paté has all the makings of a traditional fish dip—cream cheese, lemon, herbs—with a few updates to give it some zing. Get the recipe for Bluefish Paté »

In this creamy, refined version of liver and onions, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms.

At the bar Proof on Main in Louisville, Kentucky, chicken livers are flambéed with bourbon and smeared on grilled bread with a smoky-sweet pecan garnish.

Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette. Get the recipe for Duck Rillettes »

Salmon rillettes

Leek Terrine with Goat Cheese

This luxurious terrine is a classic of French cuisine.

This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.