This luxurious Chicken Liver Pâté is infused with aromatic herbs and a touch of truffle oil. Perfectly spreadable and irresistibly rich, it brings a taste of France to your table. I love making ...

For food writer Molly Hannon her lifelong love of pâté began when she developed a taste for it at the age of 2. She still loves it—if more moderately—and gives us her favorite recipe.

In a saucepan over medium heat, melt 2 tbsp of the butter. Add the onion, stirring frequently, for 2–3 minutes. Add the apple, sprinkle with salt and sauté until the apple is golden on the ...

1 pound chicken livers. Coarse salt and finely ground pepper. 3/4 cup best-quality olive oil, divided, more as needed. 2 ounces pancetta, chopped. 2 garlic cloves, finely chopped ...

Chicken liver pate doesn’t enjoy the popularity it had when Julia Child was queen, but this elegant yet economical hors d’oeuvre is due for […] Skip to content. All Sections.

In a medium saucepan, warm 1 cup milk over low heat for 2 minutes. Add 1/2 teaspoon salt and stir until salt dissolves, about 30 seconds. Remove from heat.

2 pounds chicken livers, trimmed. Salt. Freshly ground pepper. 1 cup extra-virgin olive oil, divided. 1 1/2 cups Marsala. 2 tablespoons unsalted butter ...

Serve this chicken liver pate as an appetizer at your next holiday gathering sliced on a plate with toasted baguette and pickled veggies. Instructions. Ingredients. 12 ounces farm fresh chicken ...

2. Clean the livers: Use a small knife to remove the connective veins from the chicken livers and discard the veins. Line a large plate with paper towels.