Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

At Pizzeria Mozza, this rustic chicken liver pate is coarsely chopped by hand. The richness of the liver is complemented by notes of garlic, capers and pancetta. The restaurant serves the pate over ...

Paola Velez's tamarind pâte de fruit is sweet, tangy, coated with fruity sugar, and altogether delicious. Pastry chef Paola Velez combines tamarind pulp with ingredients like fresh lime juice and ...

A really simple recipe, and you only need 2 basic ingredients to start : cream and tuna ! Then, add what you want to improve your paté, and spread it on grilled toast or inside cherry tomatoes ! Put ...

Traditional banh mi pâté is made from pork livers and breadcumbs, but this is a quick and milder-tasting alternative. Instructions: Put livers, broth, bay leaf and peppercorns in a small saucepan.

Remember way back in January when we faced a wave (wavelet, really) of restaurants closing and many were upset? One Bee headline even referred to it as a restaurant bloodbath. With restaurant closures ...

A cool shimmer of gelee catches the light, and suspended beneath its glassy sheen like a summer mosaic is a perfectly poached egg, an asparagus tip, some fresh peas, slices of carrots, pieces of ...

Steam the carrots over a pan of simmering water for 8 minutes until tender. Drain and transfer to a large bowl. While still warm, add the cumin, honey, 1 tsp lemon juice, raisins and olive oil. Stir ...

When we think of Easter in France, we often think of roast lamb or chocolate desserts. But some regions also have their own specialties. Such is the case with pâté berrichon, also known as Easter pie, ...