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 ...

Chef Brian Howard describes pâté de campagne as a “country terrine, a rustic preparation . . . made from trimmings or inexpensive cuts of meat . . . that uses [a little] liver as a seasoning agent. . ...

Pate a choux is the stuff of magic in the kitchen. Pipe a soft, sticky dough onto a baking sheet and slide it into a hot oven. In mere minutes the dough puffs up -- practically exploding to double, ...