Season/OccasionA homemade pate served with crusty bread, cornichons and mustard is a wonderful prelude to a big holiday meal or a delicious wintertime supper on its own. While assembling a pate doesn't take long, cooking it is a slow and gentle process. ...
... Conventional wisdom has long dictated that making pâté, like making sausage, is a task best left to the seasoned charcutier or chef. And while artisanal butchers are embracing all kinds of handmade pâtés and savory terrines and mousses nowadays, these elegant dishes have yet to cross over into everyday kitchens on a large scale. Now the feasting season is upon us, and ...
Full Story: Winter Treasure; by Hunter Lewis, on Saveur.com
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