With today’s insulated carriers and picnic baskets, it’s easy to pack the dishes and keep them chilled. A menu of cold zucchini soup to start, duck terrine with a tomato and frisee salad for a ...

easy to love. This terrine can be eaten hot or cold, and retains all its flavor even after a few hours in a bag. Perfect for sharing in slices on a corner of the plaid! Go to recipe ...

It’s the high gelatin content of the ears -- easy to miss when fried -- that makes the dish work. Try slicing the terrine to different thicknesses. Cut paper thin on a meat slicer the ears ...

How to cook octopus at home — the easy way. No sous-vide, no rock smashing. Just 3 delicious octopus recipes from a chef. Learn how to prep octopus, steam it to tenderness, make a pressed terrine, and ...

Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready. For the best possible texture and easy slicing, your terrine should be ...

This easy terrine technique allows the Black Cat to create fresh appetizers throughout the year. In the spring, the restaurant features baby carrots, in the summer, grilled zucchini, and in the ...

It needs to be very well seasoned. Fry a bit and taste to check. Line a 1.2 litre (2 pint) terrine or loaf tin with a double layer of clingfilm (if you want to unmould it), then line with bacon.

One of the most versatile of these is the terrine, which can be made in advance for a party or kept on hand for unexpected guests. The terrine shown here once would have required the tedious work ...

This is a very elegant chicken liver terrine that, if you season it right ... this at my uncle’s restaurant where I apprenticed—easy enough for home, elegant enough for a fine-dining restaurant.

To serve, open the lid, run a pallet knife round the edge of the terrine and turn out. I make that sound easy. It’s not. Once the terrine is out, scrape off excess fat and jelly, and serve ...