Nothing evokes childhood memories and creates a holiday atmosphere quite like a fragrant, homemade pâté. Its preparation requires some skill and patience, but the end result will certainly reward all ...

In a small bowl, stir the 2 tablespoons of minced capers with the parsley and celery and set aside. Unwrap and unmold the pâté onto a serving dish and sprinkle the parsley mixture on top.

Pour the artichokes into a blender (11), add the oil (12), the chopped parsley (13), and salt (14). Blend well (15) until you obtain a smooth consistency (16). Transfer your pâté into a bowl (17 ...

Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth. Transfer to a serving bowl and ...

Pate can be prepared a day ahead and stored in the refrigerator ... Using a spatula, mix into cheese spread along with parsley and remaining cheddar. Taste and adjust seasoning, if necessary. Garnish ...