Here's how to make mushroom pate by Chantelle Nicholson from Tredwell's restaurant in London.

For this recipe you will need a food processor. Each serving provides 134 kcal, 6g protein, 3.5g carbohydrates (of which 1.5g sugars), 10g fat (of which 2g saturates), 3g fibre and 1.1g salt.

Made in a loaf tin, this pâté is easy to slice, so it looks very elegant on the plate. If you can’t find cocktail strips of smoked salmon, used sliced smoked salmon and patch it over in the ...

Here, we share Chef Myrna Segismundo’s Adobo Pate recipe, which she readily taught a group of participants who attended The Maya Kitchen’s Culinary Elite Series special class on Filipino ...

The terrine should be overfilled, as pate reduces in size after cooking ... Variations for duck or rabbit pâté: in the above recipe, you can substitute strips from the breast of a duck or the ...

The liver is a very valuable and tasty product that can be the basis for making delicious, warm salads, pates, and snacks. It ...

Preheat the oven to 140°C. Using the mincing attachment of a food processor, mince the diced bacon, duck liver, pork belly and venison. Mix the minced meat together, incorporating it evenly. In a ...

Take your pimento cheese to the next level by upgrading the classic Southern spread with seafood for an extra fancy, filling ...

After cooking Mediterranean-diet-approved meals for years, here are the recipes I find myself making and eating all the time.

There's an endless list of decadent desserts in France. But Ina Garten's favorite sweet treat showcases some of the most ...