This rustic pate recipe originated with Merle Ellis, an early TV cook known for his show "The Butcher," all about meat. Country Terrine Makes 15 to 18 slices 1-1/2 pounds beef or pork liver 1/2 cup ...

1: Heat oven to 325 degrees. 2: Place bread in a food processor and pulse until fine crumbs form; you should have about 1 3/4 cups. 3: Melt butter in a large skillet over medium-high heat. Add onion, ...

Charcuterie has been trending for a while now, and it seems as though it is here to stay. Country-style pate is one of the easiest ways to make charcuterie at home. Start by making a panade, a mixture ...

Preheat oven to 350 degrees, or convection oven to 325 degrees. Grind veal and pork very fine in a food processor. Remove from the food processor; place in a large bowl. In food processor, grind ...

Preheat oven to 350 degrees. Melt butter in a skillet over medium heat. Add onion and saute until translucent but not brown, 6 to 8 minutes. Combine pork, boar and bacon in a large bowl. Add onion, ...

Heat oven to 300 degrees. Put about one-third of the ground pork, the liver cut into 1-inch cubes, the onion, parsley, garlic, salt, pepper and pate spice mixture into the bowl of a food processor and ...

If you've ever seen the two side by side, you might find yourself wondering what the actual difference is between pâté and terrine. Are they cooked in different ways? Do they use different meats, or ...

1: Heat oven to 325 degrees. 2: Place bread in a food processor and pulse until fine crumbs form; you should have about 1 3/4 cups. 3: Melt butter in a large skillet over medium-high heat. Add onion, ...

Slices of bread topped with pate on a wood cutting board, with a jar of pate in the background - Smarina/Getty Images If you've ever seen the two side by side, you might find yourself wondering what ...