You used to find this retro cold chicken dish in restaurants. In the past, it was the height of haute cuisine -- ...

Pittsburgh chef Rania Harris stops by PTL for her "Cooking with Rania" segment and shares her recipe for Chocolate Terrine Creme Anglaise. Lightly oil a 12-by-4-by-3-inch-high (6 cup capacity) terrine ...

Making charcuterie is all the rage among restaurant chefs, but with the exception of a few hardy adventurers, the urge to cure hams and sausages hasn’t yet quite caught on with home cooks. That’s ...

Note: This recipe requires a pressure cooker able to cook at 15 PSI (pounds per square inch) as well as a terrine mold and a piece of cardboard cut to fit the dimensions of the top of the terrine. Pig ...

Instructions: In a cup, evenly sprinkle gelatin over water. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly. In 2-quart saucepan, heat sugar and 1 cup Riesling on medium-low, ...

Getting your Trinity Audio player ready... MAKE AHEAD: The terrine needs to be refrigerated overnight. The jam and terrine can be refrigerated (separately) for up to 3 days. The salad is best when ...

8.8 ounces best-quality white chocolate (250 grams) 8.8 ounces best-quality bittersweet dark chocolate (250 grams) Instructions: Grate white and dark chocolate separately into two large perfectly dry ...

Preheat oven to 350 degrees. Grease a 9-inch springform pan and line it with a circle of greased parchment. Combine the sugar, honey, molasses, oil and eggs in a bowl or mixer. Whisk until smooth. In ...

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 ...

Dessert: Take a step back in time to enjoy this chocolate and butter biscuit terrine. Remember childhood while baking this simple and great dessert ! Preparation: Step 1: In a pot, pour the cream, ...

Long before gefilte fish was jarred in its own jellied aspic and sold on supermarket shelves, it was a labor-intensive dish prepared at home in accordance with Ashkenazi tradition. Co-owners Jeffrey ...