Add Yahoo as a preferred source to see more of our stories on Google. This is a very elegant chicken liver terrine that, if you season it right and cook it perfectly, can almost be mistaken for a foie ...

Think “comfort food,” and for many of us, that means fried chicken. Unpretentious and best eaten with your fingers, there is still an art to great fried chicken. Take a tender piece of meat, ...

Done right, fried chicken is a beautiful thing. Unpretentious as this classic comfort food might be, there’s a definite art to it: a tender piece of meat, delicately seasoned and lightly dredged with ...

This is the perfect terrine to take on a picnic. You can vary the ingredients provided you stick to the basic levels of fat versus lean meat as the fat is used to bind the terrine and to give it ...

For the terrine: Heat oven to 375 degrees. Grease a 1½-quart terrine pan with cooking spray and line with a single sheet of plastic wrap, making sure there is enough overhanging the sides so you can ...

Spring brings with it changes … the mercury climbs, the flowers bloom and our menus lighten up as we select foods to match the warmer temps. Why not change up our cooking techniques as well? Instead ...

When the garden is a glimmer of green and the air is sweet with the fragrance of late spring (roses, grass, jasmine and honeysuckle), entertaining friends and family outdoors has every appeal.