I promise you this isn’t a story about dog treats. If you’ve been dining out at some of L.A.’s hippest chef-driven restaurants lately, you might have noticed a recurring ingredient on the menu. Pig ...

Note: In her summer story about the world of gelatins beyond Jell-O, Michelle Huneven got a lesson in gelatins and aspics from French-trained chef Patrick Healy, who runs the kitchens at Xiomara and ...

To prepare fish and marinade, place all fish in a large container. Add remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 3 hours, to marinate. To make jelly, heat half of ...

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 ...

This classic French terrine is great served with sourdough toast, Dijon mustard and cornichons. Or I like to serve it in a baguette. It’s also ideal as part of a charcuterie plate. Leftover terrine ...

California meets France at Terrine, the new brasserie from ex-Picca co-owner Stephane Bombet and former Ray’s & Stark Bar chef Kris Morningstar. The former Pane e Vino space retains its tree-shaded ...

If you haven’t yet heard, foie gras is legal again in California, and chefs are going wild. We asked restaurants around LA what dishes they will be putting on the menu to celebrate this delicious news ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Something I think we can all agree on is that nobody wants to be slaving over a hot stove when ...

California meets France at Terrine, the new brasserie from ex-Picca co-owner Stephane Bombet and former Ray’s & Stark Bar chef Kris Morningstar. The former Pane e Vino space retains its tree-shaded ...