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recipes chicken liver mousse with riesling thyme gelee
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Culture
You can prepare this mousse two days in advance
Bon Appétit
Cooking
Here's how to make that birdie sing
Bon Appétit
Culture
Pâté sounds intimidating—there's something about those accents. But it's really not hard to make!
Talia Lavin
Culture
We gave you a sneak peek at three photos taken of recipes from Quiches, Kugels, and Couscous. You voted for your favorite, and now we're ready to reveal the winning recipe: Moroccan Chicken with Olives and Preserved Lemons.
Julia Bainbridge
Culture
Petit Trois chef Ludo Lefebvre wants to teach you how to make the best one you've ever had (without the pricey plane ticket).
Elyssa Goldberg
Culture
We gave you a sneak peek at three photos taken of recipes from Culinary Tea. You voted for your favorite, and now we're ready to reveal the winning recipe: Peppered Chicken with Pomegranate-Darjeeling Jelly.
Julia Bainbridge
Cooking
The bacon dressing might have something to do with it.
Jesse Sparks
Cooking
It's really that good.
Andy Baraghani
techniques
You know what never goes out of style? Chocolate mousse.
Rochelle Bilow
Chris Hall
Cooking
Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
Emily Schultz
Cooking
If you like chicken liver, this is a great recipe. If it's a little too "musty" or "organ meat-y" than may I suggest a different crostini?
Bridget Moloney
techniques
Ian Knauer writes about life on his farm. This week, tragedy at the Knauer farmstead. Upside? Delicious chicken liver sandwiches for lunch.
Ian Knauer
Culture
Get the recipe from Jeanne Kelley's new cookbook, Salad for Dinner
Julia Bainbridge
Cooking
Have more fresh herbs than you know what to do with? From big green salads to compound butter to simple syrup, here are 11 great ideas.
Rochelle Bilow
Culture
Here's the Mille Feuille recipe from the not-even-out-yet Sugar Shack Au Pied de Cochon cookbook
Julia Bainbridge
Culture
Nothing says "instant party" like these infinitely customizable (and very easy) deviled eggs.
Claire Saffitz
Culture
Knock out holiday overeating and ease back into healthful habits with delicious meals like this.
Emily Fleischaker
Cooking
It's a springtime thing from Arthur Potts Dawson's new cookbook, Eat Your Vegetables
Julia Bainbridge
Cooking
Plus there's a very impressive harissa-yogurt swoosh.
Aliza Abarbanel
Culture
This 30-minute larb is crunchy, salty, spicy, and everything we want to eat tonight.
Christina Chaey
Cooking
These 4 quick and easy recipes just made your resolution to cook more meals at home super doable.
Alison Roman
techniques
Thanks to a few key pantry and fridge staples, these vinaigrettes are creamy AND light—without a drop of mayo or buttermilk in sight.
Rochelle Bilow
Culture
The Bon Appétit Test Kitchen