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 ...

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Terrine, a California brasserie from chef Kris Morningstar. He says this is a restaurant where chefs like ...

In Northern Italy, folks really love dishes that are simple yet bursting with flavor. Really, they do. The terrine of ...

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 ...

This raw vegan dish is categorized as a salad on the Standard’s Lido Restaurant & Bayside Grill menu, but it tastes much meatier than that. To qualify as “raw,” foods must be “cooked” or dehydrated at ...

1. Preheat oven to 300°F. 2. Place chunks of onion in a food processor. Process until smooth. 3. Add meat, one pound at a time, and process until smooth. 4. Add eggs and cream. Process until smooth. 5 ...