542 plate recipes

Pate Diana, a silky French-style chicken liver pate with sauteed apples, shallots, and apple wine or brandy, sealed in clarified butter. Elegant make-ahead appetizer that keeps a week chilled.

Crostini with chicken livers sauteed in butter and white wine, finished with cream and brown gravy, spread on thin toasted French bread. A rich Tuscan-style appetizer ready in 35 minutes.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

Pate maison: a French country pate of coarsely ground pork, chicken livers, peach brandy, whole peppercorns, and truffles, baked in a fat-lined terrine and chilled overnight.

It can be a very good appetizer after dinner! Welcomed by everyone!

Creamy pate blended with cream cheese and topped with a shimmering bourbon-beef aspic. A retro-chic appetizer that unmolds beautifully for cocktail parties.

Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.

Individual beef Wellington wraps seasoned beef tenderloin fillets with mushroom pate in puff pastry, baked golden brown. Date-night dinner for two, ready in 40 minutes.

Classic double-crust apple pie with cinnamon, nutmeg, and fresh lemon juice in a buttery pate brisee shell. Three pounds of Northern Spy or McIntosh apples baked golden and bubbling.

Classic crab and asparagus quiche with Parmesan, nutmeg, and cayenne in a pâte brisée crust. Asparagus tips fanned across the top make every slice look straight from a bistro.

Classic French quiche Lorraine with a buttery pate brisee crust, bacon and Swiss cheese baked in a scalded-cream custard seasoned with nutmeg and chives. The original quiche, no spinach or tomatoes in sight.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

If you've ever wanted to make or try beef wellington, then this simple recipe will help you achieve that cooking goal!

Kipper pate slices layer creamy smoked fish on golden puff pastry, finished with a cool cucumber-mint dressing. A British appetizer that handles a dinner party with quiet confidence.

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.