Pittsburgh chef Rania Harris stops by PTL for her "Cooking with Rania" segment and shares her recipe for Chocolate Terrine Creme Anglaise. Lightly oil a 12-by-4-by-3-inch-high (6 cup capacity) terrine ...

Note: This recipe requires a pressure cooker able to cook at 15 PSI (pounds per square inch) as well as a terrine mold and a piece of cardboard cut to fit the dimensions of the top of the terrine. Pig ...

Jennifer McLagan's new cookbook, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, is a celebration of animal fats such as butter, lard and chicken skin, which she argues are not only ...

FOR this week's recipes, we have a pork terrine and a chicken pithivier – both of which are quite challenging. So, what better way to spend a rainy day than at home trying some new recipes in the ...

8.8 ounces best-quality white chocolate (250 grams) 8.8 ounces best-quality bittersweet dark chocolate (250 grams) Instructions: Grate white and dark chocolate separately into two large perfectly dry ...

MAKE AHEAD: The terrine needs to be refrigerated overnight. The jam and terrine can be refrigerated (separately) for up to 3 days. The salad is best when assembled just before serving. Adapted from ...

This rustic pate recipe originated with Merle Ellis, an early TV cook known for his show "The Butcher," all about meat. Country Terrine Makes 15 to 18 slices 1-1/2 pounds beef or pork liver 1/2 cup ...

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¼ tsp ground allspice (not mixed spice, that’s not the same thing) (If you only have whole allspice, grind them in a coffee grinder.) Simmer the finely chopped onion in the butter until softened.

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 ...