In the interest of transparency, I’ll admit that this is my first attempt at forcemeat pâté en terrine. Between soaking the liver, braising the tongue and shank and letting the assembled terrine rest ...

1. Line a 3-cup bowl with plastic wrap or have on hand two 1 1/2-cup ramekins (without plastic wrap). 2. In a large skillet over medium heat, heat the oil. Add the onion, celery, and carrot. Cook, ...

I'm sharing my take on kaldereta, a classic Filipino stew with Spanish influence, made even more comforting for chilly days. Instead of traditional goat, I use lamb shanks for added richness and depth ...

Liver certainly has its fair share of detractors, but it’s worth getting better acquainted with this flavoursome, healthy and economical offal. Chicken, goose, lamb, calf and ox livers are available ...