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 ...

Lately, when I am asked to bring something to accompany a main dish at a gathering, I turn to a classic: the terrine. Sounds fancy, yet it’s nothing more than a dressed-up side or a seven-layer dip, ...

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 ...

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 ...

Soft, light slices packed with the mild good taste of white fish and the earthy color from spinach make this fish terrine a ...

Think “comfort food,” and for many of us, that means fried chicken. Unpretentious and best eaten with your fingers, there is still an art to great fried chicken. Take a tender piece of meat, ...

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 ...

Instructions: In a cup, evenly sprinkle gelatin over water. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly. In 2-quart saucepan, heat sugar and 1 cup Riesling on medium-low, ...

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 ...