This rustic recipe is probably the easiest (and cheapest) of all French pâtés to make. Since the meat isn’t fully pureed, it has a great texture, complemented by the earthy flavor of liver.
Tag: Picnic
Pâté de Campagne
Zuiji
(Chinese drunken chicken)
Chinese drunken chicken, or zuiji (醉雞), is a great dish of poached chicken in a boozy rice wine marinade. It makes a delicious addition to any buffet table or party spread.
Quiche Lorraine
(French bacon and egg tart)
Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice brunch or picnic dish and goes well with a salad and a glass of chilled white wine or rosé.
Potato Salad
(American potatoes with mayonnaise)
Potato salad is an American picnic and barbecue favorite. The basic recipe of cooked potatoes bound with mayonnaise and served cold is also found in northern Germany.
Pico de Gallo, or Salsa Fresca
(Mexican fresh tomato condiment)
Pico de gallo, or salsa fresca, is the basic salsa that is used as an all-purpose condiment in Mexico. There are innumerable variations, but here is a basic — and very tasty — version.
Pebre
(Chilean cilantro sauce for grilled meats)
Pebre is a spicy herb sauce commonly served in Chile as a condiment with grilled meats, poultry or seafood.
Peach Cobbler
(American peaches baked with pastry)
Cobbler is a traditional American dessert that uses the freshest fruits of the season. The fruit is baked with a sweetened batter that rises up and around it to form a crispy crust.
Patates Salatası
(Turkish potato salad)
The Turks supply us with a quick, easy and healthy alternative mayonnaise-based potato salads. Patates salatasi makes an excellent addition to a table of Turkish mezze.
Panzanella
(Italian bread and tomato salad)
Panzanella is a classic summer salad from Tuscany and neighboring regions in central Italy. Tuscans are known for the ingenious ways they use up old bread, and this salad is a perfect example.
Paella Valenciana
(Spanish meat, vegetable and rice dish)
Both rustic and elegant, this exquisite rice dish from the Valencia region of Spain is originally made over a wood fire in a large, shallow pan called a paella, or paellera.