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, ...

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 ...

I promise you this isn’t a story about dog treats. If you’ve been dining out at some of L.A.’s hippest chef-driven restaurants lately, you might have noticed a recurring ingredient on the menu. Pig ...

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, ...

Making charcuterie is all the rage among restaurant chefs, but with the exception of a few hardy adventurers, the urge to cure hams and sausages hasn’t yet quite caught on with home cooks. That’s ...

Getting your Trinity Audio player ready... 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 ...

Preheat oven to 350 degrees. Grease a 9-inch springform pan and line it with a circle of greased parchment. Combine the sugar, honey, molasses, oil and eggs in a bowl or mixer. Whisk until smooth. In ...

I remembered a whey bread recipe from my cousin who operates a goat farm, where she produces award-winning cheeses. A wild mushroom soup recipe was found tucked into my mother's recipe box. Dessert: ...

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 ...