When the sun hangs around a little longer and the weather starts to warm, thoughts turn to light, refreshing white wines. California Pinot Grigio and Pinot Gris rise to the challenge of pairing well ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

Long before gefilte fish was jarred in its own jellied aspic and sold on supermarket shelves, it was a labor-intensive dish prepared at home in accordance with Ashkenazi tradition. Co-owners Jeffrey ...

This needs to be made 24 hours before serving. Lightly oil a litre terrine dish and line it with a single sheet of parchment paper. This helps when turning out the terrine. Cut the smoked haddock into ...

It’s that time again — the Jewish New Year holidays. I grew up with the classic gefilte fish served as a starter at Rosh Hashanah and as a light main course for breaking the fast after Yom Kippur.

This dish from Puglia, Italy is all about vegetables and lemon, and the fish makes it a complete meal. This terrine is typically made with branzino, or European sea bass, which is a fairly sustainable ...

Line a small loaf tin with clingfilm, leaving plenty hanging over the sides. 1 Soak the gelatine in a little water until spongy. 2 Add the hot water or stock and mix until smooth. Stir in a little of ...

Remove and discard the bones from the fermented fish. Dice the flesh and place in a mixing bowl with the pork, garlic, pepper and sugar. Mix together well, then stir in the whole beaten egg. Spoon the ...

I'm pottering about again this week, with the second part of my series on tasty, easy terrines and potted treats. Today I'm focusing on non-meaty matters – fish, shellfish, vegetables and cheese – and ...

One of my most nostalgic memories concerns the first time Julia Child came to dinner. With some trepidation, I had prepared a rather grand feast for this famous lady. Julia walked in, saw the terrine ...