Thursday, November 10, 2011

Mushroom and Garlic Turkey Liver Pâté

With Thanksgiving a few weeks away, my wife and I have started talking about the menu. Mostly we want to enjoy favorite dishes. One of those is a turkey liver pate I adapted from a chopped liver recipe my mom made when I was a kid.
I wrote the recipe for Zester Daily. The pate is easy-to-make, savory, delicious and surprisingly light.

Mixologists Declare Dutch Jenever as the Next Big Trend in the U.S.

Jenever’s clean, bright taste is perfect neat or in cocktails. If you visit Amsterdam, you will be advised to do as the Dutch do. No m...