Name: Chicken Liver Pâté with Figs and Walnuts
Yield: Makes 10 to 12 servings
Ingredients: Nonstick vegetable oil spray; 1 pound chicken livers, trimmed; 1 cup canned low-salt chicken broth; 1 small onion, thinly sliced; cup (2 sticks) unsalted butter, room temperature; 1 tablespoon Cognac; 1 1/4 teaspoons salt; 1 cup dry red wine; 3/4 cup dried black Mission figs; 1/2 cup chopped toasted walnuts; Fresh chives (for garnish); Red leaf lettuce (for garnish); 1 French-bread baguette, sliced, toasted

Image may contain Food Dessert Cake Plant Pie and Produce

Chicken Liver Pâté with Figs and WalnutsBrian Leatart

By the seventies, Julia Child, through her books and television shows, had made French food accessible, and the Cuisinart, introduced in 1973, made many of the cuisine’s more complicated techniques quick and simple. As a result, pâté became increasingly popular, and remains so today.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.