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  2. Pain de campagne - Wikipedia

    en.wikipedia.org/wiki/Pain_de_campagne

    Pain de campagne ("country bread" in French), also called "French sourdough", [1] is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.

  3. Terrine (food) - Wikipedia

    en.wikipedia.org/wiki/Terrine_(food)

    A terrine (French pronunciation:), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.

  4. Charcuterie - Wikipedia

    en.wikipedia.org/wiki/Charcuterie

    Charcuterie hanging in a French shop. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ, shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ, -⁠ EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily ...

  5. Garde manger - Wikipedia

    en.wikipedia.org/wiki/Garde_manger

    A contemporary terrine and galantine platter. A garde manger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration.

  6. 6 Surprising Non-Alcoholic Drinks That Pair Beautifully with ...

    www.aol.com/6-surprising-non-alcoholic-drinks...

    We asked some of our favorite cheese professionals for the best non-alcoholic drinks to pair with cheese, and their suggestions ran from hot chocolate to fermented tea. (Your pinot is clutching ...

  7. Head cheese - Wikipedia

    en.wikipedia.org/wiki/Head_cheese

    Head cheese, Elizabeth's restaurant, New Orleans Head cheese (Dutch: hoofdkaas) or brawn is a meat jelly or terrine made of meat. [1] Somewhat similar to a jellied meatloaf, [1] it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic.

  8. Pâté - Wikipedia

    en.wikipedia.org/wiki/Pâté

    Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...

  9. Cretons - Wikipedia

    en.wikipedia.org/wiki/Cretons

    Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mix of spices.