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This smooth and creamy chicken liver pâté is flavored with onions, fresh herbs and Marsala, then blended with crème fraîche.

A succulent fillet of beef surrounded by a flavoursome layer of prosciutto, pate and garlic mushrooms, all covered with crisp,golden pastry is the ultimate dinner party favourite.

Liverwurst and pâté might share similar ingredients, but there are key differences between the two, from their texture and preparation to how they're enjoyed.

Northern Michigan Recipe: Local poultry guru and Great Lakes Culinary Institute Instructor Chef Bob Rodriguez shares a favorite holiday-inspired liver preparation.

A classic beef Wellington is an expensive meal to make and intimidating if you've never made one before. Instead, swap out the protein for something cheaper and more familiar. Here's how to give ...

Chef Gwen Le Pape adds truffle to his luxe version of beef Wellington at La Goulue, and offers it every Tuesday during dinner service.

Summer dining: Beef Wellington at this restaurant is carved and served tableside The dish ($85 a person) is carved and served tableside, plated with French string beans and blistered cherry tomatoes.