Pittsburgh chef Rania Harris stops by PTL for her "Cooking with Rania" segment and shares her recipe for Chocolate Terrine Creme Anglaise. Lightly oil a 12-by-4-by-3-inch-high (6 cup capacity) terrine ...

Making charcuterie is all the rage among restaurant chefs, but with the exception of a few hardy adventurers, the urge to cure hams and sausages hasn’t yet quite caught on with home cooks. That’s ...

Think “comfort food,” and for many of us, that means fried chicken. Unpretentious and best eaten with your fingers, there is still an art to great fried chicken. Take a tender piece of meat, ...

Getting your Trinity Audio player ready... MAKE AHEAD: The terrine needs to be refrigerated overnight. The jam and terrine can be refrigerated (separately) for up to 3 days. The salad is best when ...

Instructions: In a cup, evenly sprinkle gelatin over water. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly. In 2-quart saucepan, heat sugar and 1 cup Riesling on medium-low, ...

8.8 ounces best-quality white chocolate (250 grams) 8.8 ounces best-quality bittersweet dark chocolate (250 grams) Instructions: Grate white and dark chocolate separately into two large perfectly dry ...

Preheat oven to 350 degrees. Grease a 9-inch springform pan and line it with a circle of greased parchment. Combine the sugar, honey, molasses, oil and eggs in a bowl or mixer. Whisk until smooth. In ...

I remembered a whey bread recipe from my cousin who operates a goat farm, where she produces award-winning cheeses. A wild mushroom soup recipe was found tucked into my mother's recipe box. Dessert: ...

CHICAGO (WLS) -- ABC7 Chicago is still Cooking up a Storm in honor of the Emmy Award-winning show "The Bear." It took home 11 Emmys Sunday night. Trim and wash the beans. Once clean, ready a pot for ...

This rustic pate recipe originated with Merle Ellis, an early TV cook known for his show "The Butcher," all about meat. Country Terrine Makes 15 to 18 slices 1-1/2 pounds beef or pork liver 1/2 cup ...

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