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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
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In a 9-inch skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook onion and chicken livers with curry powder, paprika, and salt, stirring, 1 minutes. Cover skillet and cook mixture, stirring occasionally, 8 minutes more, or until livers are just cooked through. Add brandy and cook,stirring, 1 minute. Remove skillet from heat and in a food processor puree mixture with remaining 3 tablespoons butter, cut into pieces, until smooth. Transfer pate to a 3/4-cup ramekin and smooth top. Pate may be served immediately (texture will be mousse-like) or chilled, its surface covered with plastic wrap, at least 2 hours and up to 5 days. Bring pate to room temperature before serving. Serve pate with crackers and pears.