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    • NYT Food

      You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate. (Photo: Christopher Testani for The New York Times)

    • Becky Squire

      90 minutes / 6-8 servings Christopher Testani for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Deborah Williams. Here is a shockingly good accompaniment to chicken-liver pâté that...

    • Johanna Kramer

      Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn. But don't think that is its only use. Bacon-onion jam is also a terrific sandwich condiment. Paired with crumbled blue cheese, it's a fantastic topping for a serious, grown-up pizza pie. And because the recipe makes a lot of jam, all three options are possible. One note: Take your time. The point is to cook the mixture until it has achieved full jamminess.

    • Louise Ehrmann

      chicken liver pate from a red hook restaurant - ny times and recipe for bacon onion jam

    • Nancy Murray

      Line Cook’s Pâté - Delctable Chicken Liver Pate from Ft. Defiance -

    • Leslie Bridle

      Bacon-Onion Jam Recipe - NYT Cooking (I will rey this for my second go round)

    • Urban Yoga

      Line Cook’s Pâté - chicken liver pâté with bacon-onion jam

    • Raquel Phillips

      Beauty and the Beast: the grey stuff (chicken liver pâté)

    • Alison Pinto

      Easy Chicken-Liver Pâté Recipe - NYT Cooking

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