251 pate recipes

A delicious change from the standard Krab or Clam dip.

Pate a la rapure (rappie pie) is a traditional Acadian chicken and potato casserole from Nova Scotia. Grated potatoes are squeezed dry, soaked in rich chicken broth, and baked until golden and crisp on top.

Regional Acadian recipe from Saint Mary's Bay Nova Scotia Canada,made of meat and potatoes

Light and fluffy classic French pastry, to make cream puffs, eclairs sweets and savory dishes too. A timeless classic pastry recipe everyone should be familiar with.

No-cook lobster pate blends cream cheese, white wine, and dill into a rich, spreadable appetizer. Make it ahead and let the flavors mellow overnight for the best results.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

Quick ham pate spread with mustard, horseradish, sherry, and mayonnaise. No cooking required. Ground ham blended into a savory appetizer for crackers or toast points.

Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

A silky 4-ingredient shrimp pate blended with cream cheese, butter, and a splash of brandy. Ready in 5 minutes flat, this elegant spread is the easiest appetizer you'll ever bring to a party.

Tuna pate blended with butter, lemon juice, and Tabasco, folded with minced shrimp, pimentos, and capers. A rich seafood spread that chills 24 hours and unmolds for serving.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.