The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would call easy. Making it even more challenging was the book itself, a small but very ...

Bright, punchy, and fragrant, this compote is a versatile way to use up a surplus of cherry tomatoes—whether you’re working with the juiciest bounty of peak summer or a few less-flavorful off-season ...