Name: Country Terrine
Cook time: 1 hr
Total time: 3 days (includes marinating and chilling)
Yield: Makes 12 to 14 servings
Ingredients: 1 cup finely chopped onion (1 large); 2 tablespoons unsalted butter; 2 garlic cloves, finely chopped; 1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled; 1 tablespoon kosher salt or 1 1/2 teaspoons table salt; 1 teaspoon black peppercorns; 1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice; 1/4 teaspoon freshly grated nutmeg; 1 Turkish or 1/2 California bay leaf; 1/2 cup heavy cream; 2 large eggs; 3 tablespoons Cognac or other brandy; 1/2 lb chicken livers, trimmed; 1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind); 1/2 lb ground fatty veal (preferably veal breast); 1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes; 12 bacon slices (about 3/4 lb); Accompaniments: cornichons; mustard; bread or crackers; an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer

Image may contain Confectionery Food Sweets Dessert Fudge and Chocolate

Country TerrineRomulo Yanes

Terrine de Campagne

The straightforward character of this terrine reminds us of the words of Richard Olney, an influential American cookbook writer and editor who rusticated in the French countryside for almost 50 years. "A simple terrine," he wrote in his Simple French Food, "is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."

Cooks' notes:

Terrine can be marinated (before baking) up to 24 hours.
Terrine keeps, wrapped in plastic wrap and chilled, 2 weeks.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.