Bored by an onslaught of burgers and oysters, diners are flocking to more thought-provoking aspics and terrines that jiggle the senses.

Bistro Pierre Lapin Wants to Change Your Mind About Aspic“Dishes like eggs in aspic don’t get the respect they deserve,” says Harold Moore, whose oeuf en gelée is made with pork hocks.

The first time I tasted aspic was as a child when my mother served one for her card club. It jiggled like Jell-O, but to my inexperienced taste buds, it tasted yucky. Dabbing it with her delicious ...

“Aspic” your story in this week’s issue, involves the preparation of a Russian jellied-meat dish, which is often served on New Year’s Eve. Do you know the origin of that tradition? Is it a traditional ...

40 mn pour les fonds d'artichauts s'ils sont frais. Egouttez tous ces légumes. Réduisez les fonds d'artichauts en purée, en ajoutant 1 jaune d'oeuf, Le fromage blanc et le blanc d'oeuf battu en neige; ...