For food writer Molly Hannon her lifelong love of pâté began when she developed a taste for it at the age of 2.
It was upon my first visit to Florence that the chicken liver pâté quickly became a mealtime staple.
Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
Although I rarely eat or crave chicken liver now, I have had the good fortune to be graced by her refined sister, the pâté.
I remember scurrying back to the hotel, baguette in hand with the pâté tucked under my arm.
"top of the head," early 14c. (late 12c. in surnames), of unknown origin; perhaps a shortened form of Old French patene or Medieval Latin patena, both from Latin patina "pan, dish" (see pan (n.)).
"paste," 1706, from French pâté, from Old French paste, earlier pastée, from paste (see paste (n.)).