Nice Spread: Chicken Liver Pâté

You do not in fact have to fight for your right to pâté

Liver pâté with cornichons and green tomato jam

Chicken Week™ continues with a long-time favorite of mine, one that’s super easy to make. Like carcasses, offal is undervalued in this country and you should be able to find well-raised local chicken livers for a reasonable price (this recipe works great with pork liver too). It comes together really fast in a food processor, and you can tweak the flavors all sorts of ways once you have the method down. Small vessels like ramekins or jelly jars work well, because then you’ve got your pâté in portions perfect for one or two people.

I promise: if you make these, and freeze a few, you’ll be so glad you have them when someone special comes over on short notice and you can bust out a snack for the ages like the one in the picture. Effortlessly sophisticated, profoundly tasty, and more than a little sexy—this is the kind of food that makes attractive people want to take their clothes off for you.