Name: Chicken Liver Pâté with Figs and Walnuts
Yield: Makes 10 to 12 servings
Ingredients: Nonstick vegetable oil spray; 1 pound chicken livers, trimmed; 1 cup canned low-salt chicken broth; 1 small onion, thinly sliced; cup (2 sticks) unsalted butter, room temperature; 1 tablespoon Cognac; 1 1/4 teaspoons salt; 1 cup dry red wine; 3/4 cup dried black Mission figs; 1/2 cup chopped toasted walnuts; Fresh chives (for garnish); Red leaf lettuce (for garnish); 1 French-bread baguette, sliced, toasted

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Chicken Liver Pâté with Figs and WalnutsBrian Leatart

By the seventies, Julia Child, through her books and television shows, had made French food accessible, and the Cuisinart, introduced in 1973, made many of the cuisine’s more complicated techniques quick and simple. As a result, pâté became increasingly popular, and remains so today.

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