Name: Endive with Chicken Liver Pâte and Dried-Cherry Marmalade
Yield: Makes 24 hors d'oeuvre servings
Ingredients: 3/4 cup dried cherries; 1/2 cup dry red wine; 3 tablespoons rendered chicken fat (schmaltz) or olive oil; 1 large yellow onion, cut into small dice; 1 tablespoon fresh thyme or marjoram leaves, minced; 2 tablespoons red wine vinegar; 1/4 cup rendered chicken fat (schmaltz) or olive oil; 2 pounds raw chicken livers, cleaned and trimmed of excess fat; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 5 heads red or white endive; Zest of 2 oranges

Image may contain Food Meal Dish and Plant

Endive with Chicken Liver Pâte and Dried-Cherry MarmaladeLara Ferroni

Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Make the pâté just before serving—it's a very quick recipe to put together—as this dish has the most flavor and the best texture when it's warm and fresh from the broiler.

Recipe notes

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Easy Banana Bread Recipe

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

Meatball Tagine

Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.