Name: Foie Gras Toasts with Greens and Verjus Port Glaze
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 12 servings
Ingredients: 2/3 cup white verjus (juice of unripe fruits, primarily grapes) or 3 tablespoons fresh lemon juice; 1/2 cup Tawny Port; 3 tablespoons sugar; 1 1/2 tablespoons Sherry vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons pure walnut oil; 1 lb frisée (pale leafy parts only), torn into small sprigs (6 cups); 1 lb Belgian endives (3 or 4), trimmed and cut crosswise into 1/4-inch-thick slices (3 cups); 1/2 lb radicchio, halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite-size pieces (3 cups); 12 (1/2-inch-thick) slices pain de mie, Pullman loaf, or firm white sandwich bread, crusts discarded; 1 lb chilled foie gras terrine, unmolded if necessary; Fleur de sel or kosher salt to taste

Image may contain Food Meal Dish Plant Lunch and Culinary

Foie Gras Toasts with Greens and Verjus Port GlazeRichard Gerhard Jung

These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.

Cooks' notes:

· Glaze and vinaigrette can be made 4 hours ahead and kept separately, covered, at room temperature.
· Foie gras toasts can be prepared 1 hour ahead and kept, covered with plastic wrap, at room temperature.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Smashed Broccoli Pasta

A feel-good dinner designed to cram a ton of veg in each serving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.