Name: Foie Gras Toasts with Sauternes Geleé
Cook time: 30 min
Total time: 5 hr (includes chilling)
Yield: Makes about 36 hors doeuvres
Ingredients: 1 cup Sauternes or other white dessert wine; 1/2 cup sugar; 1 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope); 2 tablespoons water; 1 (1-inch-thick) slice of foie gras terrine (6 ounces; not páté or mousse) or a 6 1/2-ounces block; 6 (1/2-inch-thick) slices firm white bread (pullman loaf or firm sandwich bread); 1 1/2 tablespoons unsalted butter, melted; Equipment: a small offset spatula

Image may contain Confectionery Food and Sweets

Foie Gras Toasts with Sauternes Geleéby John Kernick

These little stacks of toasted and buttered bread, foie gras terrine, and Sauternes gelée—crisp, creamy, cool—will make you swoon and sigh. They provide such a rich reward for so simple an assembly: The only thing you make from scratch is the gelée; its like a sip of dessert wine on top of this extraordinary first bite.

Cooks notes:

•Gelée can be chilled up to 2 days.
•Foie-gras-and-gelée stacks can be chilled up to 1 day.
•Bread can be buttered and cut (but not baked) 2 hours ahead and chilled, covered with plastic wrap.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

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

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

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

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

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

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

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